Culinary Collection

Chicken Breast and Garlic Demi Sauce

with cheesy bacon mashed potatoes and roasted vegetables

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You can be rich as Croesus, and still not eat a meal as divinely delicious and, well, rich as this. Not only do the mashed potatoes get some extra gooey goodness with cheese, but… there's bacon. You read that right. And now that your attention is rapt, this meal also contains a garlic demi that enrobes the chicken with deep flavor that's just… rich. That old Croesus may have been Mr. Moneybags (he did invent the gold coin), but he never ate so well. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • 1 oz. Crumbled Bacon
  • 13 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Yukon Potatoes
  • 2 Garlic Cloves
  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    ⅓ oz. Butter
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • Info
    1 oz. Light Cream Cheese
  • 6 oz. Brussels Sprouts
  • 8 oz. Coin Cut Carrots

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    763
  • Carbohydrates
    54g
  • Fat
    36g
  • Protein
    59g
  • Sodium
    1709mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start Potatoes and Cook Bacon

    Quarter potatoes. Bring a medium pot with potatoes covered by water to a boil. Cook until fork-tender, 15-18 minutes. Reserve 1 cup potato cooking water. Drain cooked potatoes in a colander and return to pot. While potatoes boil, line a plate with a paper towel. Place a medium non-stick pan over medium heat. Add bacon to hot, dry pan and stir occasionally until crispy, 4-5 minutes. Remove from burner. Transfer bacon to a towel-lined plate. Wipe pan clean and reserve.

  2. 2

    Prepare the Ingredients

    Peel, trim, and cut carrot into ½" slices on an angle. Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Mince garlic. Pat chicken dry, and season both sides with a pinch of pepper.

  3. 3

    Finish the Potatoes

    Add bacon, cream cheese, butter, cheddar cheese, 2 Tbsp. reserved potato cooking water, and a pinch of salt and pepper to pot with potatoes. Mash until slightly chunky. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

  4. 4

    Roast the Vegetables and Chicken

    Place carrot and Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on one half and roast in hot oven until starting to brown, 5-7 minutes. While vegetables roast, return pan used to cook bacon to medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook until browned on one side, 4-5 minutes. Transfer chicken, seared side up, to empty half of baking sheet. Reserve pan; no need to wipe clean. Gently flip vegetables. Roast again until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken and vegetables roast, make sauce.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat and add 1 tsp. olive oil and garlic to hot pan. Stir constantly until fragrant, 30-60 seconds. Add demi-glace and 2 Tbsp. water. Bring to a simmer. Once simmering, stir occasionally until slightly thickened, 1-2 minutes. Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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