Meal Kit
Culinary Collection
Chicken Breast and Sage Brown Butter Sauce
with Parmesan potatoes and roasted broccoli
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Ryan Pugh
Mamma mia! This brown butter sauce is based on “velouté,” which is one of the five “mother sauces” the French and culinary types are so crazy about. A traditional velouté is a stock (made from the bones of the animal) mixed with a roux, flour, and butter. We hue very close to tradition here, giving you a sauce of chicken base, flour, and butter, to adorn the chicken with, bringing a “velvety” touch to the succulent bird. After making yourself this meal, you'll be able to say you've got one out of five mother sauces down!
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Fingerling Potatoes
- 8 oz. Broccoli Florets
- 1 Shallot
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1 oz. Butter
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1 oz. Grated Parmesan
- 4 tsp. Chicken Broth Concentrate
- 1 Sage Sprig
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¼ oz. Flour
- 2 Garlic Cloves
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.
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Nutrition (per serving)
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Calories630
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Carbohydrates44g
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Net Carbs36g
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Fat27g
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Protein52g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
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
Customize It Instructions
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If using filets mignon, follow same instructions as chicken in Steps 1 and 4, cooking until filets reach minimum internal temperature, 5-8 minutes per side. Rest, 3 minutes.
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If using ribeye, follow same instructions as chicken in Steps 1 and 4, cooking until browned and steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.
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If using salmon fillets, pat dry and season flesh side with a pinch of pepper. Follow same instructions as chicken in Step 4, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Stem and coarsely chop sage.If over 2" in length, halve potatoes across width.Peel and halve shallot. Slice thinly.Mince garlic.Pat chicken breasts dry, and season both sides with a pinch of pepper. -
2 Roast the Potatoes
Place a medium non-stick pan over medium-high heat. Add half the butter (reserve remaining for sauce) to hot pan and let melt, 1-2 minutes.
Add potatoes and stir often until lightly browned, 3-5 minutes.Add shallot and garlic and stir occasionally until softened, 1-2 minutes.Stir in 1/2 cup water and half the chicken base (reserve remaining for sauce) and bring to a simmer. Once simmering, remove from burner.Transfer potato mixture to prepared casserole dish. Wipe pan clean and reserve. If desired, place dish on a foiled baking sheet lined to catch any drips. Roast in hot oven until fork-tender, 25-30 minutes.While potatoes roast, roast broccoli. -
3 Roast the Broccoli
Place broccoli on prepared baking sheet. Toss with 1 tsp. olive oil and a pinch of pepper.
Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.While broccoli roasts, cook chicken. -
4 Cook the Chicken
Return pan used to cook potatoes to medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Remove chicken to a plate. Keep pan over medium heat. -
5 Make Brown Butter Sauce and Finish Dish
Add remaining butter and 1 tsp. olive oil to hot pan. Cook until butter smells nutty, turns golden, and brown flecks appear, 2-3 minutes.
Add half the flour (the rest is yours to do with as you please) and stir vigorously until a thick, light brown paste forms.Stir in 1/2 cup water and remaining chicken base . Bring to a simmer. Once simmering, cook until thickened, 1-2 minutes.Remove from burner. Stir in sage.Plate dish as pictured in front of card, topping chicken with brown butter sauce and garnishing potatoes with cheese. Bon appétit!
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