Culinary Collection

Chicken Breast and Sage Brown Butter Sauce

with Parmesan potatoes and roasted broccoli

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
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

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)

  • Info
    1 oz. Grated Parmesan
  • 2 Garlic Cloves
  • 13 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Broccoli Florets
  • Info
    ¼ oz. Flour
  • Info
    1 oz. Butter
  • 4 tsp. Chicken Broth Concentrate
  • 1 Sage Sprig
  • 1 Shallot
  • 12 oz. Fingerling Potatoes

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
    625
  • Carbohydrates
    44g
  • Fat
    27g
  • Protein
    52g
  • Sodium
    1648mg

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

  • 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.

  • 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.

  • 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.

  1. 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. 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 ½ 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. 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. 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. 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 ½ 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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