and roasted fingerling potatoes and Brussels sprouts
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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
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informed should a switch occur, so please check the ingredient
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You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim stems off Brussels sprouts and quarter.
Coarsely chop parsley (no need to stem).
Stem tarragon and coarsely chop.
Peel and halve shallot. Slice halves into thin strips.
Halve lemon. Cut one half into wedges and juice the other half.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Vegetables
Place Brussels sprouts, shallot, and potatoes on prepared baking sheet and toss with garlic salt, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until browned, 20-22 minutes.
Toss roasted vegetables with 2 tsp. olive oil and parsley until coated. Baking sheet will be hot! Use a utensil.
While vegetables roast, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 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 chicken to a plate and tent with foil. Wipe pan clean and reserve.
Make the Bearnaise Sauce
Return pan used to cook chicken to low heat and add buttter. Cook until melted, 60-90 seconds.
Remove butter to a mixing bowl.
In another mixing bowl, combine mayonnaise, 1 tsp. lemon juice, 1 tsp. water, and tarragon.
Slowly, pour butter into bowl with mayonnaise-lemon juice mixture, whisking or stirring vigorously while pouring to incorporate.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Squeeze lemon wedges over dish to taste. Bon appétit!
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