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
A note about serious food allergies
Like mother, like daughter…. Béarnaise sauce is considered a “daughter” sauce from one of the five French “mother” sauces. Béarnaise was born from Hollandaise, a bouncing baby sauce, as cute as a button. (But let's not get into the gender reveal party… things got a little crazy!) Both sauces have similar beginnings, but béarnaise adds an additional element, in this case tarragon. Don't we all want our children to have a little more than we had?
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.
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
Customize It Instructions
If using sirloin steaks, pat dry and season both sides with ¼ tsp. salt and a pinch of pepper. Follow same instruction as chicken in Step 3, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
If using NY strip steak, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp and bacon reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. Add to recipe as desired.
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. Massage oil and seasoning into vegetables.
Spread into a single layer and roast in hot oven 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 Béarnaise Sauce
Return pan used to cook chicken to low heat and add butter. Cook until melted, 60-90 seconds.
Transfer butter to a mixing bowl.
In another mixing bowl, combine mayonnaise, 1 tsp. lemon juice, ½ tsp. water, and tarragon.
Slowly, pour melted butter into bowl with mayonnaise-tarragon mixture, whisking or stirring vigorously while pouring to incorporate.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with béarnaise sauce. Squeeze lemon wedges over dish to taste. Bon appétit!
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