Express
Chicken Breast with Garlic Demi-Glace
and Parmesan asparagus
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
Chef
Patrick Le Beau
Heights of culinary excellence and deliciousness need not take hours over a hot stove, with seven sets of dishes and twenty ingredients. Here, we make things easy on you; this entire meal comes together in 15 minutes or less. And what a meal, with chicken enrobed in a rich sauce and healthy asparagus. Reach the heights without the pain.
In Your Box (serves 2)
- 12 oz. Asparagus
- 12 oz. Boneless Skinless Chicken Breasts
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Shredded Parmesan Cheese
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2 tsp. Chicken Demi-Glace Concentrate
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⅓ oz. Butter
- 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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Calories470
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Carbohydrates12g
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Net Carbs8g
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Fat29g
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Protein42g
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Sodium1080mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using filets mignon or NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Chicken
Pat chicken dry and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken 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. Transfer chicken to a plate and tent with foil.While chicken cooks, continue recipe. -
2 Cook the Asparagus
Trim woody ends off asparagus.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add asparagus, 2 Tbsp. water, and a pinch of salt and pepper to hot pan. Stir occasionally until tender and water is evaporated, 8-10 minutes.Stir in garlic & herb butter until melted.Remove from burner. Transfer asparagus to a plate. Reserve pan; no need to wipe clean. -
3 Make the Sauce
Mince garlic.
Return pan used to cook asparagus to medium heat. Add 1 tsp. olive oil and garlic to hot pan. Stir constantly until aromatic, 30-60 seconds.Add demi-glace and 2 Tbsp. water. Bring to a simmer.Once simmering, remove from burner and swirl in plain butter. -
4 Finish the Dish
Plate dish as pictured on front of card, spooning sauce over chicken and garnishing asparagus with cheese. Bon appétit!
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