Chicken Breast with Saffron Beurre Blanc

with roasted Brussels sprouts and red pepper

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Saffron is a spice painstakingly cultivated in a belt stretching through Spain, the Middle East, and India. A single plant yields only three threads per year. You would need over 50,000 plants to harvest 1 pound of these delicate strands. Thankfully, a little goes a long way, and the golden hue and distinctive floral aroma it lends dishes makes it a delicacy amongst chefs. We're bringing this most-highly-prized ingredient to your home kitchen to infuse into a beurre blanc, a luxurious French reduction of wine and butter. We serve it next to a tender chicken breast and oven-roasted Brussels sprouts. Is it rich? Sure! Do you need to be rich to enjoy the most expensive spice on the planet? Not anymore!

In Your Box (serves 2)

  • 6 oz. Brussels Sprouts
  • 1 Shallot
  • 1 Red Bell Pepper
  • 2 Boneless Skinless Chicken Breasts
  • 1 tsp. Smoked Paprika
  • 6 Saffron Threads
  • 2 fl. oz. White Cooking Wine
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • Info
    0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
    485
  • Carbohydrates
    20g
  • Fat
    27g
  • Protein
    62g
  • Sodium
    967mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). Peel and halve shallot. Slice half the shallot into thin strips and cut other half into a fine dice. Stem, seed, and cut red bell pepper into ½" dice. Rinse chicken, pat dry, and season both sides with smoked paprika, ½ tsp. salt, and ¼ tsp. pepper.

  • Step 2 - Sear the Chicken
    2

    Sear the Chicken

    Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until golden-brown, 2-3 minutes per side. Transfer to one side of prepared baking sheet and wipe pan clean. Reserve pan. Chicken will finish cooking in a later step.

  • Step 3 - Roast the Chicken and Vegetables
    3

    Roast the Chicken and Vegetables

    Toss Brussels sprouts, sliced shallots (reserve diced portion for sauce), and red bell pepper on other half of baking sheet. Toss with 1 tsp. olive oil and ¼ tsp. salt and a pinch of pepper. Spread into a single and transfer to oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. If chicken finishes cooking before vegetables are tender, transfer chicken to a plate and return vegetables to oven another 4-5 minutes.

  • Step 4 - Start the Sauce
    4

    Start the Sauce

    Return pan used to sear chicken to medium heat. Add ½ tsp. olive oil, diced shallots, saffron, and white cooking wine to hot pan and cook until reduced by half, 1-2 minutes.

  • Step 5 - Finish the Sauce
    5

    Finish the Sauce

    Add evaporated milk to pan and simmer until slightly thickened, 1-2 minutes. Remove pan from burner. Add butter to pan and swirl to incorporate.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Pour saffron beurre blanc on a plate. Serve chicken over sauce alongside roasted vegetables.