Meal Kit
Chicken Breast with Saffron Beurre Blanc
with roasted Brussels sprouts and red pepper
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
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)
- 2 Boneless Skinless Chicken Breasts
- 1 Red Bell Pepper
- 6 oz. Brussels Sprouts
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5 fl. oz. Canned Evaporated Whole Milk
- 1 Shallot
- 2 fl. oz. White Cooking Wine
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0.9 oz. Butter
- 1 tsp. Smoked Paprika
- 6 Saffron Threads
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) QOjxv7Pw
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Calories480
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Carbohydrates23g
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Net Carbs19g
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Fat19g
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Protein46g
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Sodium860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium 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
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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, 1/2 tsp. salt, and 1/4 tsp. pepper.
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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.
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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 1/4 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.
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4 Start the Sauce
Return pan used to sear chicken to medium heat. Add 1/2 tsp. olive oil, diced shallots, saffron, and white cooking wine to hot pan and cook until reduced by half, 1-2 minutes.
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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.
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6 Plate the Dish
Pour saffron beurre blanc on a plate. Serve chicken over sauce alongside roasted vegetables.
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