Meal Kit
Culinary Collection
Chicken en Croûte and Florentine Cream Sauce
with cheddar broccoli and garlic pepper potatoes
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Red Potatoes
- 6 oz. Broccoli Florets
- 1 Lemon
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2 oz. Puff Pastry Dough Squares
- 2 oz. Baby Spinach
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1 oz. Light Cream Cheese
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1 oz. Shredded Cheddar Cheese
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2 tsp. Chicken Demi-Glace Concentrate
- 1½ tsp. Garlic Pepper
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) Vqm10Dq7
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Calories710
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Carbohydrates56g
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Net Carbs49g
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Fat35g
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Protein51g
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Sodium1530mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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
Slice potatoes into 1/4" rounds.
Cut broccoli into bite-sized pieces, if necessary.Zest and halve lemon. Cut one half into wedges and juice the other half.Remove puff pastry from refrigerator. Using the tip of a knife, draw diagonal lines on pastry, about 1/2" apart. Draw another set of diagonal lines crosswise from the first, forming a crosshatch. Halve pastry diagonally and refrigerate again.Pat chicken dry, and season both sides with a pinch of pepper. -
2 Prepare the Vegetables
Combine potatoes, 2 tsp. olive oil, and seasoning blend in a mixing bowl until potatoes are coated.
Transfer potatoes to one third of prepared baking sheet and spread into a single layer on their third.In bowl used for potatoes, combine broccoli, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper until broccoli is coated.Transfer broccoli to middle third of baking sheet and spread into a single layer on their third. -
3 Prepare the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear until browned, 2-3 minutes per side.
Remove chicken to prepared baking sheet and rest, 1 minute. Reserve pan; no need to wipe clean.Remove puff pastry from refrigerator. Wrap rested chicken in puff pastry, scored side up. Tuck pastry ends under chicken. Be careful! Baking sheet and chicken will be hot. -
4 Roast the Vegetables and Chicken
Roast chicken and vegetables in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes.
Top roasted broccoli with cheddar cheese. Rest roasted chicken, 3 minutes.While chicken and vegetables rest, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add spinach to hot pan and stir occasionally until softened, 2-3 minutes.
Add 2 Tbsp. water, cream cheese, chicken demi-glace, and pinch of salt and pepper and stir constantly until combined. Bring to a simmer.Once simmering, stir constantly until slightly thickened, 1-2 minutes.Stir in 1 tsp. lemon juice and lemon zest. Remove from burner and rest until thickened, 1-2 minutes.Plate dish as pictured on front of card, placing chicken on sauce. Squeeze lemon wedges over to taste. Bon appétit!
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