Meal Kit
Culinary Collection
Chicken en Croûte and Florentine Cream Sauce
with broccoli and crispy garlic potatoes
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
“En croûte” may be giving you fancy food panic, but don't bust out the French dictionary for this meal: that simply means in a pastry crust. The delightful chicken here is indeed wrapped in a pastry crust and baked to perfection. (You can read up on some French adjectives while it's in the oven.) A creamy spinach Florentine sauce brings the cheesy lemony goodness. Excuse us, fromages et bonté de citron! (Thank you, Google!)
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Red Potatoes
- 8 oz. Broccoli Florets
- 1 Lemon
- 2 oz. Baby Spinach
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2 oz. Puff Pastry Dough Square
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1 oz. Light Cream Cheese
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¼ cup Panko Breadcrumbs
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2 tsp. Chicken Demi-Glace Concentrate
- ½ tsp. Garlic Salt
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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Calories660
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Carbohydrates65g
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Net Carbs57g
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Fat26g
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Protein49g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 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
Customize It Instructions
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If using filets mignon, follow same instructions as chicken in Steps 2 and 3, searing until browned, 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 7-9 minutes. Rest, 3 minutes. Cook puff pastry separately on baking sheet until golden brown, 18-20 minutes. Serve alongside steaks.
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1 Prepare the Ingredients
Slice potatoes into thin rounds.
Coarsely chop spinachCut broccoli into bite-sized pieces.Zest and halve lemon. Cut one half into wedges and juice the other half.In a mixing bowl, combine potatoes, garlic salt, panko, and a pinch of pepper.Pat chicken dry, and season both sides with a pinch of pepper. -
2 Start the Chicken and Potatoes
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.
Transfer chicken to one side of prepared baking sheet. Reserve pan; no need to wipe clean.Remove puff pastry from refrigerator and remove any paper. 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. Halve pastry diagonally. Wrap chicken in puff pastry halves, lined side up. Tuck pastry ends under chicken.Arrange potato slices in a single layer on other half of baking sheet (some overlap is OK). -
3 Finish the Chicken and Potatoes
Roast in hot oven until potatoes are crispy, puff pastry is golden-brown, and chicken reaches a minimum internal temperature of 165 degrees 18-20 minutes.
While chicken and potatoes roast, cook broccoli. -
4 Cook the Broccoli
Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add broccoli and a pinch of salt and pepper to hot pan. Cover, and cook until water is almost completely evaporated, 5-6 minutes.Uncover, and stir occasionally until tender, 2-3 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add spinach to hot pan and stir occasionally until wilted, 2-3 minutes.
Add 2 Tbsp. water, cream cheese, 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 1/2 tsp. lemon zest (add more to taste). 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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