Meal Kit
Culinary Collection
Chicken Marsala en Croûte
with Brussels sprouts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- GLP-1-Friendly
Chef
Rachel Post
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
- 4 oz. Cremini Mushrooms
- 2 oz. Puff Pastry Dough Square
- 1 fl. oz. Marsala Wine
- 1 oz. Cream Cheese
- 1 oz. Shredded Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. AP Flour
- 1 tsp. Smoked Maple Seasoning
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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Calories620
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Carbohydrates35g
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Net Carbs28g
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Fat31g
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Protein51g
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Sodium1800mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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1 Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Cut mushrooms into 1/4" slices.Remove puff pastry from refrigerator. Remove any paper between puff pastry squares, if necessary. If paper is sticking, place puff pastry in freezer until firm, 5 minutes.Halve puff pastry on an angle, making two evenly-sized triangles. Using the tip of a knife, draw lines on puff pastry, 1/4" apart, on an angle. This is called scoring.Refrigerate puff pastry again. Keeping pastry cold makes it easier to work with.Pat chicken dry and season both sides with a pinch of pepper. -
2 Sear the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes per side.Remove from burner.Chicken will finish cooking in a later step. -
3 Assemble the Brussels Sprouts and Chicken
Place Brussels sprouts on one half of prepared baking sheet and toss with 1 1/2 tsp. olive oil, smoked maple seasoning, and a pinch of pepper. Spread into a single layer on their side.
Transfer chicken to empty side of baking sheet. Reserve pan; no need to wipe clean.Evenly top chicken with softened cream cheese, a pinch of pepper, then half the shredded cheese (reserve remaining for puff pastry). -
4 Add Puff Pastry and Roast Dish
Remove puff pastry from refrigerator. Wrap puff pastry around each chicken breast, tucking ends underneath. Evenly top with 1 tsp. olive oil and remaining shredded cheese.
Roast in hot oven until Brussels sprouts are tender, puff pastry is golden-brown, and chicken reaches a minimum internal temperature of 165 degrees, 15-18 minutes.Carefully remove from oven.While dish roasts, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil.
Add mushrooms and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 3-4 minutes.Reduce heat to medium-low. Add flour and stir until no dry flour remains.Add wine, chicken base, and 1/2 cup water. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 2-4 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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