Meal Kit
Culinary Collection
Chicken Marsala en Croûte
with roasted Brussels sprouts
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Rachel Post
“En croûte” sounds like the height of fancy-pants French culinary terminology, which just exists to intimidate poor Americans. But all it really means is baked in pastry. Had us fooled! You won't be fooled, instead you'll be delighted, with a tender, juicy chicken breast wrapped in puff, baked to absolute perfection and amazement. And what's better than a little Marsala mushroom sauce on top? En fantastic!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
- 4 oz. Cremini Mushrooms
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2 oz. Puff Pastry Dough Square
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1 oz. Shredded Parmesan Cheese
- 1 oz. Marsala Cooking Wine
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1 oz. Light Cream Cheese
- 2 tsp. Chicken Broth Concentrate
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¼ oz. 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) 8O7v59qD
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Calories600
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Carbohydrates32g
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Net Carbs26g
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Fat30g
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Protein49g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 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 sirloin steaks, follow same instructions as chicken in Steps 1, 2, 3, and 4, searing on one side until browned, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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If using ribeye, pat dry, halve, and season both sides with a pinch of pepper. Follow same instructions as chicken in Steps 2, 3, and 4, searing on one side until browned, 2-3 minutes, then roasting until halves reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
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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, if necessary. Halve puff pastry on an angle, making two evenly-sized triangles. Refrigerate again. Keeping pastry cold makes it easier to work with.Pat chicken breasts dry, and season both sides with a pinch of pepper. -
2 Sear the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat.
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 Prepare the Chicken and Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 11/2 tsp. olive oil, seasoning blend, and a pinch of pepper. Spread into a single layer on one side.
Transfer chicken to other half of baking sheet. Reserve pan; no need to wipe clean.Top chicken evenly with cream cheese, a pinch of pepper, and half the Parmesan (reserve remaining for puff pastry). -
4 Roast the Chicken and Brussels Sprouts
Remove puff pastry triangles from refrigerator and wrap around each chicken breast, tucking ends underneath. Using the tip of a knife, draw lines on puff pastry, 1/4" apart, on an angle. This is called scoring. Top evenly with 1 tsp. olive oil and remaining Parmesan.
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.While chicken and Brussels sprouts roast, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil, 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. Bring to a simmer. Once simmering, stir constantly until thick enough to coat the back of a spoon, 2-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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