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
- Calorie-Conscious
- Carb-Conscious
Chef
Rachel Post
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Brussels Sprouts
- 4 oz. Cremini Mushrooms
- 2 oz. Puff Pastry Dough Squares
- 1 oz. Shredded Parmesan Cheese
- 1 oz. Marsala Cooking Wine
- 1 oz. Light Cream Cheese
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Flour
- 1 tsp. Smokehouse 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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Carbohydrates31g
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Net Carbs25g
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Fat32g
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Protein51g
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Sodium1580mg
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 filets mignon, follow same instructions as chicken in Steps 1, 2, 3, and 4, searing on one side until browned, 2-3 minutes, then roasting until filets 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 sheets of 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 on one side, 2-3 minutes.Remove from burner. -
3 Prepare the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of pepper. Spread into a single layer on one side.
Transfer chicken, seared side up, 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, 12-14 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 lightly browned and tender, 3-4 minutes.
Reduce heat to medium-low. Add flour and stir until no dry flour remains in pan.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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