Culinary Collection

Chicken Marsala en Croûte

with roasted Brussels sprouts

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

“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)

  • 4 oz. Cremini Mushrooms
  • 2 tsp. Chicken Broth Concentrate
  • Info
    1 oz. Light Cream Cheese
  • 1 tsp. Smokehouse Maple Seasoning
  • Info
    ¼ oz. Flour
  • Info
    1 Puff Pastry Dough Square
  • 1 oz. Marsala Cooking Wine
  • Info
    1 oz. Shredded Parmesan Cheese
  • 13 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Brussels Sprouts

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.

  • Nutrition (per serving)

  • Calories
    620
  • Carbohydrates
    30g
  • Fat
    32g
  • Protein
    51g
  • Sodium
    1590mg

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

  • 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.

  • 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.

  1. 1

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Cut mushrooms into ¼" 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. 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. 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. 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, ¼" 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. 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 ½ 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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