with roasted mushrooms, asparagus, and crispy sage
Prep & Cook Time:20-30 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
Apple juice is no longer for the kiddies! We've turned apple juice, that beverage served in a box that goes with carrot sticks, into a tasty BBQ sauce. And if that's not enough creation for you, you'll be crisping up sage leaves in a pan, garnishing this dish with an herbaceous flourish that will make your adult tastebuds play like a child.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and mince shallot. Quarter mushrooms. Trim woody ends off asparagus. Stem sage. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Vegetables
Place asparagus on prepared baking sheet and toss with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on one side. Add mushrooms to other side and toss with 1 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer on their side. Roast until vegetables are tender and lightly browned, 12-15 minutes. While vegetables roast, make crispy sage.
Make the Crispy Sage
Line a plate with a paper towel. Heat 1 Tbsp. olive oil in a medium non-stick pan over medium heat. Add sage leaves to hot pan and cook, stirring constantly, until leaves are crispy and slightly darken in color, 1-2 minutes. Transfer to towel-lined plate. Reserve pan; no need to wipe clean.
Cook the Chicken
Return pan used to crisp sage to medium heat. Add ½ tsp. olive oil and chicken to hot pan. Cook until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes per side. Transfer chicken to a plate. Reserve pan; no need to wipe clean.
Make the Apple BBQ Sauce
Return pan used to cook chicken to medium-high heat. Add ½ tsp. olive oil and shallot to hot pan. Cook until fragrant, 30 seconds. Add apple juice, honey, and chicken base. Bring to a simmer and cook until reduced slightly, 2 minutes. Add tomato juice and any accumulated juices from resting chicken. Cook until thickened, 3-4 minutes. Season with a pinch of salt and pepper.
Plate the Dish
Place a serving of mushrooms and asparagus on a plate with chicken in front. Serve apple BBQ sauce in front of chicken, and garnish chicken and mushrooms with crispy sage leaves.
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