Chicken with Beurre Blanc

and dilled parsnips and carrots

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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A note about serious food allergies

Beurre blanc sounds like a fancy beer or perfume, but it actually means “white butter” in French. This version is soft and creamy perfection, with shallots and white wine bringing balance to the flavors. The sauce works wonders on the already-succulent chicken breast, but feel free to dip the dill-kissed carrots and parsnips in it, too. Forget the fancy, and dine on this deliciousness.

In Your Box (serves 2)

  • 8 oz. Parsnip
  • 8 oz. Carrot
  • 1 Shallot
  • 2 Dill Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 1 fl. oz. White Cooking Wine
  • Info
    1 oz. Sour Cream
  • Info
    1 oz. Butter
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Peel, trim, and cut parsnip and carrot into ½" slices at an angle. (If carrot or parsnip is 1" diameter or larger, halve before slicing.) Peel and mince shallot. Mince dill, leaves and stems. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Roast the Vegetables

    Roast the Vegetables

    Place parsnip and carrot on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables. Spread into a single layer and roast in hot oven until tender, 34-36 minutes. After vegetables have roasted 10 minutes, start chicken.

  • Step 3 - Cook the Chicken

    Cook the Chicken

    Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Transfer chicken to a plate. Wipe pan clean and reserve.

  • Step 4 - Make the Beurre Blanc

    Make the Beurre Blanc

    Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and 1½ Tbsp. shallot to hot pan. Cook until softened, 30-90 seconds. Add white cooking wine and cook until mostly evaporated, 1-2 minutes. Remove pan from burner. Add sour cream, stirring constantly until fully incorporated. Stir in butter.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing chicken with beurre blanc and vegetables with dill. Bon appètit!