Chicken with Dijon Demi-Glace
and creamy chive mushroom gnocchi
Prep & Cook Time: 20-30 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Patrick Le Beau
Gnocchi, those little dumplings of delicious, decadent delight are featured in this dish, with a stellar sauce of tender mushrooms and fresh spinach. (What, we don't have to use alliteration in every phrase!) And don't sleep on the chicken; the Dijon demi sauce is divine and dynamite. (We don't have to use alliteration, we just desire deeply to do so.)
In Your Box (serves 2)
- 6 oz. Cremini Mushrooms
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1 oz. Grated Parmesan
- ½ oz. Dijon Mustard
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3 oz. Sour Cream
- 2 oz. Baby Spinach
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace
- 6 Chive Sprigs
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12 oz. Precooked Gnocchi
- 13 oz. Boneless Skinless Chicken Breasts
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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Calories821
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Carbohydrates67g
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Fat34g
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Protein55g
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Sodium1747mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 2 Medium Non-Stick Pans
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 ribeye, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 2, cooking over medium-high heat until ribeye reaches a minimum internal temperature, 4-6 minutes per side. Halve to serve.
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1 Prepare the Ingredients
Mince chives. Cut mushrooms into ¼" slices. Coarsely chop spinach. Pat chicken breasts dry, and season both sides with a pinch of pepper.
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2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. While chicken cooks, cook gnocchi.
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3 Cook the Gnocchi
Place another medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pan and cook undisturbed until starting to brown, 2-3 minutes. Add gnocchi and stir occasionally until gnocchi is tender, 3-4 minutes. Add spinach and 2 Tbsp. water. Stir occasionally until spinach is wilted, 1-2 minutes. Remove from burner and stir in sour cream and Parmesan. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.
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4 Make the Sauce
Return pan used to cook chicken to medium-high heat. Add 2 Tbsp. water and demi-glace to hot pan and bring to a simmer. Once simmering, stir in Dijon until combined, 30-60 seconds. Remove from burner and stir in butter until melted and sauce thickens slightly.
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5 Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce and garnishing gnocchi with chives. Bon appétit!
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