Express
Premium
Chicken with Garlic Beurre Blanc Sauce
and Parmesan-almond vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
- Mediterranean
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Broccoli Florets
- 3 oz. Brussels Sprouts
- 1 Shallot
- 1 oz. Beurre Blanc Butter
- ½ oz. Roasted Sliced Almonds
- ½ oz. Grated Parmesan Cheese
- 2 tsp. Minced Garlic and Parsley
- 1 tsp. Potato Spice Seasoning
- 1 tsp. Garlic Pepper
- 3 Thyme Sprigs
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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Calories460
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Carbohydrates20g
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Net Carbs14g
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Fat23g
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Protein45g
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Sodium1990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Plate
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 antibiotic free chicken breasts, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Break broccoli into bite-sized pieces using hands.
Trim stems off Brussels sprouts and quarter.Stem thyme leaves.Peel and halve shallot. Slice thinly. -
2 Cook the Chicken
Pat chicken dry. Season both sides with garlic pepper and 1/4 tsp. salt.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts, broccoli, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-5 minutes.Uncover and add shallots, half the minced garlic and parsley (reserve remaining for sauce), 1/4 tsp. salt, and potato spice seasoning. Stir occasionally until vegetables are tender and slightly browned, 5-7 minutes.Remove from burner. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add remaining minced garlic and parsley and 1/2 tsp. thyme to hot pan. Stir occasionally until garlic is fragrant, 30-60 seconds.Stir in butter until combined and sauce is slightly thickened, 1-2 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Garnish vegetables with cheese and almonds. Bon appétit!
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