Chicken with Parmesan Fondue Cream

with celery, apple, and smoked almond salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Tree Nuts

A note about serious food allergies

Get all the cheesy goodness of fondue without the cheesy badness of the 1970s. You won't need any polyester bell-bottoms or pet rocks for this creamy Parmesan and chive sauce, which delightfully smothers a succulent chicken breast. A pepper-y salad of arugula, crunchy apples, and almonds makes this calorie- and carb-conscious meal totally groovy. To the max, man.

In Your Box (serves 2)

  • 1 Fuji Apple
  • 2 Celery Stalks
  • 6 Chives
  • ¾ oz. Smoked Almonds
  • 1 tsp. Cornstarch
  • 2 Boneless Skinless Chicken Breasts
  • 4 fl. oz. Light Cream
  • ½ fl. oz. Seasoned Rice Vinegar
  • 1 oz. Grated Parmesan Cheese
  • 1 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
    624
  • Carbohydrates
    19g
  • Fat
    39g
  • Protein
    45g
  • Sodium
    1163mg

Recipe Steps

You Will Need

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

Before You Cook

  • Chicken with Parmesan Fondue Cream with celery, apple, and smoked almond salad
    1

    Prepare the Ingredients

    Quarter apple and remove core. Cut into thin slices. Trim ends off celery and cut into thin slices on an angle. Mince chives. Coarsely chop almonds. Mix 1 Tbsp. water and cornstarch in a mixing bowl. Pat chicken breasts dry, and season with ¼ tsp. salt and a pinch of pepper.

  • Chicken with Parmesan Fondue Cream with celery, apple, and smoked almond salad
    2

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook until browned, 1-2 minutes per side. Transfer to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Wipe pan clean and reserve. While chicken roasts, make sauce.

  • Chicken with Parmesan Fondue Cream with celery, apple, and smoked almond salad
    3

    Make the Sauce

    Return pan used to sear chicken to medium-high heat. Add cream and a pinch of salt, bring to a boil, and add cornstarch slurry. Return to a boil and cook until sauce slightly thickens, 1 minute. Remove from burner, and stir in Parmesan until smooth. Add half the chives (reserve remaining for garnish). If sauce is too thick, add water 1 Tbsp. at a time until desired consistency is reached.

  • Chicken with Parmesan Fondue Cream with celery, apple, and smoked almond salad
    4

    Make the Dressing

    Combine vinegar, 2 tsp. olive oil, and a pinch of salt and pepper in another mixing bowl.

  • Chicken with Parmesan Fondue Cream with celery, apple, and smoked almond salad
    5

    Make the Salad

    Add apple, celery, and arugula to mixing bowl with dressing. Toss to combine. Alternatively, serve dressing on side to control amount.

  • Chicken with Parmesan Fondue Cream with celery, apple, and smoked almond salad
    6

    Finish the Dish

    Place chicken on a plate. Pour sauce over chicken. Garnish with remaining chives. Place salad next to chicken and garnish with almonds.