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, Soy, Tree Nuts

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Carb-Conscious Icon
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
  • 1 oz. Grated Parmesan Cheese
  • ½ fl. oz. Seasoned Rice Vinegar
  • 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

  • Step 1 - Prepare the Ingredients
    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.

  • Step 2 - Cook the Chicken
    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.

  • Step 3 - Make the Sauce
    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.

  • Step 4 - Make the Dressing
    4

    Make the Dressing

    Combine vinegar, 1 tsp. olive oil, and a pinch of salt and pepper in another mixing bowl.

  • Step 5 - Make the Salad
    5

    Make the Salad

    Add apple, celery, and arugula to mixing bowl with dressing. Toss to combine. Plate dish as pictured on front of card and garnish with remaining chives and almonds. Bon appétit!