Chicken with Sun-Dried Tomatoes

and garlic potatoes mousseline

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

In Your Box (serves 2)

  • 10 oz. Yukon Potato
  • 5 Garlic Cloves
  • 6 oz. Green Beans
  • 1 oz. Julienned Sun-Dried Tomatoes
  • 1 Lemon
  • 2 Boneless Skinless Chicken Breasts
  • 1 Tbsp. Smoked Paprika
  • Info
    0.9 oz. Butter
  • Info
    ½ cup Whole Milk
  • ½ fl. oz. White Cooking Wine
  • Nutrition (per serving)

  • Calories
    715
  • Carbohydrates
    49g
  • Fat
    40g
  • Protein
    45g
  • Sodium
    1656mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Start the Potatoes
    1

    Start the Potatoes

    Peel and cut potato into ¾" dice. Bring a medium pot with potato and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15-18 minutes. Reserve ¼ cup potato water. Drain in a colander and transfer to a mixing bowl. Mash potatoes. Reserve pot; no need to wipe clean. While potatoes cook, prepare ingredients.

  • Step 2 - Prepare Ingredients and Roast Garlic
    2

    Prepare Ingredients and Roast Garlic

    Set aside 3 cloves garlic. Mince 1½ cloves and thinly slice remaining ½ clove. Trim ends off green beans. Coarsely chop sun-dried tomatoes. Halve and juice lemon. Pat chicken breasts dry, and season both sides with paprika, ½ tsp. salt and a pinch of pepper. Place whole garlic cloves on a piece of foil and add ¼ tsp. olive oil and a pinch of salt. Fold foil around garlic, making a pouch. Place pouch, opening side up, directly on oven rack. Roast until soft and lightly caramelized, 15-18 minutes. While garlic roasts, sear chicken.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Heat a medium non-stick pan over low. Add 1 Tbsp. olive oil and chicken breasts to hot pan. Cook undisturbed until browned, 3-4 minutes. Flip chicken and add ⅓ the butter. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. Remove chicken to a plate. Pour pan drippings into bowl containing potatoes. Reserve pan; no need to wipe clean.

  • Step 4 - Finish Potatoes and Roast Green Beans
    4

    Finish Potatoes and Roast Green Beans

    Smash roasted garlic into a chunky paste. Heat pot used to cook potatoes to medium-high and add garlic paste, reserved water, heavy cream, and ⅓ the butter. Once liquid is boiling, whisk in potatoes and whisk until thickened, 30-60 seconds. Season with a pinch of salt and pepper and remove from burner. Add green beans and sliced garlic to prepared baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast until tender, 6-8 minutes.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to cook chicken to medium-high heat. Add minced garlic and sun-dried tomatoes and cook until lightly browned and aromatic, 60-90 seconds. Add 2 tsp. lemon juice and let evaporate. Add wine and reduce until almost evaporated. Add ½ cup water. Bring to a simmer and cook until it coats the back of the spoon, 5-7 minutes. Remove from burner and swirl in remaining butter. Season with a pinch of salt and pepper.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Pile potatoes mousseline on plate. Place chicken alongside and top with sauce. Add green beans to plate.