Meal Kit
Chicken with Sun-Dried Tomatoes
and garlic potatoes mousseline
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Chris Dodson
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 10 oz. Yukon Potato
-
½ cup Whole Milk
- 6 oz. Green Beans
- 1 Lemon
- 1 oz. Julienned Sun-Dried Tomatoes
-
0.9 oz. Butter
- 5 Garlic Cloves
- ½ fl. oz. White Cooking Wine
- 1 Tbsp. Smoked Paprika
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.
-
Nutrition (per serving) oqlY6ROk
-
Calories610
-
Carbohydrates42g
-
Net Carbs37g
-
Fat27g
-
Protein47g
-
Sodium2060mg
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
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
-
1 Start the Potatoes
Peel and cut potato into 3/4" 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 1/4 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.
-
2 Prepare Ingredients and Roast Garlic
Set aside 3 cloves garlic. Mince 11/2 cloves and thinly slice remaining 1/2 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, 1/2 tsp. salt and a pinch of pepper. Place whole garlic cloves on a piece of foil and add 1/4 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.
-
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 1/3 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.
-
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 1/3 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.
-
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 1/2 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.
-
6 Finish the Dish
Pile potatoes mousseline on plate. Place chicken alongside and top with sauce. Add green beans to plate.
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
