Creamy French Onion Chicken with Brussels Sprouts Almondine
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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
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informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
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
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil.
wipe pan clean and reserve for sauce.
Start preparing ingredients while chicken cooks.
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
rough chop brussels.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. once hot add brussels, green onion bottoms and garlic salt.
mix well and sauté for 1-2 minutes until onions start to soften.
remove from heat and carefully add ¼ cup of water and return to heat.
cover and allow to cook until water is gone and brussels are tender, 5-7 minutes.
remove from heat and stir un lemon butter.
Sauce and finish dish
return pan from searing chicken back to medium heat.
add ¼ cup of water, cream cheese, onion jam and a pinch of salt and pepper.
bring to a simmer and stir until smooth and slightly thickened.
remove from heat and stir in butter.
top chicken with beurre blanc and green onions and garnish side with parmesan and chopped almonds. Bon appetite!
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