with Parmesan-roasted Brussels sprouts and carrots
$9.95 per serving
Prep & Cook Time:45-55 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
France, where all things cultured and graceful and, well, a bit snobby, come from. This particular French-inspired meal, however, is as accessible and easy as American apple pie. (More so! Baking a pie is hard.) Roasted Brussels sprouts and carrots are served with a juicy chicken breast. And the sauce. Oh, the sauce, that's where the real French oh-la-la comes in: Shallot, cream, and capers come together for that rich, mouthwatering flavor that made this cuisine famous.
Peel, trim, and cut carrot into ¼" slices on an angle.
Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Peel and mince shallot.
Rinse capers and pat dry.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Vegetables
Place carrot slices and Brussels sprouts on prepared baking sheet.
Toss with Parmesan, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and spread into a single layer.
Roast until tender and well browned, 25-30 minutes.
While vegetables roast, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium-high heat.
Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side.
Remove to a plate and rest at least 3 minutes.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook chicken to medium heat.
Add 1 tsp. olive oil and 1 Tbsp. shallot to hot pan. Stir constantly until translucent, 1-3 minutes.
Add cream, capers, and accumulated juices from resting chicken. Stir occasionally until sauce thickens and a line can be drawn that holds for 10 seconds, 3-5 minutes.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!