Family Meal: Chicken Breast with Saffron Beurre Blanc
with roasted Brussels sprouts and red pepper
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
Saffron is a spice painstakingly cultivated in a belt stretching through Spain, the Middle East, and India. A single plant yields only three threads per year. You would need over 50,000 plants to harvest 1 pound of these delicate strands. Thankfully, a little goes a long way, and the golden hue and distinctive floral aroma it lends dishes makes it a delicacy amongst chefs. We're bringing this most-highly-prized ingredient to your home kitchen to infuse into a beurre blanc, a luxurious French reduction of wine and butter. We serve it next to a tender chicken breast and oven-roasted Brussels sprouts. Is it rich? Sure! Do you need to be rich to enjoy the most expensive spice on the planet? Not anymore!
Trim bottoms off Brussels sprouts and halve (quarter if larger than ping-pong balls). Peel and halve shallot. Slice half the shallot into thin strips and cut other half into a fine dice. Stem, seed, and cut red bell pepper into ½" dice. Rinse chicken, pat dry, and season both sides with smoked paprika and a ½ tsp. salt and ¼ tsp. pepper.
Sear the Chicken
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan and cook until golden-brown, 2-3 minutes per side. Transfer to one side of prepared baking sheet and wipe pan clean.
Roast the Chicken and Vegetables
Toss Brussels sprouts, sliced shallots (reserve diced portion for sauce), and red bell pepper on other half of baking sheet. Toss with 2 tsp. olive oil and ¼ tsp. salt and a pinch of pepper. Spread into a single and transfer to oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. If chicken finishes cooking before vegetables are tender, transfer chicken to a plate and return vegetables to oven another 4-5 minutes.
Start the Sauce
Return pan used to sear chicken to medium heat. Add 1 tsp. olive oil, diced shallots, saffron, and white cooking wine to hot pan and cook until reduced by half, 1-2 minutes.
Finish the Sauce
Add evaporated milk to pan and simmer until slightly thickened, 4-5 minutes. Remove pan from burner. Add butter to pan and swirl to incorporate.
Plate the Dish
Pour saffron beurre blanc on a plate. Serve chicken over sauce alongside roasted vegetables.