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

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calorie-Conscious Icon
Carb-Conscious Icon
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!

In Your Box

  • 12 oz. Brussels Sprouts
  • 2 Shallot
  • 2 Red Bell Pepper
  • 4 Boneless Skinless Chicken Breasts
  • 1½ tsp. Smoked Paprika
  • 12 Saffron Threads
  • 4 fl. oz. White Cooking Wine
  • Info
    12 fl. oz. Canned Evaporated Whole Milk
  • Info
    1⅘ oz. Butter
  • Nutrition (per serving)

  • Calories
    550
  • Carbohydrates
    20g
  • Fat
    27g
  • Protein
    62g
  • Sodium
    967mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    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.

  • Step 2 - Sear the Chicken
    2

    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.

  • Step 3 - Roast the Chicken and Vegetables
    3

    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.

  • Step 4 - Start the Sauce
    4

    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.

  • Step 5 - Finish the Sauce
    5

    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Pour saffron beurre blanc on a plate. Serve chicken over sauce alongside roasted vegetables.