Family Meal: Chicken Château with Dijon Demi-Glace
and herb-roasted root vegetables
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
When the leaves start to fall, we look for flavors that warm us up. Enter this chicken château, which adds a touch of fancy to your dinner table with hardly any effort at all. A tender chicken breast comes alive when sprinkled with a seasoning blend redolent of onion, garlic, and peppers, then gets pan-seared. Served with a rich chicken demi-glace infused with Dijon mustard and a medley of fresh Brussels sprouts and carrots, this is just the meal to knock the chill off.
Peel, trim, and cut carrots into ¼" diagonal slices. Trim bottoms off Brussels sprouts and quarter. Halve sprouts smaller than a nickel. Stem and mince parsley. Rinse chicken, pat dry, and season both sides with vegetable seasoning blend.
Roast the Vegetables
Place Brussels sprouts, carrots, half the parsley (reserve remaining for garnish), 1 Tbsp. olive oil, 1 tsp. salt, and ½ tsp. pepper on a prepared baking sheet. Toss to coat and spread into a single layer. Roast until tender and lightly caramelized, 15-18 minutes. While vegetables cook, sear chicken.
Sear the Chicken
Heat a large non-stick pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan and cook until lightly browned, 2-3 minutes per side. Transfer to second prepared baking sheet. Reserve pan; no need to wipe clean. Keep pan temperature medium to prevent seasoning blend from burning.
Roast the Chicken
Roast chicken in oven until it reaches a minimum internal temperature of 165 degrees, 8-10 minutes. While chicken roasts, make sauce.
Make the Sauce
Combine chicken demi-glace, mustard (to taste), honey and 1 cup water in pan used to sear chicken. Bring to a boil over high heat, reduce heat to medium, and cook until thickened to consistency of a light gravy, 3-5 minutes.
Plate the Dish
Spoon sauce onto plate and place chicken over sauce. Arrange vegetables next to chicken and garnish with remaining parsley.