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

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy

Calories Conscious
Carb Conscious
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.

In Your Box

  • 16 oz. Carrots
  • 16 oz. Brussels Sprouts
  • 8 Parsley Sprigs
  • 4 Boneless Skinless Chicken Breasts
  • Info
    1 Tbsp. Vegetable Seasoning Blend
  • Info
    4 tsp. Chicken Demi-Glace
  • 1 oz. Dijon Mustard
  • 1 fl. oz. Honey
  • Nutrition (per serving)

  • Calories
    371
  • Carbohydrates
    23g
  • Fat
    11g
  • Protein
    44g
  • Sodium
    1346mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    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.

  • Step 2 - Roast the Vegetables
    2

    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.

  • Step 3 - Sear the Chicken
    3

    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.

  • Step 4 - Roast the Chicken
    4

    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.

  • Step 5 - Make the Sauce
    5

    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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Spoon sauce onto plate and place chicken over sauce. Arrange vegetables next to chicken and garnish with remaining parsley.