Family Meal: Normandy Chicken

with apple cream sauce, roasted fingerling potatoes, and arugula salad

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Normandy, in the northwest region of France, is home to some of the country's most celebrated gastronomic gifts. In particular, Normandy is revered for its apples and dairy producers. We're honoring the coastal region with this tender chicken breast with a tart-savory apple cream sauce. Served next to roasted fingerling potatoes and a fresh arugula salad, this meal transports you to the French countryside, no passport required.

In Your Box

  • 2 Granny Smith Apples
  • 20 oz. Fingerling Potatoes
  • 1 Lemon
  • 12 Chives
  • 2 Roma Tomatoes
  • 4 Boneless Skinless Chicken Breasts
  • 6 fl. oz. White Cooking Wine
  • Info
    4 fl. oz. Heavy Whipping Cream
  • 4 oz. Baby Arugula
  • Info
    1 oz. Shaved Parmesan
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Oven-Safe Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Prepare a medium mixing bowl with ice water. Peel and core apples. Cut each apple into eight wedges and place in ice water. This prevents apples from browning while you finish prepping. Halve fingerling potatoes lengthwise. Zest lemon, halve, and juice. Mince chives. Core Roma tomatoes and cut into ¼" dice. Rinse chicken breasts, pat dry, and season both sides with 1 tsp. salt and ½ tsp. pepper.

  • Step 2 - Cook the Potatoes

    Cook the Potatoes

    Place potatoes on prepared baking sheet. Drizzle with 1 Tbsp. olive oil, ½ tsp. salt, and ½ tsp. pepper. Toss to coat and spread out into a single layer. Roast until browned and fork-tender, 20-23 minutes. While potatoes cook, start chicken.

  • Step 3 - Cook the Chicken

    Cook the Chicken

    Place a large oven-safe pan over medium-high heat. Add 4 tsp. olive oil and chicken to hot pan. Sear undisturbed until well-browned, 3-4 minutes. Flip onto second side and place pan in oven. Roast until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Remove chicken from pan, cover loosely with foil, and rest 3-5 minutes. Reserve pan for making sauce; no need to wipe clean.

  • Step 4 - Make the Sauce

    Make the Sauce

    Wrap a dry dish towel around handle of pan used to cook chicken and place over medium-high heat. Add 2 tsp. olive oil and apples to hot pan. Cook until lightly browned, 1 minute. Add white cooking wine, bring to a boil, and reduce by half. Add cream, bring to a simmer, and cook 1 minute until slightly thickened. Season with ¼ tsp. salt and remove from burner.

  • Step 5 - Make the Salad

    Make the Salad

    In a large mixing bowl, toss together arugula, tomatoes, Parmesan, 2 tsp. lemon zest, 2 Tbsp. lemon juice, 3 Tbsp. olive oil, ½ tsp. salt, and ½ tsp. pepper.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place fingerling potatoes on plate. Spoon sauce and apples on plate and top with chicken. Garnish with chives. Serve salad on side.