Meal Kit
Culinary Collection
Fried Chicken and Cordon Bleu Sauce
with mashed potatoes and garlicky broccoli
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
The classic flavors of cordon bleu, funky Swiss and pork, come together not inside a piece of chicken, but instead in a creamy rich sauce, bathing the outside of the fried chicken with something very close to perfection. That’s not the only perfect thing here: mashed potatoes and fresh broccoli round out a meal that, inside and out, is pure flavor Nirvana.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Broccoli Florets
- 6 fl. oz. Canola Oil
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2 oz. Creme Fraiche
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½ cup Panko Breadcrumbs
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1 oz. Shredded Swiss Cheese
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1 oz. Light Cream Cheese
- ⅘ oz. Bacon Bits
- 2 Garlic Cloves
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories880
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Carbohydrates58g
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Net Carbs52g
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Fat50g
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Protein55g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using pork chops, follow same instructions as chicken in Steps 3 and 4, cooking until pork reaches minimum internal temperature, 10-14 minutes, flipping every 3-5 minutes. Rest, 3 minutes.
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1 Make the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot.Add crème fraîche, 1/2 tsp. salt, and a pinch of pepper. Mash until smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. To keep warm, place near, but not on, a heat source.While potatoes cook, roast broccoli. -
2 Roast the Broccoli
Cut broccoli into bite-sized pieces.
Mince garlic.Place broccoli and garlic on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt.Spread into a single layer and roast in hot oven until tender, 14-16 minutes.Remove from oven and tent with foil.While broccoli roasts, prepare chicken. -
3 Prepare the Chicken
Pat chicken breasts dry. Cover chicken breasts with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Remove plastic wrap.
Place a medium non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes.While oil heats, place panko on a plate. Transfer chicken to plate with panko and flip until completely coated, pressing gently to adhere. -
4 Fry the Chicken
Line a plate with a paper towel.
Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Lay chicken breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes.Transfer chicken to towel-lined plate. Rest, at least 5 minutes. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat. Add 2/3 cup water to hot pan and bring to a simmer. Once simmering, add softened cream cheese and stir constantly until combined, 3-4 minutes.
Reduce heat to low. Stirring constantly, add shredded cheese, pinches at a time, until completely combined and smooth, 3-4 minutes.Remove from burner. Stir in half the bacon (reserve remaining for garnish).Plate dish as pictured on front of card, topping chicken with sauce and remaining bacon. Bon appétit!
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