Express
Chicken and Caper Demi Sauce with Asiago Broccoli
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Cababa
Bring together salty capers and rich demi and you've got a gangbusters sauce, perfect for all sorts of things, including succulent and tender chicken. And bring together vegetables and cheese? Coming together over dinner is the best coming together.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Broccoli Florets
- 1 Red Bell Pepper
- 2 oz. White Cooking Wine
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1 oz. Shredded Asiago Cheese
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2 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Capers
- 2 Garlic Cloves
- 1 tsp. Cornstarch
- ½ tsp. Garlic Salt
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) 2PZRaJP9
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Calories430
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Carbohydrates19g
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Net Carbs14g
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Fat18g
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Protein43g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large 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 sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Rest, 3 minutes.
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If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Rest, 3 minutes.
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1 Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, prepare ingredients. -
2 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Break broccoli into bite-sized pieces.Mince garlic.Combine cornstarch and 1 Tbsp. water in a mixing bowl. Set aside. -
3 Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli, red bell pepper, half the garlic (reserve remaining for sauce), garlic salt, and 2 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 4-5 minutes.
Uncover and add a pinch of pepper. Stir occasionally until tender, 2-3 minutes.Top evenly with cheese. Cover, and cook undisturbed until melted, 45-60 seconds.Remove from burner.While vegetables cook, make sauce. -
4 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and remaining garlic to hot pan. Cook, 1 minute.
Stir in wine, capers, and demi-glace and bring to a simmer. Adding alcohol to a hot pan may cause some flames; use caution.Once simmering, stir in cornstarch-water mixture until combined. Then stir often until thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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