Salvia Officinalis! Sounds like the singings of a church choir, but no! This is the little herb that could, the humble utility player sage, used throughout the ages to ward off evil and heal ailments. Don't worry, we aren't asking you to cast spells or heal through herbage. You'll just use the minced sage, with a slight pepper-y edge, to perfectly flavor the chicken and the cranberry sauce in this meal. No Latin, no hocus pocus, just good old delicious.
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
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem and mince sage.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Vegetables
Place broccoli and butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Spread into a single layer and roast until tender, 15-18 minutes.
While vegetables roast, sear chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat.
Add 2 tsp. olive oil and chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes per side.
Remove chicken to a plate and top with half the sage (reserve remaining for sauce). Tent with foil.
Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook chicken to medium-high heat.
Add cranberry sauce, demi-glace, remaining sage, and ¼ cup water to hot pan and cook until thickened, 1-3 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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