Express
Premium
Sage-Infused Brown Butter Chicken
with garlic mashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
David Welch
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In Your Box (serves 4)
- 20 oz. Mashed Potatoes
- 20 oz. Boneless Skinless Chicken Cutlet
- 12 oz. Green Beans
- 2 oz. Cream Cheese
- 1 Shallot
- 1 Sage Sprig
- ½ tsp. Rotisserie Chicken Seasoning
- 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)
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Calories570
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Carbohydrates35g
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Net Carbs30g
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Fat31g
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Protein36g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Salted Butter
- Pepper
- 2 Large Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
- 1 Plate
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season both sides with rotisserie chicken seasoning, 1/4 tsp. salt, and a pinch of pepper.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Working in batches if necessary, add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
2 Cook the Vegetables
Peel and mince shallot.
Trim green beans, if necessary.Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.After 1 minute, add 1/2 tsp. salt, a pinch of pepper, and 1/4 cup water. Cover and cook until green beans are tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and add 1 tsp. olive oil and shallots. Stir occasionally until shallots are slightly browned and softened, 45-60 seconds.Remove from burner. -
3 Cook the Sauce
Stem and tear sage leaves into bite-sized pieces. Kids want to help? With supervision, have them help prepare the sage.
Return pan used to cook chicken to medium heat. Add 3 Tbsp. salted butter to hot pan and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.Add sage and stir occasionally until fragrant, 45-60 seconds.Remove from burner.While sauce cooks, continue recipe. -
4 Heat Mashed Potatoes and Finish Dish
Add mashed potatoes, cream cheese, garlic salt, a pinch of pepper, and 1 Tbsp. olive oil to a microwave-safe bowl. Vigorously stir to combine. Kids want to help? With supervision, have them help prepare the mashed potatoes.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Vigorously stir to combine.Plate dish as pictured on front of card, topping chicken with sauce. Slice chicken, if desired. Bon appétit!
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