Express
Chicken and Rotisserie Butter Sauce
with garlic Brussels sprouts
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 carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Brussels Sprouts
- 10 oz. Boneless Skinless Chicken Cutlet
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1 oz. Creme Fraiche
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¾ oz. Roasted Garlic & Herb Butter
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⅓ oz. Butter
- ¼ oz. Dijon Mustard
- 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) DOp6RvPr
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Calories460
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Carbohydrates18g
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Net Carbs12g
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Fat28g
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Protein36g
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Sodium1170mg
Recipe Steps
You Will Need
- Olive Oil
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Chicken
Pat chicken dry and season both sides with half the rotisserie chicken seasoning (reserve remaining for butter sauce).
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan and 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.While chicken cooks, continue recipe. -
2 Cook the Brussels Sprouts
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add Brussels sprouts and garlic salt to hot pan and stir occasionally until tender and browned, 8-10 minutes.Remove from burner. Stir in roasted garlic & herb butter until melted and combined.While Brussels sprouts cook, continue recipe. -
3 Make the Browned Butter
Place softened plain butter in a microwave-safe bowl.
Microwave uncovered until beginning to brown, 30-60 seconds.Carefully remove from microwave. Set aside. -
4 Make Butter Sauce and Finish Dish
In a mixing bowl, combine mustard (to taste), creme fraiche, and remaining rotisserie chicken seasoning. Stir in browned butter until thoroughly combined. Set aside.
Plate dish as pictured on front of card, topping chicken with butter sauce. Bon appétit!
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