Meal Kit
Culinary Collection
Chicken Breast and Brown Butter Veloute
with Parmesan potatoes and crispy broccoli
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Fingerling Potatoes
- 8 oz. Broccoli Florets
- 1 Shallot
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1 oz. Butter
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1 oz. Shaved Parmesan
- 4 tsp. Chicken Broth Concentrate
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¼ oz. Flour
- 1 Sage Sprig
- 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) oPNx9ZOX
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Calories630
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Carbohydrates44g
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Net Carbs36g
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Fat28g
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Protein51g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
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
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1 Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Cut broccoli into bite-sized pieces, if necessary.
Coarsely chop sage.
If potatoes are over 2" long, halve.
Mince garlic.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
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2 Cook the Potatoes
Place a medium non-stick pan over medium-high heat. Add half the butter (reserve remaining for sauce) and let melt. Add potatoes and stir often until lightly browned, 3-5 minutes.
Add shallot and garlic and stir occasionally until softened, 1-2 minutes.
Stir in 1/2 cup water and half the chicken base (reserve remaining for sauce) and bring to a simmer, 1-2 minutes.
Once simmering, remove from burner. Transfer potato mixture to prepared casserole dish. Wipe pan clean and reserve. If desired, place casserole dish on a baking sheet prepared with foil to catch drips. Roast potatoes in hot oven until fork tender, 25-30 minutes.
While potatoes roast, roast broccoli.
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3 Roast the Broccoli
Place broccoli on prepared baking sheet. Toss with 1 tsp. olive oil and a pinch of pepper.
Spread into a single layer. Roast in hot oven until browned and fork-tender, 14-16 minutes.
While broccoli roasts, cook chicken.
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4 Make the Chicken
Return pan used to cook potatoes to medium heat add 1 tsp. olive oil. Add chicken breasts 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.
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5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add remaining butter and 1 tsp. olive oil to hot pan and cook until butter smells nutty, turns golden, and brown flecks appear, 2-3 minutes.
Add half the flour and stir vigorously until a thick paste forms and turns light brown.
Add 1/2 cup water and remaining chicken base and stir to combine. Bring to a simmer. Once simmering, cook until sauce thickens, 1-2 minutes.
Remove from burner. Stir in sage.
Plate dish as pictured in front of card, topping chicken with sauce and garnishing potatoes with Parmesan. Bon appétit!
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