Meal Kit
Chicken Château with Dijon Demi-Glace
and herb-roasted root vegetables
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
When the leaves start to fall, we look for flavors that warm us up. Enter this chicken château, which adds a touch of fancy to your dinner table with hardly any effort at all. A tender chicken breast comes alive when sprinkled with a seasoning blend redolent of onion, garlic, and peppers, then pan-seared. Served with a rich chicken demi-glace infused with Dijon mustard and a medley of fresh Brussels sprouts and carrots, this is just the meal to knock the chill off.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 8 oz. Carrots
- 8 oz. Brussels Sprouts
- ½ fl. oz. Honey
- ½ oz. Dijon Mustard
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2 tsp. Chicken Demi-Glace Concentrate
- 4 Parsley Sprigs
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1½ tsp. Vegetable Seasoning Blend
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) 4PXpeWPm
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Calories340
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Carbohydrates27g
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Net Carbs21g
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Fat6g
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Protein43g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium 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
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1 Prepare the Ingredients
Peel, trim, and cut carrots into 1/4" diagonal slices. Trim bottoms off Brussels sprouts and quarter. Halve sprouts smaller than a nickel. Stem and mince parsley. Rinse chicken, pat dry, and season both sides with vegetable seasoning blend.
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2 Roast the Vegetables
Place Brussels sprouts, carrots, half the parsley (reserve remaining for garnish), 2 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper on prepared baking sheet. Spread into a single layer on one side. Roast 8-10 minutes and remove from oven. Vegetables will finish cooking in later step.
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3 Sear the Chicken
Heat a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan and cook until lightly browned, 2-3 minutes per side. Make sure to keep pan temperature at medium, as seasoning burns easily.
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4 Roast the Chicken
Transfer chicken to open side of baking sheet. Return to oven and roast until chicken reaches a minimum internal temperature of 165 degrees and vegetables are lightly browned and tender, 8-10 minutes. Reserve pan; no need to wipe clean. While vegetables and chicken roast, make sauce.
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5 Make the Sauce
Combine chicken demi-glace, mustard (to taste), honey and 1/2 cup water in pan used to sear chicken. Bring to a boil over high heat, reduce heat to medium-low, and cook until thickened to consistency of a light gravy, 2-4 minutes.
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6 Plate the Dish
Spoon sauce onto plate and place chicken over sauce. Arrange vegetables next to chicken and garnish with remaining parsley.
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