Express
Garlic Demi-Glace Chicken
with Parmesan asparagus
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
Patrick Le Beau
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. Asparagus
- 12 oz. Boneless Skinless Chicken Breasts
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Shredded Parmesan Cheese
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2 tsp. Chicken Demi-Glace Concentrate
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⅓ oz. Butter
- 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) bP8NmvOz
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Calories470
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Carbohydrates11g
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Net Carbs8g
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Fat29g
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Protein41g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large 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
Customize It Instructions
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If using filets mignon or NY strip steak, 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 a pinch of salt and pepper.
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, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Set aside.While chicken cooks, continue recipe. -
2 Cook the Asparagus
Trim woody ends off asparagus.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add asparagus, 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender and water is evaporated, 8-10 minutes.If asparagus are thinner than a pencil, check for doneness sooner.Stir in garlic and herb butter until melted.Remove from burner. Transfer asparagus to a plate and set aside. Reserve pan; no need to wipe clean. -
3 Make the Sauce
Mince garlic.
Return pan used to cook asparagus to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds.Add demi-glace and 2 Tbsp. water. Bring to a simmer.Once simmering, remove from burner and stir in plain butter until melted and combined. -
4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and garnishing asparagus with cheese. Bon appétit!
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