Meal Kit
Herbes de Provence Chicken
with brown sugar-glazed carrots and pecans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
Bring some fancy French into your life with this delightful herb sauce, mounted with rich butter that melds to the chicken like it was born to adorn it. (Which it was!) Brown sugar carrots add a special brand of sweet magic to these proceedings. Or should we say “douce magie?” Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
In Your Box (serves 2)
- 12 oz. Carrot
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Shallot
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1 oz. Pecans
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⅗ oz. Butter
- 0.46 oz. Brown Sugar
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2 tsp. Chicken Demi-Glace Concentrate
- 6 Chive Sprigs
- 2 tsp. Savory Seasoning
- 1 tsp. Herbes de Provence
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) xPoyp5Og
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Calories560
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Carbohydrates32g
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Net Carbs25g
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Fat31g
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Protein39g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 pork chops, follow same instructions as chicken in Steps 1 and 3, cooking until browned on one side, 3-4 minutes, then roasting until pork reaches minimum internal temperature 10-12 minutes. Rest, 3 minutes.
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If using salmon fillets, pat dry and season flesh side with savory seasoning. Follow same instructions as chicken in Step 3, cooking, skin side up, until browned, 2-4 minutes, then roasting, seasoning side up, until salmon reaches minimum internal temperature, 6-8 minutes.
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If using sirloin steaks, follow same instructions as chicken in Steps 1 and 3, cooking until browned on one side, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Peel, trim, and cut carrot on an angle into 1/2" slices.
If whole, coarsely chop pecans.Mince chives.Peel and mince shallot.Pat chicken dry, and season both sides with savory seasoning. -
2 Cook the Carrot
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrot to hot pan and stir occasionally until starting to brown, 4-6 minutes.
Add 1/2 cup water, half the butter (reserve remaining for sauce), brown sugar, 1/4 tsp. salt, and a pinch of pepper. Reduce heat to medium-low. Cover, and stir occasionally until tender and liquid is mostly evaporated, 10-15 minutes.Uncover, and bring to a simmer. Once simmering, cook until liquid thickens and coats carrot, 2-3 minutes.Remove from burner.While carrot cooks, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean.Roast in hot oven until browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken roasts, continue recipe. -
4 Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 2-3 minutes.
Stir in 1/4 cup water, demi-glace, herbes de Provence, and a pinch of pepper. Bring to a boil.Once boiling, stir constantly until slightly thickened, 2-3 minutes.Remove from burner and stir in remaining butter. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and garnishing carrot with pecans and chives. Bon appétit!
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