Meal Kit
Culinary Collection
Maple-Mustard Glazed Chicken
with apple and pear and cheesy mashed potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Rachael Ray
I live in upstate NY, so any excuse to add maple is fine by me. And cheesy mashed potatoes…need I say more?
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Bosc Pear
- 1 Gala Apple
- 1 fl. oz. Pure Maple Syrup
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1 oz. Shredded White Cheddar Cheese
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1 oz. Sour Cream
- 1 Tbsp. Grained Dijon Mustard
- 2 tsp. Chicken Broth Concentrate
- 3 Thyme Sprigs
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) d3VX9pqD
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Calories690
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Carbohydrates71g
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Net Carbs63g
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Fat25g
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Protein45g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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
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1 Start the Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Place potato chunks in a medium pot and cover with water. Place pot over high heat and bring to a boil.Once boiling, add 1 tsp. salt and reduce heat to a simmer. Cook until potatoes are fork-tender, 8-10 minutes.Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot. Cover and set aside.While potatoes cook, continue recipe. -
2 Prepare the Ingredients
Quarter apple and pear and remove cores. Cut into 1/4" slices.
Stem thyme, reserving leaves whole.Pat chicken dry, and season both sides with a pinch of salt and pepper. -
3 Start the Chicken
Place a large non-stick pan over medium-high heat and add 3 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. If chicken is browning too quickly, reduce heat to medium.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan, no need to wipe clean. -
4 Cook Fruit and Finish Chicken
Return pan used to cook chicken to medium heat. Add pear, apple, and 2 tsp. olive oil to hot pan. Cook until starting to soften, 4-6 minutes.
Add thyme, maple syrup, half the chicken base (reserve remaining for potatoes), 1/4 cup water, and mustard and stir to combine. Bring to a simmer.Once simmering, cook until sauce is thick enough to coat the back of a spoon and pear is translucent, 2-4 minutes.Transfer chicken to pan and cook, coating in sauce, until warmed through, 1-2 minutes.Remove from burner. -
5 Finish Potatoes and Finish Dish
Add remaining chicken base to reserved potato cooking water and stir to combine.
Add half the potato cooking water mixture, sour cream, 1/4 tsp. salt, and cheese to pot with potatoes and mash until combined. If too dry, add additional potato cooking water mixture, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card. Buon appetito!
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