Meal Kit
Culinary Collection
Panko-Crusted Chicken and Beurre Blanc Sauce
with Gouda mashed potatoes and asparagus
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Many an amazing meal starts with simple things, like a bird, a spud, a sauce, and a green, and that's exactly what we have here. Crispy panko covers the bird with both flavor and texture, and the sauce that adorns it is rich and deep with demi-glace and butter. Cheesy mashed potatoes and roasted asparagus finish out the meal that starts where it begins: belly-filling, taste bud-tantalizing amazingness.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Asparagus
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2 Smoked Gouda Slices
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1 oz. Sour Cream
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1 oz. Beurre Blanc Butter
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¼ cup Panko Breadcrumbs
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2 tsp. Chicken Demi-Glace Concentrate
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) 4PXdaEPm
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Calories610
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Carbohydrates42g
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Net Carbs37g
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Fat28g
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Protein48g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
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 Potatoes and Prepare Ingredients
Peel and cut potatoes into large, evenly-sized chunks. Bring a medium pot with potatoes and 1 tsp. salt covered by water to a boil.
Once boiling, cook until fork-tender, 12-15 minutes.While potatoes boil, trim woody ends off asparagus.Pat chicken dry and season both sides with a pinch of salt and pepper. -
2 Roast the Asparagus
Place asparagus on prepared baking sheet and top with 1 tsp. olive oil and a pinch of salt and pepper. Roll asparagus to coat in oil and seasoning. Spread into an even layer.
Roast in hot oven until tender, 10-12 minutes.If asparagus are thinner than a pencil, check for doneness sooner.While asparagus roast, continue recipe. -
3 Finish the Potatoes
Once potatoes are fork-tender, reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.
Tear cheese into pieces.Add sour cream, cheese, half the butter (reserve remaining for sauce), half the potato cooking water, and 1/4 tsp. salt to pot. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside. -
4 Cook the Chicken
Top chicken on one side evenly with panko, pressing gently to adhere. Panko will only cover one side.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan, panko-side down. 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. Wipe pan clean and reserve. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to low heat. Add remaining butter to hot pan. Stir occasionally until melted.
Once melted, stir in demi-glace and 1 Tbsp. water. Stir often until combined and slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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