Chicken Breasts Chasseur
with Oven-Roasted Brussels Sprouts
Cooking time
25 minutes
Servings
2/4
Calories
410 /serving
Let’s cut to the chasseur: meaty portobello mushroom, a tinge of tomato and lots of aromatics build up this rustic French chicken dish. Our saucy recipe also chases down a carb-conscious side of Brussels sprouts roasted with lots of zesty herbs.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Portobello mushroom
- 2 Garlic cloves
- 1 Shallot (or onion)
- 400g Brussels sprouts
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Mustard • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
13 g
Saturated Fat
2 g
Sodium
570 mg
Total Carb
31 g
Sugars
9 g
Protein
47 g
Fibre
11 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve the Brussels sprouts lengthwise (quarter if large).
- Halve, peel and mince the shallot.
- Remove the stem from the mushroom; medium-dice.
- Mince the garlic.
Roast the Brussels sprouts
- On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil, ¼ of the spices and S&P.
- Roast, stirring halfway, 10 to 12 min., until golden brown and tender.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a plate and reserve the pan.
Make the sauce & coat the chicken
- In the same pan, heat a drizzle of oil on medium-high.
- Add the mushroom and sauté, 2 to 3 min., until browned.
- Add the shallot, garlic and tomato paste. Sauté, 1 to 2 min., until fragrant and dark red.
- Add the demi-glace and ½ cup water (double for 4 portions). Cook, stirring often, 1 to 2 min., until combined.
- Return the chicken and cook, spooning the sauce over, 1 to 2 min., until coated.
Plate your dish
- Divide the Brussels sprouts, chicken (slice beforehand if desired) and sauce between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
