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Fresh pre-cut ingredients
20 minutes

Nick’s Pick | Chicken Breasts with Mustard Pan Sauce

String Bean Amandine & Rice

Cooking time

20 minutes

Servings

2/4

Calories

930 /serving

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. A tangy whole-grain mustard sauce, a handful of string beans and a crackling array of almonds… These factors all go a long way towards evoking French tradition. You’ll pan-sear the chicken breasts until they are tender, and then swirl up the sauce in the pan fond with garlic and vinegar to deepen the levels of flavour. Drape it gently over the meat, served with rice and string bean amandine for that green crunch.

We will send you:

  • 2 Chicken breasts
  • 15ml Minced garlic
  • 400g String beans
  • 50g Sliced red onions
  • 30ml Apple cider vinegar
  • 15ml Whole-grain mustard
  • 25g Almonds
  • 160g White rice
  • 12g Chicken demi-glace
  • 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Almonds, Milk, Mustard, Sulphites

You will need:

Medium pot
Medium pan
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
42 g
Saturated Fat
14 g
Sodium
1150 mg
Total Carb
89 g
Sugars
9 g
Protein
54 g
Fibre
9 g
Preparation
a picture
Cook the rice
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 1 tbsp butter (double for 4 portions). Fluff the rice.
a picture
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a medium 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 cutting board, leaving any browned bits in the pan. Reserve the pan.
a picture
Make the string bean amandine
Meanwhile, remove the stem ends of the string beans. On a lined sheet pan, toss the string beans and onions with ½ the vinegar, a drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 8 to 10 min., until tender. In the final 2 min., add the almonds (roughly chop if whole).
a picture
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the remaining vinegar and sauté, 30 sec. to 1 min., until evaporated. Add the mustard, demi-glace and ⅓ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until thickened. Add 2 tbsp butter (double for 4 portions); stir well.
a picture
Plate your dish
Divide the rice between your plates. Top with the chicken (slice beforehand if desired) and string bean amandine. Spoon the sauce over the chicken. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.