Pan-Seared Chicken Breasts with Brown Butter ‘Hollandaise’
Roasted Potatoes, Parsnip Wedges & Peas
Cooking time
30 minutes
Servings
2/4
Calories
910 /serving
Find your equilibrium with these beautifully balanced supper plates. Classic French hollandaise sauce is streamlined for success. You’ll melt butter until foaming, and then combine it with mayonnaise and apple cider vinegar to get those telltale tongue-coating results. The main recipients are seared-to-golden chicken breasts, served in juicy slices. But you’ll also get some sauce on the sides de choix: oven-roasted potatoes and thick-cut parsnips, along with a twosome of sautéed peas.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 200g Parsnips
- 100g String peas (sugar snap peas or snow peas)
- 150g Green peas
- 30ml Apple cider vinegar
- 60ml Mayonnaise
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Sulphites
You will need:
Large pan
Peeler
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
50 g
Saturated Fat
12 g
Sodium
680 mg
Total Carb
71 g
Sugars
14 g
Protein
50 g
Fibre
13 g
Preparation
Roast the parsnips & potatoes
Preheat the oven to 450°F. Peel and quarter the parsnips lengthwise. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Make the brown butter
Meanwhile, in a large pan, heat 2 tbsp butter (double for 4 portions) on medium. Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown. Transfer to a bowl and set aside to cool. Reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved 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. Let rest for 5 min. before slicing against the grain.
Mise en place
Meanwhile, remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice each pod lengthwise.
Sauté the peas
In the reserved pan, heat a drizzle of oil on medium-high. Add the string peas, green peas and S&P. Sauté, scraping up any browned bits, 1 to 2 min., until crisp-tender.
Make the ‘hollandaise’ & serve
To the bowl of brown butter, add the mayo, vinegar (start with ½), 1 tsp water (double for 4 portions) and S&P; stir well. Divide the parsnips, potatoes and peas between your plates. Top with the chicken and spoon the ‘hollandaise’ sauce over. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
