Protein Swap | Chicken Breasts with Mustard Pan Sauce
Rustic Leek Mash & Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
760 /serving
Set out for the countryside with a recipe that strikes the right balance between relaxed and refined. It starts with a rustic mash of feathery potatoes fluffed with butter, plus garlic-sautéed leeks to oomph the texture and taste. While the Brussels sprouts roast, you’ll sear chicken breasts to tenderness. Use the pan fond to magic up a classic sauce from whole grain mustard, shallot and garlic—friendly to meat and veg alike.
We will send you:
- 2 Chicken breasts
- 450g Potatoes
- 300g Brussels sprouts
- 75g Sliced leeks
- 2 Garlic cloves
- 1 Shallot (or onion)
- 15ml Whole-grain mustard
- 12g Chicken demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
14 g
Sodium
1190 mg
Total Carb
67 g
Sugars
9 g
Protein
52 g
Fibre
12 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Add 2 tbsp butter (double for 4 portions) and stir, breaking up the potatoes slightly, until combined; season well with S&P.
Roast the Brussels sprouts
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). Halve, peel and thinly slice the shallot. On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil, ½ the spices and S&P. Roast, adding ½ the shallot and stirring halfway, 12 to 14 min., until golden brown and tender.
Sauté the leeks
Meanwhile, mince the garlic. In a medium pan, heat a drizzle of oil on medium. Add the leeks and ½ the garlic. Sauté, 3 to 4 min., until softened and fragrant. Transfer to the pot of mash; stir well. Gradually add the reserved cooking water until you achieve your desired consistency. Wipe out and 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 plate and keep warm. Reserve the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the remaining shallot and garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the mustard, demi-glace and ½ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced. Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the mash, Brussels sprouts and chicken between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
