Protein Swap | Seared Chicken Breasts with Beurre Noisette
over Tangy Red Kale Orzo
Cooking time
15 minutes
Servings
2/4
Calories
790 /serving
Juicy slices of chicken breasts are even more succulent with a brown butter topping—and the bonus is that it’s surprisingly easy to make. Beurre noisette foams up to a sweet and nutty brown in the pan fond left from cooking the poultry. With a splish splash of wine vinegar, garlic and herbes de Provence, it’s dripping with deliciousness. Serve it over tangy orzo pasta interwoven with sautéed red kale.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 1 Bunch of red kale
- 15ml Red wine vinegar
- 140g Orzo
- 4g Herbes de Provence
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
2 Medium pans
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
10 g
Sodium
260 mg
Total Carb
74 g
Sugars
8 g
Protein
57 g
Fibre
8 g
Preparation
Boil the orzo
Bring a medium pot of salted water to a boil. Add the orzo and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil to prevent sticking. Keep warm.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel and rub with a drizzle of oil; season with ½ the herbes de Provence 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. Let rest for 5 min. before slicing against the grain.
Sauté the kale
Meanwhile, remove the kale leaves from the stems; thinly slice the leaves. In a second medium pan, heat a drizzle of oil on medium-high. Add the kale, 1 tbsp water (double for 4 portions) and S&P. Sauté, 2 to 3 min., until the kale has wilted and the water has evaporated. Add ½ the garlic and ⅔ of the vinegar. Sauté, 30 sec. to 1 min., until fragrant. Transfer to the pot of orzo; stir well.
Make the brown butter
In the reserved 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. Add the remaining vinegar, garlic and herbes de Provence, and S&P. Cook, scraping up any browned bits, 1 to 2 min., until fragrant.
Finish & serve
To the pot of orzo and kale, add the brown butter; stir well. Divide the orzo between your plates. Top with the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
