Seared Chicken Breasts with Creamy Portobello Sauce
Rosemary Potato Wedges & Roasted Beet Salad
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
Juicy seared chicken breasts get a whole new lease on life thanks to this rich mushroom sauce, made extra delicious with heavy cream, butter, a touch of garlic and rosemary—an aromatic you’ll also add to the toothsome potato wedges. After you’ve roasted a handful of beets to bring out all their natural sweetness, you’ll plate them up as a fitting side: a warm salad tossed in our addictive Sweet, Savoury Honey-Dijon vinaigrette with sliced celery for crunch.
We will send you:
- 2 Chicken breasts
- 450g Potatoes
- 1 Bunch of rosemary
- 2 Garlic cloves
- 1 Celery stalk
- 1 Portobello mushroom
- 225g Beets
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 45ml Heavy cream
- 6g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Milk, Mustard, Sulphites
You will need:
Large pan
Peeler
2 Sheet pans
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
46 g
Saturated Fat
16 g
Sodium
960 mg
Total Carb
61 g
Sugars
16 g
Protein
47 g
Fibre
8 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes lengthwise into ½ inch wedges. Pick the rosemary leaves off the stems; roughly chop the leaves. Mince the garlic. On a lined sheet pan, toss the potatoes with a drizzle of oil and S&P. Roast, flipping and adding ½ the garlic and ½ the rosemary halfway, 20 to 25 min., until browned and tender.
Roast the beets
Meanwhile, peel and halve the beets; cut into ½ inch wedges. On a second lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 20 to 23 min., until tender.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; 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 cutting board and let rest for 5 min. before slicing against the grain. Reserve the pan.
Make the sauce
Remove the stem from the mushroom; quarter lengthwise, then halve crosswise. In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the mushroom and remaining rosemary. Sauté, 3 to 4 min., until browned; season with S&P. Add the cream and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until slightly reduced. Off the heat, add 2 tbsp butter (double for 4 portions); stir well.
Make the salad
Meanwhile, thinly slice the celery crosswise. In a large bowl, combine the beets, celery and vinaigrette.
Plate your dish
Divide the potatoes and chicken between your plates. Spoon the sauce over the chicken. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
