Chicken and Creamy Chive Sauce
with Roasted Potatoes and Broccoli
Creamy chive sauce envelops tender chicken with delicate onion flavour in this comforting weeknight wonder. Garlicky potato wedges and crisp broccoli are the perfect balance to this decadent dinner.
Ingredients: Russet potato • Chicken tenders • Broccoli • Yellow onion • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Chives.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
310 g
Chicken Breast Tenders
2 unit(s)
Russet Potato
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Chives
1 unit(s)
Yellow Onion
7.5 g
Chicken Stock Powder
(Contains: Soy May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Sulphites, Wheat)
56 mL
Cream
(Contains: Milk)
227 g
Broccoli
Not included in your delivery
¼ tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes, half the chicken stock powder and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil and a quarter of the chicken stock powder per sheet.) Season with pepper, then toss to coat.
- Roast in the middle of the oven for 24-26 min, until golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut broccoli into bite-sized pieces.
- Peel, then cut half the onion into 1/4-inch pieces (use the whole onion for 4 servings).
- Thinly slice chives.
- Pat chicken dry with paper towels.
- To an unlined baking sheet, add chicken and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Arrange chicken in a single layer.
- Bake in the top of the oven for 12-14 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine.
- Cover and cook for 5-6 min, stirring occasionally, until tender.
- Remove the pan from heat. Transfer broccoli to a plate, then cover to keep warm.
- Heat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then onions. Cook for 2-3 min, stirring often, until onions soften.
- Sprinkle Cream Sauce Spice Blend over onions. Cook for 1-2 min, stirring often, until coated.
- Add cream, remaining chicken stock powder and 1/2 cup (1 cup) water. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Remove the pan from heat, then add half the chives. Season with salt and pepper, to taste, then stir to combine.
- Divide chicken, potatoes and broccoli between plates.
- Spoon chive sauce over chicken, then sprinkle remaining chives over top.
