Chicken with Mash, Sautéed Veggies and Maple Gravy
cooked by parents and kids- Wheat
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
THREE TIPS in SIDEBAR: Step 1: When trimming green beans, you only need remove the stem end. The other end, with its thin little "tail", is cute—and this cuts your prep time by half! Step 3: Drying chicken before pan-searing is a crucial step to golden, juicy meat. When the chicken's surface is dry, it sears much more quickly and easily. Once it's golden, a quick oven-roast keeps the chicken juicy and delicious. Step 4: It's important to stir the dish really well after adding the butter and maple syrup so they both emulsify into a sauce to coat the veggies.
Ingredients
2 unit(s)
Chicken Breasts
250 g
Yellow Potato
170 g
Green Beans
1 unit(s)
Carrot
7 g
Parsley
2 unit(s)
Chicken Broth Concentrate
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
2 tbsp
Maple Syrup
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
3.5 tbsp
Butter*
(Contains: Milk)
2 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Young Chef: Snap stems off of green beans. Peel, then cut carrot into 1/4-inch half-moons.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- Young Chef: To a large pot, add potatoes with 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, to the same pan, add carrots and 1/4 cup (1/2 cup) water. Simmer for 4-5 min, stirring occasionally, until carrots begin to soften.
- Add green beans and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and half the maple syrup. Cook for 1 min, stirring often, until veggies are glazed and tender. Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Young Chef: In a medium bowl, whisk broth concentrate with 1/2 cup (1 cup) water.
- Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt.
- Sprinkle in Cream Sauce Spice Blend. Cook for 20 sec, stirring often, until a paste forms.
- Whisk in broth mixture and remaining maple syrup. Cook for 2-3 min, until sauce thickens and becomes smooth. Remove from heat, then season with salt and pepper.
- Young Chef: To the potatoes, mash in 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk until creamy. Season with salt and pepper.
- Young Chef: Use a pair of kids' scissors to snip parsley.
- Meanwhile, thinly slice chicken.
- Divide mash, chicken and veggies between plates.
- Spoon gravy over chicken.
- Young Chef: Sprinkle parsley over top.
