HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrispy Shallot Topped Chicken Breasts
topBanner
Crispy Shallot-Topped Chicken Breasts

Crispy Shallot-Topped Chicken Breasts

with Roasted Veggies and Garlicky Gravy

Custom recipe
Read more

This simple but decadent dish is packed with layers of flavour and texture! Tender chicken breasts are smothered in a creamy gravy and topped with crunchy, crispy shallots. Chicken salt brings an umami hit to roasted carrots and zucchini to round out the plate.

Tags:Family FriendlyQuick Prep
Allergens:Wheat/BléSoy/SojaMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

2 tbsp

Gravy Spice Blend

(ContainsWheat/Blé, Soy/Soja)

460 g

Russet Potato

170 g

Carrot

1 tbsp

Chicken Salt

200 g

Zucchini

1 unit

Chicken Broth Concentrate

28 g

Crispy Shallots

(ContainsWheat/Blé, Sulphites/Sulfite)

1 tsp

Garlic Salt

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Salt*

¼ tsp

Pepper*

3 tbsp

Milk*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories921 kcal
Fat52 g
Saturated Fat20 g
Carbohydrate70 g
Sugar12 g
Dietary Fiber7 g
Protein46 g
Cholesterol157 mg
Sodium2005 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Potato Masher
Peeler
Colander
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Whisk
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium and 3 tsp extra! Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.

2

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut carrot into 1/4-inch rounds.

3

Add carrots, zucchini and 1 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper and chicken salt, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender-crisp, 18-20 min.

4

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with garlic salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to a plate. (NOTE: Chicken with finish cooking in step 5.)

5

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted. Heat the pan over medium. Sprinkle Gravy Spice Blend into the pan, then whisk to combine. Gradually whisk in 3/4 cup water (dbl for 4 ppl) until smooth. Add broth concentrate and 2 tsp garlic puree. Bring to a simmer, whisking occasionally. Once simmering, add chicken and any juices from the plate. Cover and cook, flipping once, until chicken is cooked through, 5-7 min.** Season with salt and pepper, to taste.

6

Thinly slice chicken. Divide chicken, mash and veggies between plates. Spoon gravy over chicken, then sprinkle crispy shallots over top.