French Onion Chicken Breasts
with Smashed Potatoes and Balsamic Side Salad
Cozy and comforting, this satisfying supper will make you want to eat dinner by the fire. Enjoy après-ski vibes without the cost of a lift ticket!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
350 g
Yellow Potato
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
113 g
Onion, sliced
80 g
Tomato
56 g
Baby Spinach
56 mL
Cream
(Contains Milk)
1 unit
Chicken Broth Concentrate
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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.
Meanwhile, pat chicken dry with paper towels. Season with half the garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 1-2 min per side, then transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**
Meanwhile, reheat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 2-3 min. Add Cream Sauce Spice Blend and remaining garlic salt. Stir until onions are coated, 30 sec. Add 1 cup water (dbl for 4 ppl), soy sauce, broth concentrate and half the balsamic glaze. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 3-4 min. Season with pepper, to taste.
Meanwhile, cut tomato into 1/2-inch pieces. Add remaining balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach and tomatoes, then toss to coat.
When potatoes are fork-tender, roughly mash in cream and 1 tbsp butter (dbl for 4 ppl) until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
When chicken is done, transfer to a plate to rest. Stir any chicken juices from the baking sheet into sauce. Thinly slice chicken. Divide chicken, potatoes and salad between plates. Spoon sauce over chicken and potatoes.
