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.
(Contains Soy, Sulphites, Wheat)
Chicken Broth Concentrate
Cream Sauce Spice Blend
Zesty Garlic Blend
Not included in your delivery
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potato 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 salt, pepper and half the Zesty Garlic Blend. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, 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 (2 tbsp) butter, then onions. Cook, stirring often, until softened, 2-3 min. Add Cream Sauce Spice Blend and remaining Zesty Garlic Blend. Stir until onions are coated, 30 sec. Add 1 cup (2 cups) water, 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 salt and pepper, to taste.
Meanwhile, cut tomato into 1/2-inch pieces. Add remaining balsamic glaze and 1 tbsp (2 tbsp) oil 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 (2 tbs) 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.