Garlicky Smashed Chicken
with Pan Gravy and Veggie Medley
Tonight's dinner is a brick chicken fake out! Leave the brick in the garage and get ready for juicy, crispy, pan-seared garlic-smashed chicken, complete with savoury pan gravy, mash and roasted tomatoes and peppers!
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
2 unit
Garlic, cloves
1 sprig
Rosemary
460 g
Russet Potato
160 g
Sweet Bell Pepper
56 mL
Cream
(Contains Milk)
1 unit
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
113 g
Baby Tomatoes
50 g
Shallot
1 tbsp
Montreal Spice Blend
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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. While potatoes come to a boil, strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems, then roughly chop. Peel, then roughly chop garlic. Core, then cut pepper into 1-inch slices.
Add tomatoes, peppers and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Pat chicken dry with paper towels. Season with salt and pepper. Sprinkle garlic, rosemary and half the Montreal Steak Spice over chicken. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden, 1-2 min per side. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed!) Transfer chicken to the baking sheet with veggies. Bake in the middle of the oven until veggies are tender and chicken is cooked through, 6-8 min.**
Peel, then thinly slice shallot. Stir together broth concentrate and 1 1/4 cups water (dbl for 4 ppl) in a small bowl. Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until shallots soften, 1-2 min. Sprinkle flour over shallots. Cook, stirring often, until toasted, 1 min. Add broth mixture and remaining Montreal Steak Spice. Cook, stirring often, until pan gravy thickens slightly, 1-2 min.
Drain and return potatoes to the same pot, off heat. Mash cream and 1 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper.
Divide mash, chicken and veggies between plates. Spoon pan gravy over chicken and mash.
