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Pan-Seared Chicken Breasts
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Pan-Seared Chicken Breasts

Pan-Seared Chicken Breasts

with Shallot Gravy, Fresh Salad and Buttery Mash

An ideal meal after a long day; this rosemary-seasoned, gravy-smothered chicken dish is perfection. A fresh salad and mashed potatoes top it off for a comfort-food extravaganza! Bon appetit!

Allergens:
Soy
Wheat
Milk
Peanuts

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

690 g

Russet Potato

56 g

Spring Mix

50 g

Shallot

1 sprig

Rosemary

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

2 tbsp

Italian Dressing

(Contains Milk)

1 unit

Chicken Broth Concentrate

28 g

Salad Topping Mix

(Contains Soy, Peanuts)

Not included in your delivery

¼ cup

Milk*

(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Pepper*

¼ tsp

Salt*

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Nutrition Values

Calories923 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber7 g
Protein52 g
Cholesterol175 mg
Sodium880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Peeler
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Large Bowl
Whisk
Measuring Cups
Potato Masher
Colander

Instructions

Cook potatoes
1

Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel, then cut potatoes into 1/2-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.

Cook chicken
2

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels, then season with salt and pepper. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**

Prep
3

Meanwhile, finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Peel, then thinly slice shallot.

Make shallot gravy
4

Reheat the same pan (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted, 30 sec.Add shallots and rosemary. Cook, stirring often, until shallots soften, 2-3 min. Sprinkle Gravy Spice Blend over top, then stir to coat, 30 sec. Whisk in 1 cup water (1 1/2 cups for 4 ppl) and broth concentrate. Bring to a simmer. Once simmering, cook, whisking often, until sauce thickens slightly, 2-3 min. Season to taste with salt and pepper.(TIP: For a lighter consistency, add more water, 1-2 tbsp at a time, if desired!)

Mash potatoes
5

When potatoes are fork-tender, drain and return potatoes to the same pot, off heat. Mash 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes, until smooth. Season with salt and pepper, to taste.

Finish and serve
6

Slice chicken. Add any chicken juices from the baking sheet to the pan with gravy, then whisk to combine. Add Italian dressing, spring mix and half the salad topping mix to a large bowl. Season with salt and pepper, then toss to coat.Divide chicken, mashed potatoes and salad between plates. Drizzle shallot gravy over chicken.Sprinkle remaining salad topping mix over salad.

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