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!
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
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)
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
¼ tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
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.
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, 12-14 min.**
Meanwhile, finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Peel, then thinly slice shallot.
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 with salt and pepper, to taste.(TIP: For a lighter consistency, add more water, 1-2 tbsp at a time, if desired!)
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.
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.
