Poitrines de poulet poêlées
avec sauce à l'échalote, salade fraîche et purée onctueuse
Un repas parfait après une longue journée. Ce plat de poulet au romarin nappé de sauce est exquis! Une salade fraîche et une purée de pommes de terre complètent ce repas qui vous réchauffera le cœur. Bon appétit!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
690 g
Pomme de terre Russet
56 g
Mélange printanier
50 g
Échalote
1 brin(s)
Romarin
2 cs
Mélange d'épices pour sauce
(Contient Soya, Blé)
2 cs
Vinaigrette italienne
(Contient Lait)
1 pièce(s)
Concentré de bouillon de poulet
28 g
Garniture de salade
(Contient Soya)
Pas inclus dans votre livraison
¼ tasse(s)
Lait*
(Contient Lait)
3 cs
Beurre non salé*
(Contient Lait)
1.5 cs
Huile*
0.13 cc
Poivre*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
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 to taste with salt and pepper.(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.
If you've opted to get chicken breasts, prepare and sear them in the same way the recipe instructs you to prepare and sear the pork chops, then increase the roast time to 12-14 min.**