Chicken with Buttery Mash, Sauteed Veggies and Maple Gravy
cooked by parents and kids- Wheat
- Milk
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
THREE TIPS in SIDEBAR: Step 1: When trimming green beans, you only need remove the stem end. The other end, with its thin little "tail", is cute--and this cuts your prep time by half! Step 3: Drying chicken before pan-searing is a crucial step to golden, juicy meat. When the chicken's surface is dry, it sears much more quickly and easily. Once it's golden, a quick oven-roast keeps the chicken juicy and delicious. Step 4: It's important to stir the dish really well after adding the butter and maple syrup so they both emulsify into a sauce to coat the veggies. Ingredients: Chicken breasts • Yellow potato • Green beans • Carrot • Maple syrup • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Parsley.
Ingredients
2 unit(s)
Chicken Breasts
250 g
Yellow Potato
170 g
Green Beans
1 unit(s)
Carrot
7 g
Parsley
2 unit(s)
Chicken Broth Concentrate
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
2 tbsp
Maple Syrup
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
3.5 tbsp
Butter*
(Contains: Milk)
2 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Young Chef: Snap stems off of green beans.
- Peel, then cut carrot into 1/4-inch half moons.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- Young Chef: To a large pot, add potatoes with 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, to the same pan, add carrots and 1/4 cup (1/2 cup) water. Simmer 4-5 min, stirring occasionally, until carrots begin to soften.
- Add green beans and 2 tbsp (4 tbsp) water. Cook 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and half the maple syrup. Cook 1 min, stirring often, until veggies are glazed and tender. Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Young Chef: In a medium bowl, whisk together broth concentrate and 1/2 cup (1 cup) water.
- Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt.
- Sprinkle in Cream Sauce Spice Blend. Cook for 20 sec, stirring often, until a paste forms.
- Into the pan, whisk broth mixture and remaining maple syrup. Cook for 2-3 min, until sauce thickens and becomes smooth. Remove from heat, then season with salt and pepper.
- Young Chef: To potatoes, add 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk, then mash until creamy. Season with salt and pepper.
- Young Chef: Use a pair of kid's scissors to snip parsley into small pieces.
- Meanwhile, thinly slice chicken.
- Divide mashed potatoes, chicken and veggies between plates.
- Spoon gravy over chicken.
- Young Chef: Sprinkle parsley over top.
