Golden Shallot-Topped Organic Chicken Breast
with Mashed Potatoes, Roasted Veggies and Gravy
This simple but decadent dish is packed with layers of flavour and texture! Tender chicken breasts are smothered in creamy gravy and topped with crunchy, crispy shallots. Roasted carrots and zucchini as well as hearty mashed potatoes round out the plate.
Ingredients: Yellow potato • Chicken breast • Zucchini • Carrots • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gravy spice blend (wheat flour(wheat), dehydrated soy sauce [soy sauce (soybeans, wheat, salt), maltodextrin, salt], onion powder, garlic powder, sugars(corn syrup solids, maltodextrin), yeast extract, silicon-dioxide, canola oil, caramel color) (soy, wheat) • 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) • Garlic powder.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Organic Chicken Breast
20 g
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
350 g
Yellow Potato
1 unit(s)
Chicken Broth Concentrate
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 g
Garlic Powder
(May contain traces of: Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Soy, Wheat, Triticale)
1 unit(s)
Zucchini
1 unit(s)
Carrot
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Pepper*
3 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
3 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then cut carrot into 1/4-inch rounds.
- Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
- To a large pot, add potatoes, 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. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy.
- Season with salt and pepper.
- Meanwhile, to an unlined baking sheet, add carrots, zucchini and 1 tbsp (2 tbsp) oil. Season with half the garlic powder, salt and pepper, then toss to combine.
- Roast veggies in the middle of the oven for 18-20 min, stirring halfway through, until tender-crisp.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining garlic powder.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 2-3 min per side, until golden.
- Remove from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl until melted.
- Heat the pan over medium. Sprinkle in Gravy Spice Blend, then whisk to combine, 30 sec.
- Gradually whisk in broth concentrate and 3/4 cup (1 1/2 cups) water until smooth. Bring to a simmer, whisking occasionally.
- Once simmering, add chicken and any juices from the plate. Cover and cook for 6-8 min, flipping once, until chicken is cooked through.**
- Season with salt and pepper.
- Thinly slice chicken.
- Divide chicken, mashed potatoes and veggies between plates.
- Spoon gravy over top.
- Sprinkle crispy shallots over chicken.
Si vous avez choisi les hauts de cuisse de poulet, les préparer et les cuire de la même façon que la recette vous indique de préparer et de cuire les poitrines de poulet.
