Carb-Wise: Chicken Breasts with Mushroom Brown Butter
BBQ-Spiced Roasted String Beans
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
Get a little taste of heaven and earth, without the carbs in between. The conduit is a simply divine brown butter sauce. You’ll whip it up with rehydrated dried mushrooms for a profoundly savoury, earthy flavour, set off by a refreshing squeeze of lemon. Drizzle it over juicy slices of seared chicken breasts, set up alongside oven-roasted string beans sprinkled with our sweet and smoky BBQ on Bourbon Street spice mix.
We will send you:
- 2 Chicken breasts
- 400g String beans
- 2 Garlic cloves
- 1 Shallot (or onion)
- 1 Lemon
- 7g Dried mushrooms (porcini or shiitake)
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk, Mustard, Sulphites
You will need:
Large pot
Large pan
Sheet pan
Grater
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Small heatproof bowl
Parchment paper
Strainer
Total Fat
30 g
Saturated Fat
13 g
Sodium
960 mg
Total Carb
23 g
Sugars
8 g
Protein
44 g
Fibre
7 g
Preparation
Roast the string beans
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Remove the stem ends of the string beans. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, 5 to 8 min., until tender. Keep warm.
Mise en place
Meanwhile, transfer 1 cup boiling water (double for 4 portions) to a small heatproof bowl. Add the dried mushrooms and set aside for at least 10 min. to rehydrate. Grate the garlic. Halve, peel and thinly slice the shallot. Juice the lemon.
Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with the remaining spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
Start the mushroom brown butter
Drain the rehydrated mushrooms and roughly chop, reserving 2 tbsp of the liquid (double for 4 portions). In the reserved pan, heat a drizzle of oil on medium. Sauté the shallot, 2 to 3 min., until beginning to brown. Add the rehydrated mushrooms and garlic. Sauté, 30 sec. to 1 min., until fragrant.
Finish the mushroom brown butter
To the pan of mushrooms, add 3 tbsp butter (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until the butter begins to foam and turn a deep golden brown. Add the lemon juice (start with ½), reserved mushroom liquid and S&P. Cook, stirring frequently, 30 sec. to 1 min., until combined.
Plate your dish
Divide the chicken and string beans between your plates. Drizzle the chicken with the mushroom brown butter. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
