Chicken Breasts with Mustard Pan Sauce
Green Bean Amandine & Garlic-Buttered Rice
Cooking time
20 minutes
Servings
2/4
Calories
930 /serving
A tangy whole-grain mustard sauce, a handful of green beans and a crackling array of almonds… These factors all go a long way towards evoking French tradition. You’ll pan-sear the chicken breasts until they are tender, and then swirl up the sauce in the pan fond with garlic and vinegar to deepen the levels of flavour. Drape it gently over the meat, served with rice and green bean amandine for that green crunch.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 400g Green beans
- 50g Sliced red onions
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 25g Almonds
- 160g White rice
- 12g Chicken demi-glace
- 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Almonds, Milk, Mustard, Sulphites
You will need:
Medium pot
Medium pan
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
42 g
Saturated Fat
14 g
Sodium
1150 mg
Total Carb
89 g
Sugars
9 g
Protein
54 g
Fibre
9 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add 1 tbsp butter (double for 4 portions). Fluff the rice.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ the remaining spices and S&P. In a medium pan, heat a drizzle of oil on medium-high. Add the chicken* and 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.
Make the green bean amandine
Meanwhile, remove the stem ends of the green beans. On a lined sheet pan, toss the green beans and onions with ½ the vinegar, a drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 8 to 10 min., until tender. In the final 2 min., add the almonds (roughly chop if whole).
Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the remaining vinegar and sauté, 30 sec. to 1 min., until evaporated. Add the mustard, demi-glace and ⅓ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until thickened. Add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the rice between your plates. Top with the chicken (slice beforehand if desired) and green bean amandine. Spoon the sauce over the chicken. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
