Lemony Chicken Breasts & Brussels Sprout Amandine
with Buttery Mashed Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
When life hands you lemons… grab some chicken! Juice up the sauce with freshly squeezed lemon, and things will be looking bright indeed. It coats pan-seared chicken breasts, served in warm and tender slices on the plate. Follow up the meat with some suitable cold-weather veggie sides. Mashed potatoes are a must-have, as are these roasted Brussels sprouts, which go for gold with a buttery finish complete with crunchy almonds.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Potatoes
- 300g Brussels sprouts
- 1 Lemon
- 25g Almonds
- 30ml Vegetable demi-glace
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Almonds, Milk
You will need:
Medium pot
Large pan
Strainer
Peeler
Sheet pan
Oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
40 g
Saturated Fat
17 g
Sodium
1160 mg
Total Carb
60 g
Sugars
7 g
Protein
51 g
Fibre
12 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Make the Brussels sprout amandine
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Medium-dice 2 tbsp butter (double for 4 portions) and scatter evenly over top. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. In the final 4 min., add the almonds (roughly chop if whole).
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with S&P. In a large 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. Let rest for 5 min. before slicing against the grain.
Make the sauce
Juice the lemon. Heat the reserved pan on medium-high. Add the demi-glace, ⅓ of the lemon juice, the remaining spices and ¼ cup water (double for 4 portions). Cook, stirring occasionally, scraping up any browned bits, 2 to 3 min., until reduced. Add 1 tbsp butter (double for 4 portions) and S&P; stir well.
Finish & serve
To the pan of Brussels sprouts and almonds, add the remaining lemon juice; toss well. Divide the mash, chicken and Brussels sprout amandine between your plates. Spoon the sauce over the chicken. Bon appétit!
Refer a friend through GoodFriends
Send FREE meals to friends and family through our GoodFriends Referral Program! They'll get a week's worth of free dinners, plus $20 OFF each of their second and third orders. And you'll earn a $10 credit for every person who signs up and places a first order. We call that making dinner a winner for everyone!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
