Nick’s Pick | Chicken Breasts & Caramelized Onion Pan Sauce
Emmental-Topped Roasted Brussels Sprouts & Potatoes
Cooking time
20 minutes
Servings
2/4
Calories
640 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Put the ease in please, with a meal that’s short on effort and long on luxury. A little Emmental cheese melted atop baby potatoes and Brussels sprouts adds some Euro flair as they roast to golden in the oven. Dig into juicy slices of seared chicken breasts, coated in a creamy sauce that makes good use of whole-grain mustard, apple cider vinegar and caramelized onions, for a shortcut to heaven.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 300g Brussels sprouts
- 30ml Apple cider vinegar
- 15ml Whole-grain mustard
- 25g Caramelized onions
- 30ml Heavy cream
- 50g Grated Emmental
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
24 g
Saturated Fat
13 g
Sodium
880 mg
Total Carb
57 g
Sugars
8 g
Protein
56 g
Fibre
12 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large).
Roast the vegetables
On a lined sheet pan, toss the potatoes with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 8 to 10 min., until partially cooked. Remove from the oven and add the Brussels sprouts, a drizzle of oil and S&P; toss well. Roast, 11 to 13 min., until the vegetables are browned and tender. Remove from the oven and sprinkle with the cheese. Roast, 2 to 3 min., until melted.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with 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. Let rest for 5 min. before slicing against the grain.
Make the sauce
Heat the reserved pan on medium. Add the onions, cream, mustard (start with ½), vinegar (start with ½) and ⅓ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 2 to 3 min., until slightly thickened; season with S&P. Add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the chicken and vegetables between your plates. Drizzle with the sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
