Protein Swap | Quick Chicken Breasts Au Poivre
with Watermelon Radish Bistro Salad
Cooking time
15 minutes
Servings
2/4
Calories
550 /serving
It’s the perfect time of year for a classic bistro soirée—without leaving the house. This weeknight win focuses on a voluptuous sauce of whole peppercorns and cream, gracing expertly seared chicken breastss. Crisp watermelon radish ensures the salad is pretty in pink.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Watermelon radish
- 1 Head of Boston lettuce
- 50g Diced onions
- 2.5g Peppercorns
- 25g Croutons
- 30ml Vegetable demi-glace
- 45ml Cold-pressed Italian vinaigrette
- 45ml Heavy cream
Contains: Milk • Wheat
You will need:
Medium pan
Oil
Peeler
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
33 g
Saturated Fat
13 g
Sodium
580 mg
Total Carb
20 g
Sugars
7 g
Protein
42 g
Fibre
3 g
Preparation
Cook the steaks
- Pat the steaks dry; season with S&P.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest before slicing.
Make the salad
- Meanwhile, peel and quarter the watermelon radish; thinly slice.
- Separate the lettuce leaves; tear the leaves.
- In a medium bowl, combine the lettuce, watermelon radish, croutons, vinaigrette, and S&P.
Make the sauce
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the onions and peppercorns. Sauté, 2 to 3 min., until fragrant.
- Add the demi-glace, cream and 2 tbsp water (double for 4 portions).
- Cook, stirring often, 1 to 3 min., until slightly thickened.
Plate your dish
- Divide the steaks and salad between your plates.
- Spoon the sauce over the steaks. Bon appétit!
Weeknight wins in 15 minutes
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
