Protein Upgrade | French Onion-Style ORGANIC Chicken
Green Beans & Garlic Bread
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
Caramelized onions, herbes de Provence and a splash of demi-glace give this dish a certain French je ne sais quoi, without any complicated moves. It takes shape on the plate with generously sauced chicken breasts—certified organic, so they’re better for you and the environment—, thick slabs of herby garlic bread and tender-crisp green beans.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 300g Green beans (or string peas)
- 15ml Minced garlic
- 4g Herbes de Provence
- 12g Chicken demi-glace
- 15ml Tomato paste
- 50g Caramelized onions
- 1 Ciabatta baguettine
Contains: Barley • Milk • Wheat
You will need:
Basting brush
Large pan
Microwave
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
3 or 6 tbsp Butter
Total Fat
31 g
Saturated Fat
13 g
Sodium
1240 mg
Total Carb
68 g
Sugars
9 g
Protein
40 g
Fibre
5 g
Preparation
Start the chicken
- Preheat the oven to 450°F.
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and cook, partially covered, 5 to 7 min. per side, until almost cooked through.
Mise en place
- Meanwhile, remove the stem ends of the green beans.
- Halve the ciabatta lengthwise.
- In a small bowl, microwave 2 tbsp butter (double for 4 portions), in 15 sec. increments, until melted.
- Add ½ the garlic and ½ the herbes de Provence; stir well.
Roast the green beans & make the garlic bread
- On a lined sheet pan, toss the green beans with a drizzle of oil, the remaining herbes de Provence and S&P.
- Brush the cut-sides of the ciabatta with the garlic butter.
- Add to the pan and bake, 5 to 7 min., until crisp-tender and golden brown.
- Transfer the ciabatta to a cutting board and halve crosswise on an angle.
Make the sauce & finish the chicken
- Meanwhile, to the pan of chicken, add the tomato paste and remaining garlic.
- Cook, stirring often, 30 sec. to 1 min., until fragrant and dark red.
- Add the demi-glace, onions and ¼ cup water (double for 4 portions).
- Cook, spooning the sauce over the chicken, 2 to 3 min., until slightly reduced and the chicken* is cooked through.
- Off the heat, add 1 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the green beans, chicken (slice beforehand if desired) and garlic bread between your plates.
- Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
