Protein Upgrade | ORGANIC Chicken Breasts au Poivre
with Fennel & Toasted Almond Bistro Salad
Cooking time
20 minutes
Servings
2/4
Calories
600 /serving
Bonsoir from your keto bistro. One translation for this classic dish is chicken with pepper. Another translation is scrumptious. Freshly crushed green peppercorns give the sauce its je ne sais quoi. There’s more French elegance in a salad of slivered fennel and crunchy toasted almonds.
We will send you:
- 2 Organic chicken breasts (raised without antibiotics by Canadian farmers)
- 1 Fennel bulb
- 1 Head of lettuce
- 30ml Sherry vinegar
- 30ml Vegetable demi-glace
- 25g Almonds
- 5g Green peppercorns
- 43ml Sour cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • Milk • Mustard • Sulphites
You will need:
Heavy pan
Large pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
42 g
Saturated Fat
13 g
Sodium
730 mg
Total Carb
26 g
Sugars
12 g
Protein
36 g
Fibre
11 g
Preparation
Crush the peppercorns
- Wrap the peppercorns in a dish towel; using a heavy pan, press down and rock until roughly crushed.
Toast the almonds
- Heat a large, dry pan on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a plate and reserve the pan.
Cook the chicken
- Pat the chicken dry; season with ½ the spices and S&P.
- In the reserved 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 before slicing.
Make the salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- Halve and core the fennel bulb lengthwise; thinly slice crosswise.
- In a large bowl, combine ½ the vinegar, 2 tbsp oil (double for 4 portions) and S&P.
- Add the lettuce, fennel and almonds; toss well.
Make the sauce
- In the reserved pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the peppercorns and remaining spices. Toast, stirring often, 1 to 2 min., until fragrant.
- Add the demi-glace, remaining vinegar, ⅓ cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce to a simmer and cook, scraping up any browned bits, 3 to 4 min., until beginning to thicken.
- Add the sour cream; stir well.
Plate your dish
- Divide the salad between your plates.
- Top with the chicken.
- Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
