Saucy Chicken Breasts with Sun-Dried Tomatoes
Roasted Potatoes & String Beans
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
The sun-dried tomato is a beautiful thing, capturing the essence of the fruit by concentrating its tangy-sweet flavours. Swirl some deep red slices into a cream-based sauce, with a touch of garlic and buttah, and you’ve got a heavenly coating for tender chicken breasts. Streamline this suppertime stunner with the addition of roasted potatoes and string beans, which come in for a one-two veggie punch.
We will send you:
- 2 Chicken breasts
- 450g Baby potatoes
- 15ml Minced garlic
- 400g String beans
- 15g Sliced sun-dried tomatoes
- 30ml Vegetable demi-glace
- 90ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites
You will need:
Medium pan
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
45 g
Saturated Fat
20 g
Sodium
970 mg
Total Carb
61 g
Sugars
12 g
Protein
49 g
Fibre
11 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Halve the potatoes (quarter if large). Remove the stem ends of the string beans. On a lined sheet pan, toss the potatoes with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 15 to 18 min., until partially cooked. Remove from the oven and add the string beans, a drizzle of oil and S&P; toss well. Roast, 5 to 8 min., until the vegetables are tender.
Cook the chicken
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining spices and S&P. 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
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the tomatoes, demi-glace, cream, ¼ cup water (double for 4 portions) and the remaining spices. Cook, stirring frequently, 2 to 3 min., until slightly reduced; season with S&P. Add 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
Divide the chicken and vegetables between your plates. Spoon the sauce over the chicken. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
