Balsamic Rosemary Chicken
with Garlic Toast & Broccoli
- Milk
- Soy
- Wheat
We believe pork chops are a canvas. Tonightās palette for your palate: A saucy coating that includes fresh rosemary, tangy balsamic vinegar, and creamy garlic herb butterābecause why choose one when you could have them all? Complement those chops with a side of garlic herb toast and roasted broccoli, and you have yourself a dinner to Remem-brandt.
Ingredients
5 teaspoon
Balsamic Vinegar
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
0.03 ounce
Rosemary
12 ounce
Chicken Cutlets
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper.
Roast on top rack until browned and tender, 15-20 minutes.
Meanwhile, strip rosemary leaves from stems; finely chop leaves until you have 1 tsp (2 tsp for 4 servings).
Pat pork* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer pork to a cutting board. Wipe out pan.
Swap in chicken* for pork; cook until browned and cooked through, 3-5 minutes per side.
Heat a drizzle of oil in same pan over medium-high heat. Add chopped rosemary; cook, stirring, until fragrant, 30 seconds.
Stir in stock concentrate, vinegar, Ā¼ cup water (ā cup for 4 servings), and 2 tsp sugar (4 tsp for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season generously with pepper.
Turn off heat. Stir in half the garlic herb butter until melted (youāll use the rest in the next step).
Halve baguette lengthwise and toast; spread cut sides with remaining garlic herb butter. Season with salt and pepper. Halve on a diagonal.
Thinly slice pork crosswise.
Divide pork, garlic bread, and broccoli between plates. Top pork with balsamic rosemary pan sauce and serve.
Thinly slice chicken crosswise.
