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Butter-Basted Chicken

Butter-Basted Chicken

with Candied Bacon Brussels Sprouts & Mashed Potatoes

Gourmet Plus
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Your average chicken dish is amped up here with a rich pan sauce, mashed potatoes, and candied bacon Brussels sprouts. The “candied” here refers to brown sugar that’s sprinkled over the bacon, then baked to form a gorgeous caramelized layer. The dish is finished with a silky sauce made with garlic herb butter, rich demi-glace, and tangy sour cream. Served with velvety mashed potatoes to bring it all together, this decadent meal is one for the books.

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time50 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Brussels Sprouts

2 unit

Scallions

1 unit

Red Onion

12 ounce

Yukon Gold Potatoes

4 ounce

Bacon

2 tablespoon

Brown Sugar

10 ounce

Chicken Cutlets

2 tablespoon

Garlic Herb Butter

(ContainsMilk)

1 unit

Chicken Demi-Glace

(ContainsMilk)

6 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Chili Flakes

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1040 kcal
Fat63 g
Saturated Fat27 g
Carbohydrate64 g
Sugar22 g
Dietary Fiber9 g
Protein47 g
Cholesterol225 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Large Pot
Potato Masher
Strainer
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

• Place a foil-lined baking sheet on top rack (for 4 servings, use 2 foil-lined sheets on top and middle racks); preheat oven to 425 degrees. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise. Halve, peel, and mince onion until you have 3 TBSP.

2

• Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Melt 1 TBSP plain butter in empty pot over medium heat. Add scallion whites; cook until softened, 1 minute. Return potatoes to pot and mash until smooth. Season with salt and pepper. • Keep covered off heat until ready to serve.

3

• Meanwhile, carefully toss Brussels sprouts on one side of prepared baking sheet with a drizzle of oil, salt, and pepper; arrange cut sides down. Add bacon* to empty side; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast Brussels sprouts on top rack and bacon on middle rack.) • Roast on top rack for 10 minutes, then remove from oven. Sprinkle bacon with brown sugar. Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

4

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • During the last 2 minutes of cooking, reduce heat to low and add garlic herb butter. Spoon over chicken until coated. Turn off heat. • Leaving butter in pan, transfer chicken to a cutting board.

5

• Add minced onion to pan with reserved garlic herb butter. Cook over low heat until softened, 1-2 minutes. • Stir in demi-glace, any resting juices from chicken, and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in two packets sour cream (four packets for 4 servings; you’ll use the rest in the next step). Season with salt and pepper.

6

• Slice chicken crosswise. Chop bacon into small pieces. • Stir remaining sour cream into potatoes; add splashes of reserved potato cooking liquid as needed until creamy. • Divide mashed potatoes and Brussels sprouts between plates. Top potatoes with chicken and sauce. Garnish chicken with scallion greens and Brussels sprouts with bacon. Sprinkle with chili flakes to taste.