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Butter-Basted Chicken
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Butter-Basted Chicken

Butter-Basted Chicken

with Candied-Bacon Brussels Sprouts & Mashed Potatoes

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.


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

Total Time50 minutes
Prep Time10 minutes


serving amount

8 ounce

Brussels Sprouts

2 unit


1 unit


12 ounce

Yukon Gold Potatoes

4 ounce


2 tablespoon

Brown Sugar

10 ounce

Chicken Cutlets

2 tablespoon

Garlic Herb Butter

(Contains Milk)

1 unit

Chicken Demi-Glace

(Contains Milk)

6 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

1 tablespoon


(Contains Milk)

1 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories1040 kcal
Fat63 g
Saturated Fat27 g
Carbohydrate65 g
Sugar23 g
Dietary Fiber9 g
Protein48 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.


Baking Sheet
Aluminum Foil
Large Pot
Potato Masher
Large Pan
Paper Towel



• Place a foil-lined baking sheet on top rack (for 4 servings, place 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 shallot until you have 3 TBSP.

Make Mashed Potatoes

• 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.

Roast Brussels and Bacon

• Meanwhile, 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. Carefully sprinkle bacon with brown sugar. Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.

Cook Chicken

• 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 stir in garlic herb butter until melted; spoon over chicken until coated. Turn off heat. • Leaving butter in pan, transfer chicken to a cutting board.

Make Sauce

• Add minced shallot 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.

Finish & Serve

• 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 chicken, mashed potatoes, and Brussels sprouts between plates. Top potatoes and chicken with sauce. Garnish chicken with scallion greens and Brussels sprouts with bacon. Sprinkle with chili flakes to taste and serve.