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Butter-Basted Chicken Breasts
Butter-Basted Chicken Breasts

Butter-Basted Chicken Breasts

with Candied Bacon Brussels Sprouts and Mashed Sweet Potatoes

Gourmet
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Your average chicken breast is amped up with a rich pan sauce and flavorful sides like sweet potatoes and candied bacon brussels sprouts. The “candied” here refers to brown sugar that is added to the brussels and bacon and then baked in the oven to form a gorgeous caramelized layer. The dish is finished with a silky, flavor-packed pan sauce, made from garlic butter, our rich demi-glace and tangy sour cream. Served with velvety sweet potatoes to bring it all together, this decadent meal is one for the books.

Tags:Egg freeNut freeSpicy
Allergens:Milk
Preparation Time50 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

8 ounce

Brussels Sprouts

2 unit

Scallions

1 unit

Shallot

2 unit

Sweet Potato

4 ounce

Bacon

2 tablespoon

Brown Sugar

12 ounce

Chicken Breasts

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

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat42 g
Saturated Fat20 g
Carbohydrate73 g
Sugar28 g
Dietary Fiber11 g
Protein57 g
Cholesterol235 mg
Sodium770 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
Utensils
Baking Sheet
Large Pot
Potato Masher
Strainer
Large Pan
Plate
InstructionsPDF
Instructions
1

Place a baking sheet lined with foil or parchment paper inside your oven; preheat to 425 degrees. Wash and dry all produce. Trim and halve Brussels sprouts. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and mince shallot until you have 3 TBSP. Dice sweet potatoes into ½-inch cubes.

2

Place sweet potatoes in a large pot with enough water to cover by 2 inches. Boil until tender, about 15 minutes. Drain. Heat 1 TBSP regular butter in same pot. Add scallion whites, salt, and pepper. Cook for 1 minute, then add sweet potatoes and mash until smooth. Keep covered until ready to serve.

3

Meanwhile, toss Brussels sprouts with a drizzle of oil, salt, and pepper on one half of preheated sheet; arrange bacon on other side. Sprinkle sprouts and bacon with salt, pepper, and half the brown sugar. Roast until browned and crispy, 20-25 minutes.

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, 5-8 minutes per side. During 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 plate.

5

Add minced shallot to pan with reserved garlic herb butter. Cook on low until softened, 1-2 minutes. Stir in demi-glace and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in 2 packets sour cream and any chicken resting juices. Season with salt and pepper.

6

Slice chicken crosswise. Crumble or chop bacon into small pieces. Stir remaining brown sugar and remaining sour cream into mashed sweet potatoes. Divide Brussels sprouts and sweet potatoes between plates. Top potatoes with chicken and sauce. Garnish chicken with scallion greens. Garnish Brussels sprouts with bacon. Sprinkle with chili flakes (to taste).