Butter-Basted Chicken Breasts
with Candied Bacon Brussels Sprouts & Mashed Potatoes
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Brussels Sprouts
2 unit
Scallions
1 unit
Shallot
12 ounce
Yukon Gold Potatoes
4 ounce
Bacon
2 tablespoon
Brown Sugar
12 ounce
Chicken Breasts
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
Butter
(Contains Milk)
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Place a foil-lined baking sheet on top rack (2 sheets, on top and middle racks, for 4 servings); preheat oven 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 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; drain. Melt 1 TBSP plain butter in empty pot over medium heat. Add scallion whites; cook until softened, 1 minute. Return potatoes to pot; mash until smooth. Season with salt and pepper. Turn off heat; keep covered until ready to serve.
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, divide between 2 sheets; roast Brussels sprouts on top rack and bacon on middle rack.) Roast 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.
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 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.
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 2 packets sour cream (4 packets for 4 servings; you’ll use the rest later). Season with salt and pepper.
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 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.
