Butter-Basted Chicken Breasts
with Candied-Bacon Brussels Sprouts & Mashed Potatoes
Your average chicken breast gets amped up with a rich pan sauce and flavorful sides like mashed potatoes and candied bacon Brussels sprouts. The “candied” here refers to brown sugar that’s added to the bacon, then baked to form a gorgeous caramelized layer. The dish is finished with a silky, flavor-packed pan sauce, made from garlic herb butter, our 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.
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
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Place a foil-lined baking sheet on top rack (2 foil-lined sheets, on top and middle racks, for 4 servings); 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.
• 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; mash until smooth. Season with salt and pepper. • Keep covered off heat 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 servings, divide between both prepared 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.
• 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. • In the last 2 minutes of cooking, reduce heat to low and add garlic herb butter. Once melted, spoon over chicken to coat. • 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) until combined. (You’ll use the rest of the sour cream in the next step.) Season with salt and pepper.
• Slice chicken crosswise. Chop bacon into small pieces. • Stir remaining sour cream into mashed 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.
