Crunchy Pecan Chicken with Asparagus
plus Truffled Mashed Potatoes & Lemon-Dijon Sauce
Crispy chicken and mustard are a perfect pairing. Our fresh take starts with chicken spread with mustard sauce and enveloped in a crunchy, nutty pecan-panko crust. Roast the chicken on a sheet pan alongside asparagus. Serve truffle butter-swirled mashed potatoes on the side, and top the asparagus with quick-pickled shallots just before serving for a bright bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Potatoes
6 ounce
Asparagus
½ ounce
Pecans
(Contains: Tree Nuts)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tablespoon
Truffle Butter
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
4 tablespoon
Crème Fraîche
(Contains: Milk)
4 teaspoon
Dijon Mustard
10 ounce
Chicken Cutlets
1 unit
Shallot
1 unit
Lemon
5 teaspoon
Sherry Vinegar
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim and discard woody bottom ends from asparagus. Finely chop pecans (or crush in their bag with a heavy pan or rolling pin). Quarter lemon. • In a medium bowl, combine chopped pecans, panko, and a drizzle of oil. Set panko mixture aside.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. • Drain potatoes and return to pot with truffle butter and half the cream sauce base (all for 4 servings). Mash potatoes with potato masher or fork until smooth and creamy. Keep covered off heat until ready to serve.
• While potatoes cook, in a small bowl, combine crème fraîche, mustard, 1⁄2 tsp sugar (1 tsp for 4 servings), and a pinch of salt. (You’ll finish the sauce in Step 6.) • In a separate small bowl, reserve 2 TBSP mustard sauce (4 TBSP for 4). (You’ll use it in the next step.)
• Pat chicken* dry with paper towels; season with salt and pepper. Place on one side of a lightly oiled baking sheet (for 4 servings, arrange across entire sheet). • Evenly spread tops of chicken with a thin layer of reserved mustard sauce. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Toss asparagus with a drizzle of oil, salt, and pepper on empty side of sheet (for 4, use a second sheet). • Roast on middle rack until chicken is cooked through and asparagus is tender, 15-20 minutes. (For 4, roast asparagus on top rack and chicken on middle rack, swapping rack positions halfway through.)
• Meanwhile, halve, peel, and thinly slice half the shallot (whole shallot for 4 servings). • In a third small microwave-safe bowl, combine shallot, vinegar, 1⁄2 tsp sugar (1 tsp for 4), and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside, stirring occasionally, until ready to serve.
• To bowl with mustard sauce, add juice from one lemon wedge (two wedges for 4 servings). Stir to combine. Taste and season with salt and pepper if desired.
• Divide mashed potatoes, chicken, and asparagus between plates in separate sections. Top asparagus with pickled shallot (draining first). • Serve with lemon-Dijon sauce and any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
