Crunchy Pecan Chicken with Asparagus
plus Truffled Mashed Potatoes & Lemon-Dijon Sauce
- Tree Nuts
- Milk
- Wheat
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.
Ingredients
½ ounce
Pecans
(Contains: Tree Nuts)
16 ounce
Potatoes
6 ounce
Asparagus
4 tablespoon
Crème Fraîche
(Contains: Milk)
2 tablespoon
Black Truffle Butter
(Contains: Milk)
2 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
4 teaspoon
Dijon Mustard
½ unit
Shallot
5 teaspoon
Sherry Vinegar
Not included in your delivery
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
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 ½-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, ½ 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, ½ 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the chicken and lemon-Dijon sauce, calling it delicious. Some found the truffle butter overpowering in the potatoes.
- Suggestions: Consider reducing truffle in potatoes; try adding garlic or roasted shallots for depth. Boost chicken flavor with honey or chili flakes.
- Portions: Some felt portions were small for a premium meal, especially the asparagus. Consider increasing serving sizes.
- Sauce pairing: The lemon-Dijon sauce was a hit with chicken, but some found it didn't complement the truffle potatoes well.
