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20 minutes

Carb-Wise: Creamy Smothered Chicken Breasts

with Caramelized Onions, Leafy Greens & Roasted Beets

Cooking time

20 minutes




560 /serving

Smother knows best! Get these chicken breasts seared and then generously coated—to the point of smothering—in a decadent sauce. It’s the perfect balance of sweet and savoury thanks to our caramelized onions blended with heavy cream, along with a serving of wilted leafy greens for good measure. Once the chicken has simmered to the tender point, you’ll plate it with wedges of roasted beets for a breath of fresh air.

We will send you:

  • 2 Chicken breasts
  • 450g Red beets
  • 120g Baby greens (baby spinach or kale)
  • 50g Caramelized onions
  • 30ml Vegetable demi-glace
  • 60ml Heavy cream
  • 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Milk, Mustard, Sulphites

You will need:

Large pan
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
15 g
830 mg
Total Carb
32 g
19 g
45 g
7 g
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Roast the beets
Preheat the oven to 450°F. Peel and halve the beets; cut into ¼ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 15 to 18 min., until tender.
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Start the chicken
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken and cook, partially covered, 5 to 6 min. per side, until browned and partially cooked. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
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Make the sauce & finish the chicken
In the same pan, combine the demi-glace and 3 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and add the chicken and onions. Cook, partially covered, 1 to 2 min., until the sauce has slightly thickened. Add the spinach, 2 tbsp butter (double for 4 portions), the cream and S&P. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until the chicken* is cooked through and the spinach has wilted.
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Plate your dish
Divide the chicken (slice beforehand if desired) and beets between your plates. Spoon the sauce over the chicken. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.