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Chicken Breasts with Creamy Balsamic Mushrooms

Roasted Broccoli & Orzo

Cooking time

35 minutes

Servings

4

Calories

640 /serving

It’s creamy but it’s also tangy, and that’s where you’ll capture their hearts with this sensational supper. No one at the table can resist the sauce, built around sautéed mushrooms that get a boost of balsamic vinegar mitigated with a good dose of cream, demi-glace and spiced butter. It’s just the right fit for those slices of seared chicken breasts. Roasted broccoli and itty bitty orzo pasta bring the family on side.

We will send you:

  • 2 Chicken breasts
  • 3 Garlic cloves
  • 2 Scallions
  • 1 Head of broccoli
  • 225g Mushrooms
  • 250g Orzo
  • 12g Chicken demi-glace
  • 30ml Balsamic vinegar
  • 120ml Heavy cream
  • 25g Grana Padano (contains rennet)
  • 27g European Union blend (enriched wheat flour, onion, salt, paprika, garlic, sugar, thyme, parsley, rosemary, green bell pepper, mustard, cumin, cayenne pepper, sunflower oil, bay leaf)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Large high-sided pan
Strainer
Peeler
Sheet pan
Oil
2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Olive oil
Total Fat
28 g
Saturated Fat
13 g
Sodium
780 mg
Total Carb
63 g
Sugars
7 g
Protein
38 g
Fibre
6 g
Preparation
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Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Thinly slice the mushrooms. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Mince the garlic. Place 2 tbsp butter in a small bowl and leave at room temperature to soften.
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Cook the chicken
In a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain.
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Roast the broccoli
Meanwhile, on a lined sheet pan, toss the broccoli with a drizzle of oil and S&P. Roast, flipping halfway, 12 to 14 min., until tender. Remove from the oven and add ½ the garlic; toss well. Roast, 2 to 3 min., until fragrant.
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Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 10 to 14 min., until just tender. Drain and rinse under running water. Return to the pot and toss with a drizzle of olive oil to prevent sticking. Keep warm.
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Make the sauce & coat the chicken
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the mushrooms, 4 to 6 min., until browned. Add the white bottoms of the scallions and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the vinegar and cook, stirring frequently, 1 to 2 min., until mostly evaporated. Reduce the heat to medium. Add the demi-glace, cream and 1 ½ cups water. To the bowl of softened butter, add the remaining spices; stir well. Add to the pan and cook, stirring frequently, 2 to 3 min., until thickened. Add the chicken and cheese; toss well.
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Finish & serve
To the pot of orzo, add ½ the green tops of the scallions and S&P; stir well. Divide the orzo, broccoli, chicken and sauce between your bowls. Garnish with the remaining green tops of the scallions. Bon appétit!

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