Pan-Seared Chicken Breasts
with Crushed Potatoes & Vichy-Style Roasted Carrots
Cooking time
30 minutes
Servings
2/4
Calories
650 /serving
Vegetables get the VIP treatment in this classic chicken dinner. To give carrots an extra-special spin, you’ll roast them to tenderness and then create a butter gloss with carrot juice and apple cider vinegar—inspired by the French-style Vichy glaze. (Pop some peas in there, while you’re at it.) The potatoes get gently crushed—with butter, because when in France—for a rustic consistency. Golden-seared chicken breasts fall into place on these pretty plates, with a sprinkling of fresh green chives.
We will send you:
- 2 Chicken breasts
- 300g Carrots (orange or multicoloured)
- 450g Baby potatoes
- 1 Bunch of chives (or garlic chives)
- 100g Green peas
- 15ml Apple cider vinegar
- 60ml Carrot juice
- 13.5g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
27 g
Saturated Fat
13 g
Sodium
980 mg
Total Carb
61 g
Sugars
13 g
Protein
47 g
Fibre
12 g
Preparation
Roast the carrots
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the carrots lengthwise. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 20 to 25 min., until tender.
Make the crushed potatoes
Meanwhile, halve the potatoes (quarter if large). Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Drain and return to the pot. Add 1 tbsp butter (double for 4 portions) and stir, breaking up the potatoes slightly, until combined; season well with S&P. Cover and keep warm.
Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the remaining 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.
Make the glaze & coat the carrots
In the reserved pan, add the carrot juice, vinegar and 2 tbsp butter (double for 4 portions); bring to a boil. Reduce the heat to simmer and add the carrots and peas. Cook, stirring occasionally, 2 to 3 min., until slightly reduced and glazed; season with the remaining spices and S&P.
Finish & serve
Thinly slice the chives. Divide the crushed potatoes and carrots between your plates. Top with the chicken, peas and glaze. Garnish with the chives. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
