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Pan-Seared Chicken with Gravy

Blistered String Beans & Garlic-Pea Potato Mash

Cooking time

30 minutes




550 /serving

Treat your family to a Sunday roast any day of the week with this speedy take on the heartwarming classic. Instead of roasting a whole chicken, you’ll pan-sear chicken pieces and top them with a thick, rich gravy made from their own fond—the tasty bits left over from cooking. In a mere half-hour you’ll have time to make two sides, too: crispy-tender string beans and a mash that takes it up a notch with the addition of garlic and peas.

We will send you:

  • 4 Chicken breasts (or 640g chicken fillets)
  • 340g String beans
  • 680g Potatoes
  • 4 Garlic cloves
  • 50g Caramelized onions
  • 30g Vegetable demi-glace
  • 12g Chicken demi-glace
  • 100g Green peas
  • 23.75g Flavours of Amalfi spice blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)

Contains: Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
4 tbsp Butter
Salt & pepper
Total Fat
21 g
Saturated Fat
9 g
900 mg
Total Carbs
46 g
7 g
46 g
7 g
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Make the garlic-pea potato mash
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add the potatoes and 3 garlic cloves to the pot of boiling water; cook, 14 to 16 minutes, until very tender when pierced with a fork. Reserving 1 cup cooking water, drain the potatoes and garlic; return to the pot. Off the heat, add 2 tbsp butter and the peas. Using a fork (or potato masher), mash the mixture, slowly adding the reserved cooking water until you achieve your desired consistency. Season with S&P to taste and set aside in a warm spot.
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Mise en place
While the potatoes boil, trim off and discard the stem ends of the string beans. Mince the remaining garlic clove.
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Blister the string beans
While the potatoes continue to boil, in a large pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, stirring frequently, 2 to 3 minutes, until beginning to soften. Add ⅓ of the minced garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add 2 tbsp water; season with S&P. Sauté, stirring frequently, 2 to 3 minutes, until crisp-tender. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Cook the chicken
In the same pan, heat a generous drizzle of oil on medium. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken breasts* to the pan and cook, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Let the chicken rest for 5 minutes before slicing it against the grain.
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Make the gravy
In the reserved pan of fond, heat a drizzle of oil on medium. Add the remaining minced garlic and cook, stirring constantly, 30 seconds to 1 minute, until fragrant. Add the remaining spice blend and 2 tbsp butter; stir to combine. Add both demi-glaces, the caramelized onions (roughly chop before adding if desired) and 1 cup water. Cook, scraping up any fond from the bottom of the pan, 2 to 3 minutes, until the gravy has thickened. Season with S&P to taste.
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Plate your dish
Divide the finished potato mash and string beans between your plates. Top with the chicken and spoon as much gravy over the chicken as you’d like. Serve any remaining gravy on the side. Bon appétit!

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