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20 minutes

Pan-Seared Chicken with Balsamic Brown Butter Sauce

Fried Sage & Fresh Salad

Cooking time

20 minutes




640 /serving

When fried in oil as they do in Italy, fresh sage leaves crisp up and take on a subtle, delicate flavour that is lovely sprinkled over meat or vegetables (or even as a snack!). The savoury herb also pairs well with sweet flavours, like the divine balsamic brown butter sauce you’ll spoon over perfectly pan-seared chicken. Tying the dish together, the fried sage provides the final flourish atop the chicken and spiced Brussels sprouts. Serve next to a salad dotted with radishes and dressed in a balsamic vinaigrette.

We will send you:

  • 2 Chicken breasts (or 380g chicken fillets; high-protein serving)
  • 90g Baby lettuce
  • 60g Radishes
  • 15ml Minced garlic
  • 225g Brussels sprouts
  • 1 Bunch of sage
  • 30ml Balsamic vinegar
  • 30g Vegetable demi-glace
  • 13.5g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Large pan
Sheet pan
Slotted spoon
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
40 g
Saturated Fat
12 g
860 mg
Total Carbs
22 g
8 g
50 g
7 g
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Roast the Brussels sprouts
Preheat the oven to 450°F. Halve the Brussels sprouts (or quarter if very large). On a lined sheet pan, toss the Brussels sprouts with ⅓ of the balsamic vinegar and a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 12 to 14 minutes, until golden brown and tender. Remove from the oven and set aside in a warm spot.
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Fry the sage
While the Brussels sprouts roast, pick the sage leaves off the stems, discarding the stems. In a large pan, heat 2 tbsp oil on medium. Add ½ the sage leaves to the pan and fry, 1 to 2 minutes, until crispy. Using a slotted spoon, transfer the fried sage to a plate lined with paper towel. Carefully discard the sage oil; wipe out and reserve the pan.
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Cook the chicken
Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken breasts* and cook, partially covered, 6 to 8 minutes per side (2 to 3 minutes per side for chicken fillets), until cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm spot. Reserve the pan.
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Make the salad
While the chicken cooks, thinly slice the radishes. In a large bowl, combine ⅔ of the remaining balsamic vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the baby lettuce and radishes; toss well.
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Make the sauce
In the reserved pan of fond, melt 2 tbsp butter (double for 4 portions) on medium. Add the garlic and remaining sage (roughly chop before adding). Cook, stirring frequently, 2 to 3 minutes, until the aromatics are fragrant and the butter starts to foam; season with the remaining spice blend and pepper, to taste. Add the demi-glace, remaining balsamic vinegar and 2 tbsp water (double for 4 portions). Cook, scraping any fond from the bottom of the pan, 1 to 2 minutes (2 to 3 minutes for 4 portions), until thickened.
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Plate your dish
Divide the roasted Brussels sprouts and finished chicken between your plates. Spoon the balsamic brown butter sauce over the chicken. Garnish the chicken with the fried sage leaves. Serve the salad on the side. Bon appétit!

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