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Seared chicken breastswith sage sauce - Extra large standard

Seared Chicken Breasts with Sage Sauce

Brown Butter String Beans, Apple & Walnuts

830 cals

25 mins

Description

Looking for some sage advice? Let this earthy herb bring a whiff of the outdoors to a festive winter meal. Freshly chopped leaves go into a demi-glace sauce that drapes over seared chicken breasts carved into juicy slices. Still more goes into a delectable side of string beans, sweet morsels of apple and crumbly walnuts, all coated in a foaming brown butter sauce. For a real classic presentation, serve everything alongside spiced white rice.

Contains:

Milk, Walnuts

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Chicken breasts

  • 200g String beans

  • 1 Bunch of sage

  • 1 Apple

  • 25g Chopped walnuts

  • 160g White rice

  • 30ml Vegetable demi-glace

  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Nutrition

Total fat

31g

Saturated Fat

13g

Sodium

670mg

Total carbs

90g

Sugar

15g

Protein

50g

Fibres

7g

Recipe Instructions

Seared Chicken Breasts with Sage Sauce - Step #1 Cook the rice
Step 1: Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions), ⅓ of the spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Seared Chicken Breasts with Sage Sauce - Step #2 Cook the chicken
Step 2: Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with ½ 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, 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.
Seared Chicken Breasts with Sage Sauce - Step #3 Mise en place
Step 3: Mise en place
Meanwhile, remove the stem ends of the string beans. Core and small-dice the apple. Pick the sage leaves off the stems; tear the leaves.
Seared Chicken Breasts with Sage Sauce - Step #4 Make the brown butter vegetables
Step 4: Make the brown butter vegetables
In a second large pan, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium-high. Add the walnuts and cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown. Add the string beans and sauté, 1 to 2 min., until beginning to soften. Add the apple, ⅔ of the sage, 1 tbsp water (double for 4 portions), the remaining spices and S&P. Sauté, 1 to 2 min., until crisp-tender.
Seared Chicken Breasts with Sage Sauce - Step #5 Make the sauce
Step 5: Make the sauce
Heat the reserved pan on medium-high. Add ¼ cup water, 1 tbsp butter (double both for 4 portions), the demi-glace, remaining sage and pepper. Cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until slightly thickened and combined.
Seared Chicken Breasts with Sage Sauce - Step #6 Plate your dish
Step 6: Plate your dish
Divide the rice, brown butter vegetables and chicken between your plates. Spoon the sauce over the chicken. Bon appétit!