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Ready in 25 minutes

Seared Chicken Breasts with Sage Sauce

Brown Butter String Beans, Apple & Walnuts

Cooking time

25 minutes




830 /serving

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.

We will send you:

  • 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)

Contains: Milk, Walnuts

You will need:

Medium pot
2 Large pans
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
13 g
670 mg
Total Carb
90 g
15 g
50 g
7 g
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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.
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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.
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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.
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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.
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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.
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Plate your dish
Divide the rice, brown butter vegetables and chicken between your plates. Spoon the sauce over the chicken. Bon appétit!

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