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Crispy Shallot-Topped Chicken Breast
with Roasted Veggies and Gravy
This simple but decadent dish is packed with layers of flavour and texture! Tender chicken breasts are smothered in a creamy gravy and topped with crunchy, crispy shallots. Roasted carrots and zucchini round out the plate.
Ingredients: Yellow potato • Chicken breast • Zucchini • Carrots • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic powder.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
350 g
Yellow Potato
1 unit(s)
Chicken Broth Concentrate
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
1 tsp
Garlic Powder
(May contain Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
1 unit(s)
Zucchini
1 unit(s)
Carrot
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then cut carrot into 1/4-inch rounds.
- Peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy.
- Season with salt and pepper, to taste.
- Meanwhile, add carrots, zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with half the garlic powder, salt and pepper, then toss to combine.
- Roast veggies in the middle of the oven, stirring halfway through, until tender-crisp, 18-20 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season with salt, pepper and half the remaining garlic powder.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 1-2 min per side.
- Remove from heat. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 5.)
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl until melted.
- Heat the pan over medium. Sprinkle in Gravy Spice Blend and remaining garlic powder, then whisk to combine, 30 sec.
- Gradually whisk in broth concentrate and 3/4 cup (1 1/2 cups) water until smooth. Bring to a simmer, whisking occasionally.
- Once simmering, add chicken and any juices from the plate. Cover and cook, flipping once, until chicken is cooked through, 6-8 min.**
- Season with salt and pepper, to taste.
- Thinly slice chicken.
- Divide chicken, mash and veggies between plates.
- Spoon gravy over top.
- Sprinkle crispy shallots over chicken.
If you've opted to get chicken breasts, carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book, then season and cook it in the same way the recipe instructs you to season and cook the chicken thighs.