avec pommes de terre, haricots verts et sauce à la crème de poulet
Ingredients: Yellow potato • Chicken breast • Green beans • Red onion • 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) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Poitrines de poulet
2 unit(s)
Pomme de terre à chair jaune
350 g
Haricots verts
170 g
Sel d’ail
2 g
Oignon rouge
1 unit(s)
Concentré de bouillon de poulet
2 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Huile*
1.5 tsp
Butter*
3 tbsp
Poivre*
0.25 tsp
Lait*
0.25 cup
Sel*
0.06 tsp
- Before starting, preheat oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 11-13 min, until tender on one side.
- Meanwhile, peel, then halve onion. Cut into 1-inch pieces, then separate into pieces.
- Pat chicken dry with paper towels, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook in 2 batches for 4 servings, using 1/2 tbsp oil per batch.)
- Pan-fry for 2-3 min per side, until golden. Remove from heat. (NOTE: Chicken will finish cooking in the next step.)
- Once potatoes are tender on one side, flip potatoes. Sprinkle onions over potatoes, then place chicken on top.
- Roast in the middle of the oven for 10-12 min, until veggies are tender and chicken is cooked through.**
- Meanwhile, trim beans.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add green beans and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter. Cook for 1 min, stirring often, until butter coats beans and green beans are tender-crisp. Season with salt and pepper.
- Transfer to a medium bowl.
- Reduce heat of the pan to medium.
- Add 2 tbsp (3 tbsp) butter to the same pan, then swirl for 30 sec, until melted.
- Sprinkle over Cream Sauce Spice Blend. Cook for 30 sec, stirring constantly, until fragrant.
- Whisk in 1/4 cup (1/2 cup) water and broth concentrates. Cook for 1-2 min, stirring often, until slightly thickened.
- Whisk in 1/4 cup (1/2 cup) milk. Cook for 1 min, until warmed through.
- Season with pepper, if you like.
- Thinly slice chicken.
- Divide buttery green beans, roasted potatoes and onions between plates.
- Top with chicken, then spoon over cream of chicken gravy.
630
kcal
Calories
28
g
Fat
13
g
Saturated Fat
49
g
Carbohydrate
9
g
Sugar
7
g
Dietary Fiber
46
g
Protein
175
mg
Cholesterol
1100
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
125
mg
Calcium
3
mg
Iron
