Home Chef

Chicken with Garlic Beurre Blanc Sauce

And Parmesan-Almond Vegetables

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ensure chicken is cooked to an internal temperature of 165°F. Tent chicken with foil after cooking for juiciness. Add water to the sauce as needed for desired consistency. Rest steak or pork 3 minutes if using alternate proteins. Wash all produce and your hands thoroughly before cooking.

Ingredients

0.5 oz Roasted Sliced Almonds
0.5 oz Grated Parmesan Cheese
1 tsp Potato Spice Seasoning
1 tsp Garlic Pepper
3 whole Thyme Sprigs
1 oz Beurre Blanc Butter
8 oz Broccoli Florets
1 whole Shallot
2 tsp Minced Garlic and Parsley
3 oz Brussels Sprouts
12 oz Boneless Skinless Chicken Breasts
0 Olive Oil
0 Salt
0.25 cup Water

Tools

Medium Non-Stick Pan
Large Non-Stick Pan
Plate
Foil

Click anywhere to see instructions →

Home Chef

Chicken with Garlic Beurre Blanc Sauce

And Parmesan-Almond Vegetables

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Ingredients

0.5 oz Roasted Sliced Almonds
0.5 oz Grated Parmesan Cheese
1 tsp Potato Spice Seasoning
1 tsp Garlic Pepper
3 whole Thyme Sprigs
1 oz Beurre Blanc Butter
8 oz Broccoli Florets
1 whole Shallot
2 tsp Minced Garlic and Parsley
3 oz Brussels Sprouts
12 oz Boneless Skinless Chicken Breasts
0 Olive Oil
0 Salt
0.25 cup Water

Tools

Medium Non-Stick Pan Large Non-Stick Pan Plate Foil

Mise en Place

Prepare produce

Break 8 oz. of broccoli florets into bite-sized pieces with your hands. Trim stems off 3 oz. of Brussels sprouts and quarter them. Stem 3 thyme sprigs. Peel and halve 1 shallot, and slice it thinly.

Measure and gather seasonings and other ingredients

Set aside 1 tsp. of potato spice seasoning, 1 tsp. of garlic pepper, and 2 tsp. of minced garlic and parsley (divided as half for vegetables/half for sauce). Measure out 1 oz. of beurre blanc butter, 1/2 oz. of roasted sliced almonds, 1/2 oz. of grated parmesan cheese, and 1/4 cup of water for the vegetables.

Prepare chicken or protein

Pat 12 oz. of boneless skinless chicken breasts (or alternate protein) dry with paper towels. If using steak or fish, do the same and set aside.

Get equipment ready

Set out a large non-stick pan, a medium non-stick pan, and a plate for the cooked chicken. Have olive oil and salt nearby for seasoning during cooking.

Cooking Steps

Prepare the Ingredients

Break 8 oz. of broccoli florets into bite-sized pieces using hands. Trim stems off 3 oz. of Brussels sprouts and quarter. Stem 3 thyme sprigs. Peel and halve 1 shallot, then slice thinly.

Cook the Chicken

Pat 12 oz. of boneless skinless chicken breasts dry. Season both sides with 1 tsp. garlic pepper and 1/4 tsp. salt. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, about 5-7 minutes per side. Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.

Cook the Vegetables

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add Brussels sprouts, broccoli, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-5 minutes. Uncover and add shallots, half of the 2 tsp. minced garlic and parsley (reserve remaining for sauce), 1/2 tsp. salt, and 1 tsp. potato spice seasoning. Stir occasionally until vegetables are tender and slightly browned, 5-7 minutes. Remove from burner.

Make Sauce and Finish Dish

Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add remaining minced garlic and parsley and 1/2 tsp. thyme to hot pan. Stir occasionally until garlic is fragrant, 30-60 seconds. Stir in 1 oz. beurre blanc butter until combined and sauce is slightly thickened, 1-2 minutes. If too thick, add water, 1 tsp. at a time, until desired consistency is reached. Remove from burner. Plate dish, topping chicken with sauce. Garnish vegetables with 1 oz. roasted sliced almonds and 1 oz. grated parmesan cheese.

← Click anywhere to see ingredients