Protein Swap | Chicken Breasts Printanière with Caramelized Onion Butter
Mustard-Dressed Blue Potato & Asparagus Salad
Cooking time
25 minutes
Servings
2/4
Calories
780 /serving
Vive le printemps! As summer nears, our palates are opening to fresh breezy flavours. Taking French inspiration, these plates showcase a stunning salad of baby blue potatoes, beets and spears of asparagus, elegantly tucked into a mustard-cider vinaigrette. Juicy seared chicken breasts are sumptuous under a savoury-sweet compound butter.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 225g Red beets
- 450g Blue potatoes
- 2 Scallions
- ½ Bunch of asparagus
- 15ml Apple cider vinegar
- 15ml Whole-grain mustard
- 25g Caramelized onions
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites
You will need:
Peeler
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
2 or 4 tbsp Butter
Large pan
Total Fat
39 g
Saturated Fat
11 g
Sodium
850 mg
Total Carb
62 g
Sugars
14 g
Protein
50 g
Fibre
9 g
Preparation
Roast the potatoes & beets
Preheat the oven to 450°F. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Halve the potatoes (quarter if large). Peel and halve the beets; cut into ½ inch wedges. On a lined sheet pan, toss the potatoes and beets with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, remove the woody ends of the asparagus; cut crosswise into thirds on an angle. Thinly slice the scallions crosswise. To the bowl of softened butter, add the caramelized onions, ½ the scallions and S&P.
Cook the asparagus
In a large pan, heat a drizzle of oil on medium-high. Add the asparagus and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender. Transfer to a large bowl. Reserve the pan.
Cook the chicken
Pat the chicken dry with paper towel; season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, 6 to 8 min. per side, until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
To the bowl of asparagus, add the mustard, vinegar, remaining scallions, 2 tbsp oil (double for 4 portions) and S&P. Add the potatoes and beets.
Plate your dish
Divide the salad and chicken between your plates. Top the chicken with the compound butter. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
