Herbes de Provence Chicken

Ingredients

• Pecans

  Nuts, dry roasted, without salt added

  ½ oz or 14g

• Chives

  Raw

  3 tbsp chopped or 9g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Seasoning Mix, Meatloaf

  Meatloaf, Safeway

  2 tsp or 8g

• Butter

  Salted

  2 ¹³⁄₁₆ pat or 14g

• Carrots

  Raw

  1 large or 72g

• Roasted Chicken Demi-Glace

  Jus De Poulet Lie Gold

  2 tsp or 11g

• Brown sugar

  2 tbsp or 18g

• Chicken breast

  Broilers or fryers, meat only, raw

  13 oz or 369g

• Herb De Provance

  Castella

  1 teaspoon or 100g

Directions

1. Preheat oven to 400 degrees
2. If using any fresh produce, thoroughly rinse and pat dry
3. Prepare a baking sheet with foil and cooking spray
4. Ingredient(s) used more than once: butter
5. Chicken 165 F |
6. If using NY strip steak, follow same instructions as chicken in Steps 1 and 3, searing, 2-3 minutes per side, then roasting until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes. Halve to serve.
7. 1 Prepare the Ingredients Peel, trim, and cut carrot into 1/2" rounds. Coarsely chop pecans, if whole. Mince chives. Halve butter. Peel and mince shallot. Pat chicken dry, and season both sides with meatloaf seasoning blend and a pinch of salt.
8. 2 Cook the Carrot Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrot to hot pan and stir occasionally until starting to brown, 4-6 minutes. Add 1/2 cup water, half the butter (reserve remaining for sauce), half the brown sugar (remaining is yours do with as you please), 1/4 tsp. salt, and a pinch of pepper. Reduce heat to medium-low. Cover, and stir occasionally until liquid is mostly evaporated and carrots are tender, 10-15 minutes. Uncover, and bring to a simmer. Once simmering, cook until liquid thickens to coat carrots, 2-3 minutes. While carrots cook, cook chicken.
9. 3 Cook the Chicken Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. While chicken roasts, make sauce.
10. 4 Make the Sauce Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 2-3 minutes. Add 1/4 cup water, demi-glace, herbes de Provence, and a pinch of salt and pepper. Bring to a boil. Once boiling, stir constantly until thickened slightly, 2-3 minutes. Remove from burner and swirl in remaining butter.
11. 5 Finish the Dish Plate dish as pictured on front of card, spooning sauce over chicken, and garnishing carrots with pecans and chives. Bon appetit!
12. (source: https://www.homechef.com/meals/herbes-de-provence-chicken-9d3404a4-09f3-464a-a079-65627227124a)