préparé par les parents et les enfants
THREE TIPS in SIDEBAR: Step 1: When trimming green beans, you only need remove the stem end. The other end, with its thin little "tail", is cute—and this cuts your prep time by half! Step 3: Drying chicken before pan-searing is a crucial step to golden, juicy meat. When the chicken's surface is dry, it sears much more quickly and easily. Once it's golden, a quick oven-roast keeps the chicken juicy and delicious. Step 4: It's important to stir the dish really well after adding the butter and maple syrup so they both emulsify into a sauce to coat the veggies.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Pommes de terre à chair jaune
250 g
Haricots verts
170 g
Carotte
1 unit(s)
Persil
7 g
Concentré de bouillon de poulet
2 unit(s)
Mélange d'épices pour sauce crémeuse
10 g
Sirop d'érable
2 tbsp
Huile
1 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Beurre
3.5 tbsp
Lait
2 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Young Chef: Snap stems off of green beans. Peel, then cut carrot into 1/4-inch half-moons.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- Young Chef: To a large pot, add potatoes with 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, to the same pan, add carrots and 1/4 cup (1/2 cup) water. Simmer for 4-5 min, stirring occasionally, until carrots begin to soften.
- Add green beans and 2 tbsp (4 tbsp) water. Cook for 4-5 min, stirring occasionally, until water evaporates.
- Add 1 tbsp (2 tbsp) butter and half the maple syrup. Cook for 1 min, stirring often, until veggies are glazed and tender. Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Young Chef: In a medium bowl, whisk broth concentrate with 1/2 cup (1 cup) water.
- Heat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan to melt.
- Sprinkle in Cream Sauce Spice Blend. Cook for 20 sec, stirring often, until a paste forms.
- Whisk in broth mixture and remaining maple syrup. Cook for 2-3 min, until sauce thickens and becomes smooth. Remove from heat, then season with salt and pepper.
- Young Chef: To the potatoes, mash in 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk until creamy. Season with salt and pepper.
- Young Chef: Use a pair of kids' scissors to snip parsley.
- Meanwhile, thinly slice chicken.
- Divide mash, chicken and veggies between plates.
- Spoon gravy over chicken.
- Young Chef: Sprinkle parsley over top.
700
kcal
Calories
34
g
Fat
15
g
Saturated Fat
56
g
Carbohydrate
23
g
Sugar
7
g
Dietary Fiber
45
g
Protein
180
mg
Cholesterol
940
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
cuit par les parents et les enfants
cuit par les parents et les enfants
cuit par les parents et les enfants
préparés par les parents et les enfants
cuit par les parents et les enfants
cuit par les parents et les enfants
cuit par les parents et les enfants
préparés par les parents et les enfants