Chicken Breasts in a Shallot Demi-Glace Sauce
with Bacon Mac ‘n’ Cheese and Roasted Broccoli
This feast features not one, not two, but three powerhouse parts. First, there are the chicken breasts drizzled in a savory pan sauce with silky sweet shallots. Then, you’ve got roasted broccoli, which always delights with its satisfyingly crisp edges. And last but most definitely not least is the mac ‘n’ cheese with bacon—we probably don’t need to tell you that this is about as good as it gets.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
1 unit
Shallot
6 ounce
Cavatappi Pasta
(Contains Wheat)
8 ounce
Broccoli Florets
12 ounce
Chicken Breasts
1 unit
Chicken Demi-Glace
(Contains Milk)
½ tablespoon
Flour
(Contains Wheat)
6.75 ounce
Milk
(Contains Milk)
½ cup
Monterey Jack Cheese
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to upper position; preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Heat a large pan over medium-high heat, then add bacon. Cook until crisp, 12-15 minutes, flipping occasionally. (TIP: Lower heat if it chars.) Transfer to a paper-towel-lined plate.
Pour bacon fat into a small bowl. Wipe out pan. Roughly chop bacon when cool enough to handle. Meanwhile, halve, peel, and thinly slice shallot. Once water boils, add cavatappi to pot. Cook, stirring occasionally, until al dente, 10-12 minutes. Carefully reserve ½ cup cooking water, then drain.
Wash and dry broccoli. Toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender and edges are a little crisp, about 20 minutes. Meanwhile, pat chicken dry with a paper towel and season all over with salt and pepper.
Heat 1 tsp bacon fat in same pan over medium-high heat. Add chicken. Cook until no longer pink, 4-5 minutes per side. Transfer to a plate. Add a drizzle of oil and shallot to same pan over medium-high heat. Cook until softened, 2-3 minutes. Stir in demi-glace, ¼ cup water, and ½ tsp sugar. Bring to a boil, then adjust heat to low. Cook, stirring, until thickened, 1-2 minutes. (TIP: Add a splash of water if very thick.) Remove from heat. Stir in 1 TBSP butter.
Heat 1 TBSP bacon fat in pot used for pasta over medium heat. Add flour and cook, stirring constantly, for 30 seconds. Slowly whisk in milk. Stir in a pinch of salt. Bring to a simmer and let thicken slightly, 1-2 minutes. Remove from heat and add Monterey Jack and cream cheeses, stirring until well combined.
Stir cavatappi and ¾ of the bacon into sauce in pot. Add a splash of reserved cooking water if very thick. Season with plenty of salt and pepper. Divide chicken, broccoli, and mac ’n’ cheese between plates. Spoon pan sauce over chicken. Sprinkle remaining bacon over mac ’n’ cheese.
