Chicken With Pepper Jam Pan Sauce
plus Smoky Creamed Lentils & Roasted Carrots
Creamy, smoky, sweet, and savory, this meal elevates juicy pork chops with sweet and savory red pepper jam sauce. You’ll serve the saucy chops alongside tender lentils swirled with smoky red pepper crema and crème fraîche, and earthy roasted carrots. Sprinkle with scallion greens for a crisp, zippy garnish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
2 unit
Scallions
1 unit
Lentils
1 unit
Chicken Stock Concentrate
4 tablespoon
Smoky Red Pepper Crema
(Contains Milk)
1 teaspoon
Chili Powder
10 ounce
Chicken Cutlets
2 tablespoon
Crème Fraîche
(Contains Milk)
1 unit
Red Pepper Jam
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces (if carrots are on the larger side, halve lengthwise first). • Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• While carrots roast, trim and thinly slice scallions, separating whites from greens. Drain and rinse lentils.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites. Cook, stirring, until fragrant, 30 seconds. • Add lentils, stock concentrate, red pepper crema, chili powder, and 2 TBSP water (4 TBSP for 4 servings); stir until combined. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until heated through, 6-8 minutes. TIP: If lentils seem too soupy, increase the heat under the pot and cook until thickened to your liking.
• Meanwhile, pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-4 minutes per side. (If pork begins to brown too quickly, lower heat.) Turn off heat; transfer to a plate. Wipe out pan.
Swap in chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side.
• Stir crème fraîche and 1 TBSP butter (2 TBSP for 4 servings) into pot with lentils. Taste and season with salt and pepper if desired.
• Heat pan used for pork over medium heat; add 1⁄4 cup water, jam, and 1 TBSP butter (1⁄2 cup water and 2 TBSP butter for 4 servings). Cook, stirring, until butter has melted and sauce has thickened, 1-2 minutes.
• Thinly slice pork crosswise. • Divide pork, creamed lentils, and carrots between plates in separate sections. Spoon pepper jam sauce over pork; sprinkle with scallion greens. Serve.
Thinly slice chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
