Herbed Chicken & Gravy
with Rosemary Brown Butter Veggies & Roasted Potatoes
We believe pork chops are a canvas. Tonight’s palette for your palate: A savory coating that includes garlic and paprika, and a creamy shallot- and thyme-flecked gravy that’s a work of art in itself—homey and elevated at the same time. Complement those chops with rosemary-brown butter potatoes, parsnips, and carrots, and you’ll have a dinner to Remem-brandt.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Parsnip
6 ounce
Carrots
12 ounce
Potatoes
1 unit
Shallot
¼ ounce
Rosemary
10 ounce
Chicken Cutlets
1 tablespoon
Fry Seasoning
1 teaspoon
Dried Thyme
1 tablespoon
Flour
(Contains Wheat)
2 unit
Chicken Stock Concentrate
2 tablespoon
Cream Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Trim, peel, and cut parsnips on a diagonal into ½-inch-thick pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Slice potatoes into ¼-inch-thick rounds. Halve, peel, and mince half the shallot (all for 4). Strip rosemary leaves from stems; finely chop leaves until you have ½ tsp (1 tsp for 4). TIP: If you have any extra rosemary sprigs, save them for an easy garnish!
• Toss parsnips and carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss potatoes on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. (For 4 servings, divide between 2 sheets; roast parsnips and carrots on top rack and potatoes on middle rack.)
• Pat pork* dry with paper towels and season all over with Fry Seasoning, ½ tsp thyme (¾ tsp for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board to rest. Wipe out pan.
Swap in chicken or beef for pork. Cook chicken until browned and cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.
• In same pan, melt 1 TBSP butter (2 TBSP for 4 servings) over medium heat. Add minced shallot and cook, stirring, until softened and fragrant, 2-3 minutes. Add a drizzle of oil, flour, and a pinch of thyme; cook, stirring, until lightly browned, 2-3 minutes. • Whisk in 1 cup water, stock concentrates, and ¼ tsp salt. (For 4, use 2 cups of water and ½ tsp salt.) Bring to a simmer, whisking constantly, until thickened, 3-5 minutes. • Remove from heat; stir in cream cheese until thoroughly combined. Season with salt and pepper to taste.
Use pan used for chicken or beef here.
• Melt 2 TBSP butter (3 TBSP for 4 servings) in a medium pan over medium-high heat. Cook, stirring frequently, until butter is foamy and flecked with amber brown bits, 1-2 minutes. • Remove from heat and stir in rosemary. Carefully transfer rosemary brown butter to a medium bowl.
• Slice pork crosswise. • Add carrots and parsnips to bowl with rosemary brown butter; toss to coat. • Divide pork, carrots and parsnips, and potatoes between plates. Spoon gravy over pork and serve.
Slice chicken or beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
