Chicken Château with Dijon Demi-Glace

Ingredients

• 8 oz Carrots
• 8 oz Brussels Sprouts
• 4 Parsley Sprigs
• 2 Boneless Skinless Chicken Breasts
• 1 ½ tsp. Vegetable Seasoning Blend
• 2 tsp. Chicken Demi-Glace
• ½ oz Dijon Mustard
• ½ oz Honey
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cook Within: To get the best, most beautiful sear on chicken, make sure pan is hot, put the smooth side of chicken breast down first, press gently for a few seconds, and try not to move chicken for first 2-3 Demi-glace is a classic French sauce made by reducing a flavorful brown stock until it is thick and rich.

2. 2

   Prepare the Ingredients: Peel, trim, and cut carrots into ¼” diagonal slices. Trim bottoms off Brussels sprouts and quarter. Halve sprouts smaller than a nickel. Stem and mince parsley. Rinse chicken, pat dry, and season both sides with vegetable seasoning blend.

3. 3

   Transfer chicken to open side of baking sheet.: Return to oven and roast until chicken reaches a minimum internal temperature of 165 degrees and vegetables are lightly browned and tender, 8-10 minutes. Reserve pan; no need to wipe clean. While vegetables and chicken roast, make sauce.

4. 4

   Roast the Vegetables: Place Brussels sprouts, carrots, half the parsley (reserve remaining for garnish), 2 tsp. olive oil, ½ tsp. Spread into a single layer on one side. Roast 8-10 minutes and remove from oven. Vegetables will finish cooking in later step.

5. 5

   Combine chicken demi-glace, mustard (to taste),: honey and ½ cup water in pan used to sear chicken. Bring to a boil over high heat, reduce heat to medi- um-low, and cook until thickened to consistency of a light gravy, 2-4 minutes.

6. 6

   Heat a medium non-stick pan over medium heat.: Add 2 tsp. olive oil and chicken to hot pan and cook until lightly browned, 2-3 minutes per side. Make sure to keep pan temperature at medium, as seasoning burns

7. 7

   Plate the Dish: Spoon sauce onto plate and place chicken over sauce. Arrange vegetables next to chicken and gar- nish with remaining parsley. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half seasons vegetables and remaining garnishes dish. • Watch carefully when cooking chicken and keep heat to medium. High heat will burn pungent brightness to sauce. the recipe before you start–we promise it will be time