Chicken Breast, Brassica Greens, and Roasted White Potatoes with Beurre Blanc

If you've never made Beurre Blanc you need to add this menu to your box ASAP. It's a fancy favorite of French restaurants but you can {and by all means should} make it at home! This dish consists of creamy, buttery potatoes in a light Beurre Blanc with a super savory, tender chicken breast and fresh, slightly spicy, garlicy Brassica Greens.

Cook Time: 45 Min

About the Dish

  • Onion


  • Garlic


  • Russet Potatoes

    Russet Potatoes

  • Cooking Oil

    Cooking Oil

  • Red Pepper Flakes

    Red Pepper Flakes

  • White Cooking Wine

    White Cooking Wine

  • Butter


  • Yu Choy

    Yu Choy


Remove chicken breasts, pat dry, and season on all sides with 1/2 teaspoon of PeachDish salt. Set aside at room temperature while you prepare the other ingredients.
Preheat your oven to 425 degrees with one oven rack placed near the heating element.
Wash the broccoli shoots, then chop the stems in 1/2-inch pieces, cut the leaves into 1-2” pieces. Peel then slice the onion and garlic thinly.
Wash the potatoes, and then cut away any blemishes. Cut in half lengthwise, then cut across the halves into 1/2-inch thick slices. Toss in a mixing bowl with 1/2 teaspoon Peachdish salt and 1 tablespoon of olive oil. Spread in an even layer on a heavy baking sheet and place on the rack closest to your ovens heating element. Roast for 10 minutes, then flip each piece of potato and roast for 5 minutes more.
While the potatoes are roasting: Heat a sauté pan over medium heat, coat lightly with oil then add the chicken breasts. Cook chicken for about 5 minutes or until lightly browned, and opaque at least 3/4 of the way up. Turn the pieces and cook 2-3 minutes more, or until fully cooked. Remove chicken breasts, and keep them warm.
Reduce the heat under the sauté pan to medium, add 1 tablespoon olive oil, then onion and garlic. Cook for 1 minute, or until onions just begin to become translucent. Add your desired amount of red pepper flake, then chopped broccoli stems. Cook while stirring for about 2 minutes, then add the broccoli leaves. Continue to cook while stirring until the leaves are fully wilted, about 2 minutes more. Remove the cooked veg from the pan, and keep warm.
Return pan to the heat, and add cooking wine. Once the wine has boiled for about 15 seconds, remove from heat, add any chicken resting juices, and then stir in the butter. Add the cooked potatoes to the pan, and toss to coat.
Serve & enjoy!