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Seared Chicken & Sage Gravy

with Carrots & Mashed Potato

  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 640 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Chefs, get ready for some serious comfort food. We’re smothering pan-seared chicken in a creamy, milk-based gravy—which gets its warm, woodsy flavor from fresh sage, one of the season’s finest herbs. (A bit more sage, pan-fried to an enticing crispness, makes for a delicious garnish alongside pecans.) Buttery mashed potato and sweet sautéed carrots round out this hearty meal.

fresh
ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Medium dice the potato. Pick the sage leaves off the stems; discard the stems. Finely chop ¾ of the sage leaves, keeping the remaining leaves whole. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch-long pieces. Peel and mince the garlic. Roughly chop the pecans.

Cook & mash the potato:
2 Cook & mash the potato:

Add the potato to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter and ¼ of the milk. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Fry the sage:
3 Fry the sage:

While the potato cooks, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the whole sage leaves in a single, even layer and cook, stirring occasionally, 30 seconds to 1 minute, or until dark green and crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate and immediately season with salt and pepper.

Cook the carrots:
4 Cook the carrots:

While the potato continues to cook, heat the pan of reserved oil on medium-high until hot. Add the carrots and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add half the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl. Rinse and wipe out the pan.

Coat & cook the chicken:
5 Coat & cook the chicken:

While the potato continues to cook, place ¾ of the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 7 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the gravy & plate your dish:
6 Make the gravy & plate your dish:

Add the chopped sage, remaining butter and remaining garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until the butter has melted and the sage is fragrant. Add the remaining flour. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the remaining milk. Cook, stirring frequently, 1 to 2 minutes, or until thickened. Remove from heat; season with salt and pepper to taste. Divide the cooked carrots, mashed potato and cooked chicken between 2 dishes. Top the chicken with the gravy. Garnish with the pecans and fried sage (crumbling before adding). Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Medium dice the potato. Pick the sage leaves off the stems; discard the stems. Finely chop ¾ of the sage leaves, keeping the remaining leaves whole. Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch-long pieces. Peel and mince the garlic. Roughly chop the pecans.

2 Cook & mash the potato:

Add the potato to the pot of boiling water and cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter and ¼ of the milk. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook & mash the potato:
Fry the sage:
3 Fry the sage:

While the potato cooks, in a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Add the whole sage leaves in a single, even layer and cook, stirring occasionally, 30 seconds to 1 minute, or until dark green and crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate and immediately season with salt and pepper.

4 Cook the carrots:

While the potato continues to cook, heat the pan of reserved oil on medium-high until hot. Add the carrots and season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add half the garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl. Rinse and wipe out the pan.

Cook the carrots:
5 Coat & cook the chicken:

While the potato continues to cook, place ¾ of the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 5 to 7 minutes per side, or until golden brown and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

6 Make the gravy & plate your dish:

Add the chopped sage, remaining butter and remaining garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until the butter has melted and the sage is fragrant. Add the remaining flour. Cook, stirring constantly, 30 seconds to 1 minute, or until well combined. Add the remaining milk. Cook, stirring frequently, 1 to 2 minutes, or until thickened. Remove from heat; season with salt and pepper to taste. Divide the cooked carrots, mashed potato and cooked chicken between 2 dishes. Top the chicken with the gravy. Garnish with the pecans and fried sage (crumbling before adding). Enjoy!

Make the gravy & plate your dish: