Seared Chicken & Sage Gravy with Carrots & Mashed Potato

Seared Chicken & Sage Gravy

with Carrots & Mashed Potato

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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

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:
Browse Steps
1 of 6