Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Apple cider isn't just for the fall; it makes a perfectly decadent sauce for this succulent chicken breast, with a wondrous side of zucchini and corn. This meal makes for tasty vittles 24/7, 365 days a year, no matter the season.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 5 oz. Corn Kernels
- 1½ fl. oz. Apple Cider
- ½ fl. oz. Honey
- 2 tsp. Grained Dijon Mustard
- 2 tsp. Savory Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) 9Oz8pMP5
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
If using salmon fillets, pat dry and season flesh side with half the savory seasoning and a pinch of salt and pepper. Follow same instructions as chicken in Step 1, cooking, skin side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.
Cook the Chicken
Pat chicken dry and season both sides with half the savory seasoning (reserve remaining for vegetables) and a pinch of salt and pepper.Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side, covering pan after flipping.Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe.
Prepare the Ingredients
Trim zucchini ends and cut into 1/4" rounds on an angle.Cut butter into quarters.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add zucchini to hot pan and stir occasionally until browned, 4-5 minutes.Add corn, remaining savory seasoning, and 1/4 tsp. salt. Stir occasionally until vegetables are tender, 2-3 minutes.Remove from burner.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat.Add apple cider, honey, mustard, and demi-glace to hot pan and stir until combined. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 30-60 seconds.Remove from burner. Stir in butter, one piece at a time, until melted and smooth.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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