All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Fall is a many-textured season, with a slight chill in the air and trees shedding their foliage into a beautiful reddish-orange blanket for the earth. But nothing speaks to the fall spirit like apples, and specifically apple cider, warm or cold. This dinner will impress you with its delightful "fall" flavor, a sauce that combines apple cider with sweet honey and tangy mustard perfectly combining with succulent chicken. Sweet potatoes make for that perfect fall side, filling us up for the cold winter to come. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you cut the remaining sweet potato.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Start the Sweet Potatoes
Slice sweet potato into ½" wedges. Place sweet potato on prepared baked sheet and toss with 1 Tbsp. olive oil and seasoning rub. Massage oil and seasoning into potatoes.
Spread into a single layer on one half of baking sheet and roast in hot oven, 15 minutes.
Remove from oven and gently flip wedges. Sweet potato will finish cooking in a later step.
While potatoes roast, cook chicken.
Cook Chicken and Finish Sweet Potatoes
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan, skin side down, and sear until golden brown, 2-3 minutes per side.
Transfer to empty half of prepared baking sheet, skin side up. Roast until chicken reaches a minimum internal temperature of 165 degrees, 16-18 minutes.
Rest cooked chicken at least 5 minutes. Wipe pan clean and reserve.
While chicken cooks, prepare ingredients.
Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Divide butter into four pieces.
Make the Sauce
When chicken has 5 minutes left to cook, return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add shallot and stir often until softened, 4-5 minutes.
Add apple cider, honey, mustard, demi-glace, and a pinch of salt. Stir to combine, then cook until liquid is reduced by half, 1-2 minutes.
Add butter, one piece at a time, and stir until each piece is combined.
Remove from burner. Add cooked chicken and flip to coat.
Finish the Dish
Plate dish as pictured on front of card, spooning sauce over chicken and garnishing chicken with chives. Bon appétit!
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