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
Buttery hot and sweet, this Dijon-brown sugar-pecan masterpiece of a sauce is super easy to make, and it brings an amazing amount of depth and flavor to the chicken here, augmenting its natural goodness.
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
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 sirloin steaks, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
If using NY strip steak, follow same instructions as chicken in Step 1, cooking until steak reaches minimum internal temperature, 9-11 minutes per side. Rest, 3 minutes. Halve to serve.
Cook the Chicken
Pat chicken breasts dry, and season both sides with garlic salt and a pinch of pepper.
Place a medium non-stick pan over medium heat.
Add 1 tsp. olive oil and chicken breasts to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate. Reserve pan; no need to wipe clean.
While chicken cooks, cook butternut squash.
Cook the Butternut Squash
Peel and halve shallot. Slice halves into thin strips.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add butternut squash and ¼ tsp. salt to hot pan. Cover, and stir often until beginning to get tender, 7-8 minutes.
Stir in shallot and thyme springs. Cover again, and stir often until butternut squash is tender and lightly browned, 5-6 minutes.
Remove from burner.
While shallot and thyme cook, cook sauce.
Make the Sauce
Coarsely chop pecans.
Return pan used to cook chicken to medium heat. Add mirepoix base, Djion, 2 Tbsp. water, and brown sugar to hot pan.
Stir constantly until heated through, 1-2 minutes.
Remove from burner and stir in butter and pecans.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Remove thyme sprigs from butternut squash, if desired. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.