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
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
Small Oven-Safe Casserole Dishes
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
Prepare the Ingredients
Trim ends off parsnips and peel. Cut into ¼" rounds.
Cut potatoes into ¼" slices.
Peel shallot and coarsely chop.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Make the Gratin
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes and parsnips to hot pan and stir occasionally until starting to soften, 4-5 minutes.
Stir in cream cheese and ½ cup water and bring to a boil.
Once boiling, remove from burner and stir in half the Gruyere (reserve remaining for topping), and Parmesan.
Transfer potato-parsnip mixture to two ramekins or small prepared casserole dishes. Place casserole dishes on prepared baking sheet to catch any drips. Cover dishes with foil.
Bake in hot oven, 30 minutes.
Carefully remove from oven. Remove foil and top with remaining Gruyere. Bake again until cheese is bubbling and lightly browned, 4-6 minutes.
While gratin bakes, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
Caramelize the Shallot
Return pan used to cook chicken to medium-low heat and add 2 tsp. olive oil. Add shallot to hot pan and stir often until shallot begins to brown, 3-4 minutes.
Add ¼ cup water and stir occasionally until water is evaporated, 4-5 minutes.
Make Sauce and Finish Dish
Add wine to hot pan and cook until liquid is reduced by half, 1-2 minutes.
Stir in demi-glace and bring to a simmer.
Once simmering, remove from burner and swirl in butter.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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