Culinary Collection

Chicken Breast and Caramelized Onion Demi

with parsnip and potato gruyere gratin

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • Info
    1 oz. Grated Parmesan
  • 12 oz. Red Potatoes
  • 1 Shallot
  • Info
    ⅓ oz. Butter
  • 1 oz. White Cooking Wine
  • Info
    2 oz. Light Cream Cheese
  • 4 oz. Parsnips
  • Info
    2 oz. Shredded Grand Cru (Gruyere) Cheese
  • 13 oz. Boneless Skinless Chicken Breasts

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)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 2 Small Oven-Safe Casserole Dishes
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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