Culinary Collection

Chicken Breast and Caramelized Shallot Demi

with spinach and potato 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

This meal is the perfect marriage of comfort and elegance. There's comfort in the creamy, cheesy richness of the gratin, warming and filling in all the best ways. And the elegance is everywhere, from the noble chicken cooked to tender perfection to the magnificent demi sauce with wine, butter, and shallot. Bathe in the luxury of this meal and in its homey delights.

In Your Box (serves 2)

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

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
    738
  • Carbohydrates
    48g
  • Fat
    37g
  • Protein
    59g
  • Sodium
    1652mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Casserole Dish
  • 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

Customize It Instructions

  • If using ribeye, follow same instructions as chicken in Steps 1 and 3, cooking until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.

  1. 1

    Prepare the Ingredients

    Cut potatoes into ¼" slices. Peel shallot and cut into ¼" dice. Combine Parmesan and Gruyere in a mixing bowl. Set aside. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Start the Gratin

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes and a pinch of salt 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 spinach and half the cheese mixture (reserve remaining for topping).

  3. 3

    Finish the Gratin

    Transfer potato mixture to prepared casserole dish. Cover with foil and place on prepared baking sheet to catch any drips. Bake in hot oven, 30 minutes. Carefully remove from oven. Remove foil and top with remaining cheese mixture. Bake again until cheese is bubbling and lightly browned, 4-6 minutes. While gratin bakes, cook chicken.

  4. 4

    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.

  5. 5

    Make Sauce and Finish Dish

    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. 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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