Culinary Collection

Chicken Breast and Herbed Gravy

with bacon-braised kale and corn muffins

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

You're supposed to eat healthier, better, cleaner in this year, but your taste buds are mounting some keen resistance. After all, burgers are tasty, and quinoa is… delicious when it comes in Home Chef meals, but otherwise not your cup of tea. This meal has the healthiest of healthy, kale, but flavored with the grandest of breakfast items, bacon. Is it healthier? We're not going to say, but we think as long as you've checked the “kale” box, you can sleep well at night.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 4 oz. Kale
  • Info
    3 oz. Corn Muffin Mix
  • 3 oz. Corn Kernels
  • 1 fl. oz. Honey
  • 1 oz. Crumbled Bacon
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • Info
    ⅓ oz. Butter
  • 6 Chive Sprigs
  • 1 tsp. Cornstarch
Contains: FD&C Yellow No. 5 and FD&C Yellow No. 6
Food intolerance information

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 Medium Pot
  • 3 Mixing Bowls
  • 1 Muffin Tin

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 minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Halve to serve.

  1. 1

    Prepare Ingredients and Make Honey Butter

    Stem kale and coarsely chop.

    Mince chives.

    Combine honey and softened butter in a mixing bowl. Refrigerate until plating.

    In another mixing bowl, combine corn muffin mix, 1/4 cup water, corn, and a pinch of pepper until a thick batter forms. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Bake the Muffins

    Divide batter evenly into four cups of prepared muffin tin. Batter should just reach the top of cups.

    Place on middle rack in hot oven and bake until muffin tops are lightly browned and start to crack, 15-17 minutes.

    While muffins bake, cook chicken.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 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.

    While chicken cooks, cook kale.

  4. 4

    Cook the Kale

    Heat 1 tsp. olive oil in a medium pot over medium heat. Add bacon to hot pot and stir occasionally until lightly crisped, 3-5 minutes.

    Add kale and 1/4 cup water and cook undisturbed until water is steaming, 1-2 minutes.

    Once steaming, cover, and turn heat to low. Stir occasionally until kale is tender, 5-8 minutes.

    Remove from burner. Season with a pinch of pepper.

  5. 5

    Make Sauce and Finish Dish

    In another mixing bowl, combine 1/4 cup water, demi-glace, and cornstarch until cornstarch is dissolved.

    Return pan used to cook chicken to medium heat. Add cornstarch mixture to hot pan and bring to a simmer.

    Once simmering, remove from burner. Stir in chives. If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.

    Plate dish as pictured on front of card, topping chicken with sauce and muffins with honey butter. Bon appétit!

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