Meal Kit

Chicken Breast and White Wine Cherry Sauce

with wild rice and Brussels sprouts

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Tree Nuts (Almonds), Milk, Soy

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 may not think “white wine” and “cherry” is a great combo. As in, “what's this cherry doing in the middle of my Pinot Grigio? I didn't order sangria!” But this is cooking, not drinking, and white wine and cherry make for a delicious combination. The mix of sweet and slight acid matches the tender chicken perfectly. And for buttery notes, put down that glass of chardonnay, and add actual butter. Drinks are lovely, but dinner is better. Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    ½ cup Seasoned Wild Rice Blend
  • 3 oz. Brussels Sprouts
  • 1 oz. White Cooking Wine
  • Info
    1 oz. Goat Cheese
  • 0.7 oz. Sour Cherry Jam
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Sliced Almonds
  • Info
    2 tsp. Chicken Demi-Glace Concentrate

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
    690
  • Carbohydrates
    49g
  • Fat
    34g
  • Protein
    43g
  • Sodium
    1470mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 2 Medium Non-Stick Pans

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 pork chops, follow same instructions as chicken in Step 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  • If using salmon filets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking, skin side up first, until browned and salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using sirloin steaks or filets mignon, follow same instructions as chicken in Step 3, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Start the Brussels Sprouts

    Trim stems off Brussels sprouts and halve lengthwise. Place cut-sides down and slice thinly.

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

    Add Brussels sprouts to hot pan. Stir occasionally until lightly browned and tender, 7-9 minutes.

    Remove from burner.

  2. 2

    Cook Rice and Add Brussels Sprouts

    Bring a medium pot with wild rice and 11/2 cups water to a boil. Lower to a simmer, cover, and cook until tender, 20-24 minutes.

    Remove from burner. Break up rice and stir in Brussels sprouts, 2 tsp. olive oil, and a pinch of salt. Cover and set aside.

    While rice cooks, continue recipe.

  3. 3

    Cook the Chicken

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

    Place another medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Transfer to a plate and tent with foil. Reserve pan; no need to wipe clean.

  4. 4

    Make the White Wine Cherry Sauce

    Return pan used to cook chicken to medium heat. Add white wine, demi-glace, cherry jam, and 2 Tbsp. water to hot pan. Bring to a simmer.

    Once simmering, stir often until thickened, 2-3 minutes.

    Remove from burner and swirl in butter.

  5. 5

    Finish the Dish

    Cut chicken into 1/2" slices, if desired.

    Plate dish as pictured on front of card, topping chicken with white wine cherry sauce, and garnishing rice mixture with almonds and goat cheese (crumbling with your hands, if necessary). Bon appétit!

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