Chicken Breast with Herb Demi-Glace and Parmesan Asparagus
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
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informed should a switch occur, so please check the ingredient
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You Will Need
Medium Non-Stick Pan
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
Cook the Chicken
Pat chicken dry, and season both sides with a pinch of salt and pepper.
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.
While chicken cooks, cook asparagus.
Cook the Asparagus
Trim woody ends off asparagus.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add asparagus and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 8-10 minutes.
Stir in sofrito sauce and remove from burner. Transfer asparagus to a plate. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook asparagus to medium heat. Add demi-glace, 2 Tbsp. water, and seasoning blend to hot pan.
Bring to a simmer, 60-90 seconds.
Once simmering, remove from burner and swirl in butter.
Finish the Dish
Plate dish as pictured on front of card, topping sauce with chicken and garnishing asparagus with Parmesan. Bon appétit!
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