Chicken Breast with Red Wine Bordelaise

and Parmesan cottage fries with steakhouse mushrooms

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Expert

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)

  • 12 oz. Yukon Potatoes
  • ½ fl. oz. Red Cooking Wine
  • 6 Chive Sprigs
  • 2 Garlic Cloves
  • Info
    2 tsp. Chicken Demi-Glace
  • 8 oz. Cremini Mushrooms
  • Info
    1 oz. Grated Parmesan
  • Info
    1 oz. Butter
  • 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
    616
  • Carbohydrates
    39g
  • Fat
    29g
  • Protein
    51g
  • Sodium
    1725mg

Recipe Steps

You Will Need

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

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

    Peel and cut potatoes into ¼" slices. Quarter mushrooms. Mince chives. Mince garlic. Pat chicken breasts dry and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Prepare the Potatoes

    Place a medium non-stick pan over medium heat and add half the butter (reserve remaining for sauce). Melt, 30-60 seconds. Transfer butter to a mixing bowl. Wipe pan clean and reserve. Add potatoes, half the Parmesan, and a pinch of salt and pepper to bowl with butter and gently combine. Transfer potatoes to one side of prepared baking sheet in a single layer and top with remaining Parmesan and any Parmesan remaining in bowl. Reserve bowl; no need to wipe clean.

  3. 3

    Roast the Potatoes and Mushrooms

    In bowl used for potatoes, toss mushrooms, minced garlic, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper until coated. Place mushrooms on empty side of baking sheet. Spread mushrooms into a single layer on their side. Roast in hot oven until lightly browned and tender, 15-17 minutes. While potatoes and mushrooms roast, cook chicken.

  4. 4

    Cook the Chicken

    Return pan used to melt butter to 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 from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

  5. 5

    Cook Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add 2 Tbsp. water, red wine, and demi-glace to hot pan. Bring to a simmer. Once simmering, cook, 1 minute. Remove from burner and swirl in remaining butter. Plate dish as pictured on front of card, topping sauce with chicken, and garnishing mushrooms with chives. Bon appétit!

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