Meal Kit

Chicken Breast with Red Wine Bordelaise

and Parmesan cottage fries with roasted asparagus

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
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

Some nights you don't want fancy. Some nights you don't want new flavors, or textures, or to try to make a stock from cauliflower stems and pepita seeds. You want a succulent chicken breast with a red wine sauce, buttery good and rich. You want a pile of roasted mushrooms and another pile of cheesy potatoes, going down the gullet as comfort food extraordinaire. You want this meal.

In Your Box (serves 2)

  • ½ fl. oz. Red Cooking Wine
  • 2 Garlic Cloves
  • 5 oz. Asparagus
  • Info
    1 oz. Grated Parmesan
  • 12 oz. Yukon Potatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    1 oz. Butter

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 Baking Sheet
  • 1 Microwave-Safe 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

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 1 and 4, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.

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

  1. 1

    Prepare the Ingredients

    Slice potatoes into 1/4" rounds.

    Trim woody ends off asparagus.

    Mince garlic.

    Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  2. 2

    Start the Cottage Fries

    Place half the butter (reserve remaining for sauce) in a large microwave-safe bowl. Microwave until melted, 30-60 seconds.

    Add potatoes, garlic, 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 and spread into a single layer (some overlap is ok). Top with remaining Parmesan and any excess Parmesan from bowl. Reserve bowl; no need to wipe clean.

    Bake in hot oven, 15 minutes.

    While potatoes bake, prepare asparagus.

  3. 3

    Finish Cottage Fries and Bake Asparagus

    In bowl used for potatoes, combine asparagus, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper until asparagus is coated.

    After 15 minutes, carefully remove baking sheet from oven and add asparagus to empty side. Baking sheet will be hot! Use a utensil.

    Spread into a single layer on their side (some overlap is OK). Bake again until vegetables are lightly browned and tender, 10-12 minutes.

    Carefully remove from oven.

    While vegetables bake, cook chicken.

  4. 4

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

  5. 5

    Make Bordelaise 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. Adding alcohol to a hot pan may cause some flames; use caution.

    Once simmering, cook until thickened slightly, 30-60 seconds.

    Remove from burner and stir in remaining butter.

    Plate dish as pictured on front of card, topping chicken with bordelaise. Bon appétit!

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