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 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

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)

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

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
    581
  • Carbohydrates
    37g
  • Fat
    26g
  • Protein
    48g
  • Sodium
    1721mg

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 sirloin steaks, follow same instructions as chicken in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.

  • If using NY strip steak, follow same instructions as chicken in Steps 1 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.

  1. 1

    Prepare the Ingredients

    Slice potatoes into ¼" rounds. Trim woody ends off asparagus. Mince garlic. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  2. 2

    Prepare 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 top with remaining Parmesan and any excess Parmesan from bowl. Reserve bowl; no need to wipe clean. Bake in hot oven, 15 minutes.

  3. 3

    Bake the Cottage Fries and Asparagus

    While potatoes bake, in bowl used for potatoes, combine asparagus, 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper until asparagus is coated. After potatoes bake, add asparagus to empty side of baking sheet. Spread into a single layer on their side (some overlap is ok). Bake again until vegetables are lightly browned and tender, 10-12 minutes. 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. Once simmering, cook until thickened slightly, 30-60 seconds. Remove from burner and swirl in remaining butter. Plate dish as pictured on front of card, topping chicken with bordelaise. Bon appétit!

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