Meal Kit
Chicken Breast with Red Wine Bordelaise
and Parmesan cottage fries with steak house mushrooms
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 8 oz. Cremini Mushrooms
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- ½ fl. oz. Red Cooking Wine
- 6 Chive Sprigs
- 2 Garlic Clove
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.
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Nutrition (per serving) Zqw05oOG
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Calories620
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Carbohydrates39g
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Net Carbs36g
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Fat29g
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Protein51g
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Sodium1730mg
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
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Prepare the Ingredients
Cut potatoes into 1/4" slices.
Quarter mushrooms.Mince chives.Mince garlic.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
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, 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 excess Parmesan in bowl.Reserve bowl; no need to wipe clean. -
Roast the Cottage Fries and Mushrooms
In bowl used for potatoes, combine mushrooms, garlic, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Transfer mushrooms to empty side of baking sheet. Spread into a single layer on their side (some overlap is ok). Roast in hot oven until lightly browned and tender, 17-20 minutes.While potatoes and mushrooms roast, cook chicken. -
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. -
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 sauce with chicken and garnishing mushrooms with chives. Bon appétit!
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