Chicken Breast with White Wine Cherry Sauce

and wild rice with goat cheese and Brussels sprouts

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Soy, Tree Nuts

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

You may not think “white wine” and “cherry” is a great combo. As in, “what's this cherry doing in the middle of my pinot grigio? I didn't order sangria!” But this is cooking, not drinking, and white wine and cherry make for a delicious combination of sweet and slight acid that matches the tender chicken perfectly. And for buttery notes, put down that glass of chardonnay, and add actual butter. Drinks are lovely, but dinner is better. Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.

In Your Box (serves 2)

  • Info
    ½ oz. Sliced Almonds
  • 1 oz. White Cooking Wine
  • Info
    ½ cup Seasoned Wild Rice Blend
  • 3 oz. Brussels Sprouts
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    1 oz. Goat Cheese
  • Info
    ⅗ oz. Butter
  • 1 Sour Cherry Jam

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
    673
  • Carbohydrates
    49g
  • Fat
    29g
  • Protein
    47g
  • Sodium
    1502mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Cook the Rice

    Bring a medium pot with wild rice and 1½ cups water to a boil. Lower to a simmer, cover, and cook until tender, 20-24 minutes. Remove from burner and fluff with a fork. Stir in Brussels sprouts (prepared in next step), a pinch of salt, and 2 tsp. olive oil. Cover and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Trim stems off Brussels sprouts and halve lengthwise. Place cut-sides down and slice Brussels sprouts thinly. Pat chicken dry and season both sides with a pinch of salt and pepper.

  • 3

    Cook the Chicken

    After rice cooks 10 minutes, cook chicken. Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Transfer to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • 4

    Make the Sauce

    Return pan used to cook chicken to medium heat. Add white wine, demi-glace, cherry jam, and 2 Tbsp. water to hot pan. Bring to a simmer. Once simmering, stir often until thickened, 2-3 minutes. Remove from burner and stir in butter until combined.

  • 5

    Finish the Dish

    If desired, slice chicken into ½" slices. Plate dish as pictured on front of card, serving chicken on cherry sauce, and garnishing wild rice-Brussels sprouts mixture with almonds and goat cheese (crumbling with hands, if necessary). Bon appétit!

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