Meal Kit
Chicken Breast with White Wine Cherry Sauce
and wild rice with goat cheese and Brussels sprouts
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Soy
Chef
Ryan Pugh
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. Thie mix of sweet and slight acid 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)
- 13 oz. Boneless Skinless Chicken Breasts
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½ cup Seasoned Wild Rice Blend
- 3 oz. Brussels Sprouts
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1 oz. Goat Cheese
- 1 oz. White Cooking Wine
- 0.7 oz. Sour Cherry Jam
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⅗ oz. Butter
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½ oz. Sliced Almonds
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2 tsp. Chicken Demi-Glace Concentrate
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) N3Dy2QPj
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Calories670
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Carbohydrates49g
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Net Carbs47g
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Fat30g
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Protein46g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 2 Medium Non-Stick Pans
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
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If using NY Strip Steak, follow same instructions as chicken in Steps 2 and 3, cooking until steak reach minimum internal temperature, 9-11 minutes per side. Halve to serve.
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If using ribeye, follow same instructions as chicken in Steps 2 and 3, cooking until ribeye reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
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1 Cook the Rice
Bring a medium pot with wild rice and 11/2 cups water to a boil. Lower to a simmer, cover, and cook until tender, 20-24 minutes.
Remove from burner. Break up rice and stir in Brussels sprouts (prepared in a later step), 2 tsp. olive oil, and a pinch of salt. 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 thinly.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add Brussels sprouts to hot pan. Stir occasionally until lightly browned and tender, 7-9 minutes.[NEW PIC: brussels in pan] -
3 Cook the Chicken
Pat chicken dry, and season both sides with a pinch of salt and pepper.
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 White Wine Cherry 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 swirl in butter. -
5 Finish the Dish
Slice chicken into 1/2" slices, if desired.
Plate dish as pictured on front of card, topping chicken with white wine cherry sauce, and garnishing wild rice-Brussels sprouts with almonds and goat cheese (crumbling with your hands, if necessary). Bon appétit!
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