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. 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)

  • 0.7 oz. Sour Cherry Jam
  • Info
    1 oz. Goat Cheese
  • Info
    2 tsp. Chicken Demi-Glace
  • 13 oz. Boneless Skinless Chicken Breasts
  • 3 oz. Brussels Sprouts
  • Info
    ½ cup Seasoned Wild Rice Blend
  • 1 oz. White Cooking Wine
  • Info
    ½ oz. Sliced Almonds
  • Info
    ⅗ 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
    671
  • Carbohydrates
    49g
  • Fat
    30g
  • Protein
    46g
  • Sodium
    1506mg

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

  • 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.

  • 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.

  1. 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. 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. 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. 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. 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. 5

    Finish the Dish

    Slice chicken into ½" 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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