Chicken in Red Wine Demi-Glace Sauce

with thyme butternut squash

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb 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

In Your Box (serves 2)

  • 12 oz. Cubed Butternut Squash
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 tsp. Grainy Mustard
  • Info
    2 tsp. Chicken Demi-Glace
  • 3 Thyme Sprigs
  • Info
    1 oz. Butter
  • 1 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • 1

    Prepare Ingredients

    Chop thyme pat chicken dry and season with ¼ tsp salt quarter butter

  • 2

    Roast squash

    Toss in 2 tsp oil, Prepared sheet pan 450 oven 15 minutes

  • 3

    Cook chicken

    medium non-stick, 1 tsp oil, medium high heat cook chicken both sides 5-7 minutes remove from pan

  • 4

    finish squash

    large non-stick ¾ of quartered butter, brown butter, remove from heat add squash and thyme, stir to combine

  • 5

    make sauce

    same chx pan medium heat add wine, reduce 30 seconds add demi, stir to combine remove from heat, stir in butter

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