Chicken Meuniere

with parsley-butter sauce and "everything bagel" roasted potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Calories 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)

  • Info
    1 fl. oz. Liquid Egg
  • 1 Shallot
  • 1 Lemon
  • 4 Parsley Sprigs
  • 12 oz. Fingerling Potatoes
  • 1 Tbsp. Everything Bagel Seasoning
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ¾ cup Chicken Breading
  • 2 fl. oz. White Cooking Wine
  • 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
    630
  • Carbohydrates
    72g
  • Fat
    14g
  • Protein
    45g
  • Sodium
    2868mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 3 Mixing Bowls
  • 1 Medium Pan

Before You Cook

  • 1

    Pickle the Shallots

    Peel and halve shallot. Slice thinly, then mince a few slices, resulting in 1 Tbsp. minced shallot. Add sliced shallots to a medium mixing bowl. Halve lemon and squeeze one half into bowl with shallots. Quarter other lemon half. Add ¼ tsp. salt and ¼ tsp. pepper to bowl, toss, and set aside to pickle, 15 minutes. While shallot pickles, prepare ingredients.

  • 2

    Prepare Ingredients and Roast Potatoes

    Stem and mince parsley. Halve fingerling potatoes lengthwise. Toss potatoes with 1 Tbsp. olive oil, ½ tsp. salt and ¼ tsp. pepper on prepared baking sheet. Roast until crisp and golden, 18-20 minutes. Remove from oven and toss with everything bagel seasoning and half the parsley (reserve remaining for sauce).

  • 3

    Bread the Chicken

    Rinse chicken breasts and pat dry. Add liquid egg to another medium mixing bowl and breading to a third mixing bowl. Place chicken into liquid egg, add ¼ tsp. salt and ¼ tsp. pepper, and toss to coat. Transfer chicken breasts to breading bowl and toss to coat completely.

  • 4

    Cook the Chicken

    Line a plate with a paper towel. Place a medium pan over medium heat. Add 3 Tbsp. olive oil to hot pan and let oil heat up. Add chicken breasts to hot oil and sear until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side. Remove to paper-towel lined plate, wipe pan clean, and reserve.

  • 5

    Make the Sauce

    Return pan used to fry chicken to medium heat. Add 2 tsp. olive oil and minced shallots and cook until aromatic, 30 seconds. Add wine and cook until reduced by half, 1-2 minutes. Remove from burner, swirl in butter, and add remaining parsley.

  • 6

    Plate the Dish

    Place potatoes on a plate. Set chicken next to potatoes and place sauce in front of chicken.

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