Chicken Meuniere

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

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Calories Conscious
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. Home Chef "Everything Bagel" Seasoning
  • 2 Boneless Skinless Chicken Breasts
  • Info
    ¾ cup Chicken Breading
  • 2 fl. oz. White Cooking Wine
  • Info
    ⅗ oz. Butter
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Pickle the Shallots

    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.

  • Step 2 - Prepare Ingredients and Roast Potatoes

    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).

  • Step 3 - Bread the Chicken

    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.

  • Step 4 - Cook the Chicken

    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.

  • Step 5 - Make the Sauce

    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.

  • Step 6 - Plate the Dish

    Plate the Dish

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