Chicken with Beurre Blanc

and dilled parsnips and carrots

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

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

Beurre blanc sounds like a fancy beer or perfume, but it actually means “white butter” in French. This version is soft and creamy perfection, with shallots and white wine bringing balance to the flavors. The sauce works wonders on the already-succulent chicken breast, but feel free to dip the dill-kissed carrots and parsnips in it, too. Forget the fancy, and dine on this deliciousness. Tip: To peel the carrot with less effort, lay it down on your cutting board and peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • 8 oz. Parsnip
  • 8 oz. Carrot
  • 1 Shallot
  • 2 Dill Sprigs
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 oz. White Cooking Wine
  • Info
    1 oz. Sour Cream
  • Info
    1 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
    588
  • Carbohydrates
    32g
  • Fat
    30g
  • Protein
    41g
  • Sodium
    1410mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel, trim, and cut parsnip and carrot at an angle into ½" slices. (If carrot or parsnip is 1" diameter or larger, halve before slicing.) Peel and mince shallot. Mince dill, leaves and stems. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    Roast the Vegetables

    Place parsnip and carrot on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into vegetables. Spread into a single layer and roast in hot oven until tender, 30-34 minutes. After vegetables have roasted 10 minutes, cook chicken.

  • 3

    Cook the Chicken

    Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken breasts to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.

  • 4

    Make the Beurre Blanc

    Return pan used to cook chicken to medium heat. Add 1 tsp. olive oil and 1½ Tbsp. shallot to hot pan. Stir until softened, 30-90 seconds. Add white cooking wine and cook until mostly evaporated, 1-2 minutes. Remove from burner. Stir in sour cream until fully incorporated. Stir in butter and a pinch of salt.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with beurre blanc and garnishing vegetables with dill. Bon appètit!

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