Meal Kit
Chicken with Marsala Tomato Relish
with cauliflower mash
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
-
Under %{max_calories} caloriesUnder 35g carbs
The kind of buttery wine sauce that adorns this chicken is the kind you'd think you'd only get in a restaurant. We're dedicated to the proposition that restaurants don't have a monopoly on delicious sauce-making: you can, and you will, make this fork-licking proposition in the comfort of your own kitchen. We're here for the high-fives and the "you go girls" when you're done and tasting your work. Or is a delicious meal a reward in itself? You deserve both. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cauliflower Florets
- 1 Roma Tomato
-
-
- 1 oz. Marsala Cooking Wine
- 2 Green Onions
-
-
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) oOAk89Py
-
Calories520
-
Carbohydrates17g
-
Net Carbs13g
-
Fat27g
-
Protein48g
-
Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Colander
- 1 Medium Non-Stick Pan
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 sirloin steaks, follow same instructions as chicken in Step 1 and Step 3, cooking until browned and steaks reach minimum internal temperature, 5-7 minutes per side.
-
If using pork medallions, pat dry and season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, cooking medallions until they reach minimum internal temperature, 3-5 minutes per side.
-
Prepare the Ingredients
Coarsely chop cauliflower florets.
Core tomato and cut into 1/4" dice.Trim and thinly slice green onions, keeping white and green portions separate.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
Make the Cauliflower Mash
Bring cauliflower covered by 4 cups water and 1 tsp. salt to a boil in a medium pot. Cover, and cook until fork-tender, 12-14 minutes.
Drain cauliflower in a colander and return to pot. Add half the butter (reserve remaining for sauce), sour cream, Parmesan, green portions of green onions, and 1/4 tsp. salt. Stir until combined and cauliflower breaks down into small pieces, resembling cooked risotto. Cover and set aside.While cauliflower boils, cook chicken. -
Cook the Chicken
Place a medium non-stick pan over medium heat, and add 2 tsp. 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 chicken to a plate and tent with foil. Keep pan over medium heat. -
Make the Sauce
Add 1 tsp. olive oil, white portions of green onions, and tomatoes to hot pan and cook until starting to soften, 1-2 minutes.
Add wine and demi-glace, and stir constantly until liquid is reduced by half, 60-90 seconds.Remove from burner and swirl in remaining butter. -
Finish the Dish
Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.