Chicken with Marsala Tomato Relish

with cauliflower mash

Prep & Cook Time: 30-40 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

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)

  • Info
    1 oz. Grated Parmesan
  • 1 oz. Marsala Cooking Wine
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 tsp. Chicken Demi-Glace
  • 2 Green Onions
  • 12 oz. Cauliflower Florets
  • 1 Roma Tomato
  • Info
    2 oz. Sour Cream
  • 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
    530
  • Carbohydrates
    17g
  • Fat
    27g
  • Protein
    49g
  • Sodium
    1554mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Coarsely chop cauliflower florets. Core tomato and cut into ¼" dice. Trim and thinly slice green onions, keeping white and green portions separate. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • 2

    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 ¼ tsp. salt. Stir until combined and cauliflower breaks down into small pieces, resembling cooked risotto. Cover and set aside. While cauliflower boils, cook chicken.

  • 3

    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.

  • 4

    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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!

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