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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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 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.
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.
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!
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