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
“Everything bagel” seasoning is having its moment in the sun, and we're happy to say we've been on that train for quite awhile. Combine that and cauliflower? You've got a meal hipper than flossing. (That's the dance, not the act of dental hygiene.) Not to mention the chicken with shallot wine sauce, which has a certain timeless cool, like Miles Davis or off-center berets. (The flossing kids have never heard of Miles Davis, have they?) If cool doesn't appeal to you, we've got one more trick up our sleeve: this meal is darn delicious. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
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
Prepare the Ingredients
Cut cauliflower florets into 1” pieces.
Peel and mince shallot.
Pat chicken breasts dry, and season both sides with ¼ tsp salt and a pinch of pepper.
Roast the Cauliflower
Place cauliflower on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt. Massage oil into cauliflower.
Spread into a single layer and roast in hot oven until tender, 16-20 minutes.
While cauliflower roasts, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir constantly until soft, 30-60 seconds.
Add sherry and cook undisturbed until almost evaporated, 15-30 seconds.
Stir in demi-glace and remove from burner. Swirl in half the butter (reserve remaining for cauliflower).
Brown Butter and Finish Dish
Place a small pan over medium heat. Add remaining butter and stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 2-3 minutes.
Stir in panko and everything bagel seasoning until combined. Toast undisturbed, 15 seconds.
Remove from burner. Transfer brown-butter panko mixture to mixing bowl and add roasted cauliflower. Toss to coat.
Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
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