“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.
Antibiotic-Free Boneless Skinless Chicken Breasts
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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