Meal Kit
Chicken with Shallot Herb Sauce
and glazed pecan carrots
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Pecans), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Ryan Pugh
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Carrots
- 1 Shallot
- 1 oz. Roasted Pecan Pieces
- ⅗ oz. Butter
- ½ oz. Brown Sugar
- 2 tsp. Chicken Demi-Glace Concentrate
- 6 Chive Sprigs
- 2 tsp. Savory Seasoning
- 1 tsp. Herbes de Provence
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.
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Nutrition (per serving)
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Calories550
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Carbohydrates31g
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Net Carbs25g
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Fat31g
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Protein39g
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Sodium1190mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Peeler
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
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If using antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Add steaks to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Coarsely chop pecans.Mince chives.Peel and mince shallot.Pat chicken dry. Season both sides with half the savory seasoning (remaining is yours to use as you please!). -
2 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots to hot pan and stir occasionally until slightly browned, 4-6 minutes.Add 1/2 cup water, half the butter (reserve remaining for sauce), brown sugar, 1/4 tsp. salt, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, reduce heat to medium-low. Cover and stir occasionally until carrots are tender and water has almost completely evaporated, 10-15 minutes.Uncover and stir occasionally until carrots are coated, 2-3 minutes.Remove from burner.While carrots cook, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook until browned, 2-3 minutes per side.Remove from burner and transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean.Roast in hot oven until browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Carefully remove from oven.While chicken roasts, continue recipe. -
4 Cook the Sauce
Return pan used to sear chicken to medium heat and add 1 tsp. olive oil.
Add shallots to hot pan and stir occasionally until tender, 2-3 minutes.Add 1/4 cup water, demi-glace, herbes de Provence (to taste), and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, stir constantly until sauce is slightly thickened, 2-3 minutes.Remove from burner. Stir in remaining butter until melted and combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Garnish carrots with pecans and chives. Bon appétit!
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