Chicken with White Wine Demi-Glace

with roasted shallot and butternut squash

Prep & Cook Time: 25-35 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

In Your Box (serves 2)

  • 1 Red Onion
  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 2 Boneless Skinless Chicken Breasts
  • 8 oz. Butternut Squash, Cubed
  • 6 fl. oz. White Cooking Wine
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    1 oz. Butter
  • ½ oz. Dried Cranberries

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
    585
  • Carbohydrates
    26g
  • Fat
    29g
  • Protein
    40g
  • Sodium
    1685mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ½" dice. Mince garlic. Stem and mince parsley. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • 2

    Start the Vegetables

    On one half of prepared baking sheet, toss butternut, onion, garlic, half of parsley (reserve remaining for garnish), 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Roast 15 minutes. Vegetables will finish cooking in a later step. While vegetables roast, sear chicken.

  • 3

    Sear the Chicken

    Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 2-4 minutes. Transfer chicken, seared side up, to other half of baking sheet. Reserve pan; no need to wipe clean.

  • 4

    Finish Chicken and Make Sauce

    Roast until vegetables are browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes. While chicken roasts, return pan used to sear chicken to medium-high heat and add white wine and demi-glace. Don't be afraid of a little steam - reducing requires heat! Cook until reduced by half, 5 minutes. Remove from burner, and whisk in butter.

  • 5

    Finish the Dish

    Place a bed of vegetables on plate and garnish with cranberries. Lay chicken breast next to vegetables, and sauce generously with white wine reduction. Sprinkle remaining parsley on chicken.

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