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 gooey, oniony rich flavors of French onion soup deserve more than an appetizer; they deserve to settle on top of a gorgeous, succulent chicken breast and offer delightful flavor in every bite. And the mustard-y peas and carrots on the side? … ... Can we come over for dinner?
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
Large 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 pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Season all over with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, cooking until medallions reach a minimum internal temperature, 3-5 minutes per side.
Start the Chicken
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
While chicken cooks, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add carrots and 2 Tbsp. water to hot pan. Cover, and stir occasionally until carrots soften, 5-7 minutes.
Add peas and garlic salt. Stir occasionally until peas are heated through, 3-4 minutes.
Stir in butter, Dijon, and lemon juice until butter is melted. Remove from burner.
Finish the Chicken
Halve cheese on an angle into triangles.
Once chicken is fully cooked, top with caramelized onion jam, crispy onions, and cheese triangle, Cover, and cook until cheese is melted, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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