Express

Garlic Demi-Glace Chicken

with Parmesan asparagus

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Keto-Friendly
  • Gluten-Smart

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In Your Box (serves 2)

  • 12 oz. Asparagus
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    ½ oz. Shredded Parmesan Cheese
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    ⅓ oz. Butter
  • 2 Garlic Cloves

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
    470
  • Carbohydrates
    11g
  • Net Carbs
    8g
  • Fat
    29g
  • Protein
    41g
  • Sodium
    1220mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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

  • If using filets mignon or NY strip steak, pat dry. 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.

  1. 1

    Cook the Chicken

    Pat chicken dry and season both sides with a pinch of salt and pepper.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Remove from burner. Transfer chicken to a plate and tent with foil. Set aside.

    While chicken cooks, continue recipe.

  2. 2

    Cook the Asparagus

    Trim woody ends off asparagus.

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add asparagus, 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender and water is evaporated, 8-10 minutes.

    If asparagus are thinner than a pencil, check for doneness sooner.

    Stir in garlic and herb butter until melted.

    Remove from burner. Transfer asparagus to a plate and set aside. Reserve pan; no need to wipe clean.

  3. 3

    Make the Sauce

    Mince garlic.

    Return pan used to cook asparagus to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds.

    Add demi-glace and 2 Tbsp. water. Bring to a simmer.

    Once simmering, remove from burner and stir in plain butter until melted and combined.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce and garnishing asparagus with cheese. Bon appétit!

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