Meal Kit

Herbes de Provence Chicken

with brown sugar-glazed carrots and pecans

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Tree Nuts (Pecans), 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 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

Bring some fancy French into your life with this delightful herb sauce, mounted with rich butter, that melds to the chicken like it was born to adorn it. (Which it was!) Brown sugar carrots add a special brand of sweet magic to these proceedings. Or should we say "douce magie?" Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • 16 oz. Carrot
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Shallot
  • Info
    1 oz. Butter
  • ½ oz. Light Brown Sugar
  • Info
    ½ oz. Roasted Pecans
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 6 Chive Sprigs
  • 2 tsp. Meatloaf 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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 steaks, follow same instructions as chicken in Step 1 and Step 3, roasting in hot oven until steaks reach minimum internal temperature, 7-9 minutes.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into 1/2" rounds.

    Coarsely chop pecans, if whole.

    Mince chives.

    Halve butter.

    Peel and mince shallot.

    Pat chicken dry, and season both sides with meatloaf seasoning and a pinch of salt.

  2. 2

    Cook the Carrot

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrot to hot pan and stir occasionally until starting to brown, 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. Reduce heat to medium-low. Cover, and stir occasionally until liquid is mostly evaporated and carrots are tender, 10-15 minutes.

    Uncover, and bring to a simmer. Once simmering, cook until liquid thickens to coat carrots, 2-3 minutes.

    While carrots cook, cook chicken.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.

    Transfer chicken to prepared baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    Reserve pan; no need to wipe clean.

    While chicken roasts, make sauce.

  4. 4

    Make the Sauce

    Return same pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 2-3 minutes.

    Add 1/4 cup water, demi-glace, herbes de Provence, and a pinch of salt and pepper. Bring to a boil.

    Once boiling, stir constantly until thickened slightly, 2-3 minutes.

    Remove from burner and swirl in remaining butter.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, spooning sauce over chicken and garnishing carrots with pecans and chives. Bon appétit!

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