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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
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.
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
Large Non-Stick Pan
Medium 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 NY strip steak, follow same instructions as chicken in Steps 1 and 3, searing 2-3 minutes per side, then roasting until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes. Rest 3 minutes, then halve to serve.
If using sirloin steaks, follow same instructions as chicken in Steps 1 and 3, searing 2-3 minutes per side, then roasting until steak reaches minimum internal temperature, 10-12 minutes. Rest 3 minutes.
Prepare the Ingredients
Peel, trim, and cut carrot into ½" slices on an angle.
Coarsely chop pecans, if whole.
Peel and mince shallot.
Pat chicken dry, and season both sides with savory seasoning blend and a pinch of salt.
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 ½ cup water, half the butter (reserve remaining for sauce), brown sugar, ¼ 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.
Remove from burner.
While carrots cook, cook chicken.
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. 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.
While chicken roasts, make sauce.
Make the Sauce
Return 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.
Stir in ¼ 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.
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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