Honey Balsamic Chicken Breast with Tomato Parmesan Salad
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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
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
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informed should a switch occur, so please check the ingredient
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You Will Need
Medium Non-Stick Pan
Small 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
Prepare the Ingredients
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan and cover. Cook undisturbed until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side, covering pan while cooking.
Transfer chicken to a plate and rest 3 minutes.
While chicken cooks, cook sauce.
Make the Sauce
Place a small non-stick pan over medium heat. Add 2 Tbsp. water, balsamic vinegar, honey, and demi-glace to hot pan and stir to combine. Bring to a simmer.
Once simmering, cook until liquid is reduced by half, 2-3 minutes.
Remove from burner and swirl in butter and a pinch of salt and pepper.
Make Salad and Finish Dish
In a mixing bowl, toss arugula, tomatoes, and dressing.
Plate dish as pictured on front of card, topping chicken with sauce and garnishing salad with shaved Parmesan and croutons. Bon appétit!
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