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
Antibiotic-Free Boneless Skinless Chicken Breasts
Chicken Demi-Glace Concentrate
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
Prepare the Ingredients
Trim woody ends off asparagus.
In a mixing bowl, combine balsamic vinegar, sugar, demi-glace, fig preserves, and ¼ cup water. Stir until sugar dissolves. Set aside.
Halve pear lengthwise, core, and cut into 1/8" slices.
Pat chicken dry, and season all over 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 breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil.
Reserve pan; no need to wipe clean.
While chicken cooks, cook asparagus.
Cook the Asparagus
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add asparagus and a pinch of salt hot pan. Cook undisturbed until browned, 1-2 minutes.
Add 2 Tbsp. water, cover, and cook asparagus until tender, 5-6 minutes.
Uncover and cook until water evaporates, 30-60 seconds.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add balsamic-fig mixture to hot pan and bring to a simmer. Once simmering, stir constantly until liquid is reduced by half, 2-3 minutes.
Remove from burner and stir in butter until combined.
Plate dish as pictured on front of card, spooning sauce over chicken. Serve pear slices on the side. Bon appétit!
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