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
A note about serious food allergies
Google yourself a map of Italy and note “the boot” shape, which may be the only thing you remember from fifth-grade geography. Note the boot is kicking the island of Sicily (no matter, Sicily will kick it right back). At the furthest tip of that island away from the kicking boot is the town of Marsala, where the type of wine in the tiny bottle in your box originates. Long story to introduce this meal, right? Well, the homey, warm flavors of this skillet speak for themselves, in Italian and English. Plus, this meal is easier to make than any geography quiz is to take. Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
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
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 pork chops, follow same instruction as chicken.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Peel and halve shallot. Slice thinly.
Cut broccoli florets into bite-sized pieces.
Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with ¼ tsp. salt and ¼ tsp. pepper. Place diced chicken and flour in a mixing bowl and toss to coat.
Sear the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. You may also use a cast iron skillet.
Add chicken to hot pan and stir occasionally until seared on two sides, 3-4 minutes.
Transfer to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat.
Cook the Vegetables
Add 2 tsp. olive oil, mushrooms, and shallot to hot pan and stir occasionally until lightly browned, 2-4 minutes.
Add marsala and stir occasionally until mostly evaporated, 2-3 minutes.
Stir in cream, broccoli, 2 Tbsp. water, demi-glace, ¼ tsp. salt, and a pinch of pepper until combined.
Finish the Skillet
Return chicken and any accumulated juices to pan. Bring to a simmer.
Once simmering, stir occasionally until sauce is thick enough to coat the back of a spoon and chicken reaches a minimum internal temperature of 165 degrees, 6-7 minutes.
Add peas and stir until warmed through, 1 minute.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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