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
If you’re looking for a late-fall dinner “win,” you’ve come to the right place. This dish is nutritious with protein packed chicken breast, iron-rich Swiss chard, and healthy root vegetables (rutabaga and carrots). It’s all stewed together in a sherry and shallot reduction that perfectly marries the tasty fall flavors.
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
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Mince garlic. Peel and mince shallot. Trim ends, peel, and cut carrots into 2” lengths. Peel rutabaga and cut into 1” chunks. Stem and mince parsley. Stem chard and coarsely chop leaves. Mix chicken base with ¾ cup of water and sherry in a small bowl. Rinse chicken and pat dry. Season chicken with a pinch of salt and pepper.
Sear the Chicken
Heat a medium pan over medium heat. Add 2 tsp. olive oil and the chicken breasts. Cook for 3-4 minutes on each side, or until well browned (chicken will finish cooking in a later step). Transfer chicken to plate and return pan to medium-high heat (no need to wipe pan).
Cook the Vegetables
Add butter, carrots, and rutabagas to pan and cook until slightly browned, about 2-3 minutes. Add garlic and shallots to same pan and cook for 30 seconds. Add chicken base-sherry mixture and half the parsley (reserving remaining for garnish) to pan and stir to combine. Season to taste with salt and pepper.
Braise the Chicken
Nestle chicken into the vegetables and liquid and bring to a boil. Reduce to a simmer and cook for 10 minutes - turning chicken occasionally - until chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate, increase heat to high, and reduce braising liquid to sauce consistency, about 3-5 minutes.
Cook the Chard
Add chard to pan and cook for 1 minute, or until chard is just wilted. Season with a pinch of salt and pepper and remove from heat. Did you know that 'chard', commonly referred to as 'Swiss chard', is not Swiss in origin, or even cultivated there? Some claim it got its name from being classified by a Swiss botanist, but we still prefer to see it as one of life's eternal mysteries.
Plate the Dish
Arrange vegetables on a plate and pour any remaining sauce over. Place chicken breast on top and garnish with remaining parsley.
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