Meal Kit

One-Skillet Sherry Chicken

With Carrots, Rutabagas, and Chard

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
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.

In Your Box (serves 2)

  • 2 Boneless Skinless Chicken Breasts
  • 12 oz. Rutabaga
  • 6 oz. Carrots
  • 6 oz. Swiss Chard
  • 3 Parsley Sprigs
  • 1 Shallot
  • 3 fl. oz. Sherry
  • Info
    ⅓ oz. Butter
  • 1 tsp. Gluten Free Minor's Chicken Base
  • 1 Garlic Cloves
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Medium Pan

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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).

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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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