Meal Kit

Pan-Seared Chicken and Shallot Beurre Blanc

with Parmesan kale and carrots

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Expert

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

The sweet of sherry and the sharp of shallot come together to form a sauce that's more than just fabulous “s” sounds. It's two kinds of sherry, wine and vinegar, and that most pun-friendly of herbs, thyme, boiled down and made into a beautiful and subtle union, one that adorns the chicken with flavor and class. And to that loveliness we add some butter? So sublime. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • 16 oz. Carrot
  • 12 oz. Boneless Skinless Chicken Breasts
  • 3 oz. Chopped Kale
  • 1 Shallot
  • Info
    1 oz. Shredded Parmesan Cheese
  • 1 oz. Dark Brown Sherry Cooking Wine
  • Info
    ⅓ oz. Butter
  • ¼ oz. Sherry Vinegar
  • 3 Thyme Sprigs
  • ½ tsp. Garlic Pepper
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
    500
  • Carbohydrates
    29g
  • Fat
    23g
  • Protein
    44g
  • Sodium
    1500mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

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

Customize It Instructions

  • If using a customized protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. Do not roast

  • If using sirloin steaks, follow same instructions as chicken in Step 1, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.

  • If using ahi tuna, follow same instructions as chicken in Step 1, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.

  • If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Cook skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot on an angle into 1/4" rounds.

    Stem and coarsely chop thyme.

    Peel and halve shallot. Slice one half into thin strips and mince other half.

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Cook the Chicken

    Heat 1 tsp. olive oil in a medium non-stick pan over medium heat.

    Add chicken to hot pan. Sear undisturbed until browned, 2-3 minutes on one side.

    Transfer chicken, seared side up, to prepared baking sheet. Reserve pan; no need to wipe clean.

    Roast in hot oven until browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    While chicken cooks, cook vegetables.

  3. 3

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat.

    Add 2 tsp. olive oil and carrot to hot pan. Stir often until lightly browned, 3-5 minutes.

    Stir in kale, sliced shallot, garlic pepper, 1/4 tsp. salt, and 1/4 cup water. Cover, and cook until vegetables are tender, 6-7 minutes.

    Remove from burner.

    While vegetables cook, make sauce.

  4. 4

    Make the Sauce

    Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.

    Add 2 Tbsp. minced shallot to hot pan and stir often until tender, 2-3 minutes.

    Stir in sherry vinegar, sherry wine, and thyme. Bring to a boil.

    Once boiling, cook until slightly thickened, 60-90 seconds.

    Remove from burner. Stir in butter and a pinch of salt and pepper.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce and vegetables with Parmesan. Bon appétit!

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