Meal Kit
Pan-Seared Chicken and Shallot Sherry Beurre Blanc
with Parmesan kale and carrots
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Nigel Palmer
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
- 13 oz. Boneless Skinless Chicken Breasts
- 3 oz. Chopped Kale
- 1 Shallot
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1 oz. Shredded Parmesan Cheese
- 1 oz. Dark Brown Sherry Cooking Wine
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⅗ oz. Butter
- ¼ oz. Sherry Vinegar
- 1 tsp. Garlic Pepper
- 3 Thyme Sprigs
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.
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Nutrition (per serving)
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Calories550
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Carbohydrates30g
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Net Carbs22g
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Fat27g
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Protein47g
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Sodium1620mg
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
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If using ribeye, follow same instructions as chicken in Steps 1 and 2, searing on one side undisturbed until browned, 3-4 minutes, then roasting seared side up until steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Halve to serve.
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, searing, skin side up, until browned, 2-4 minutes, then roasting seared side up until salmon reaches minimum internal temperature, 7-10 minutes.
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1 Prepare the Ingredients
Peel and halve shallot. Slice one half into thin strips and mince other half.
Peel, trim, and cut carrot on an angle into 1/4" rounds.Stem and coarsely chop thyme.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
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 until browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken cooks, cook vegetables. -
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 Make the Sauce
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add 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 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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