Pan-Seared Chicken and Shallot Sherry Beurre Blanc
with Parmesan kale and carrots
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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!)
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
Large 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 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.
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.
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 ¼" rounds.
Stem and coarsely chop thyme.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
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.
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, ¼ tsp. salt, and ¼ cup water. Cover, and cook until vegetables are tender, 6-7 minutes.
Remove from burner.
While vegetables cook, make sauce.
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.
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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