with smoked Gouda mash and roasted bacon asparagus
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
Many an amazing meal starts with simple things, like a bird, a spud, a sauce, and a green, and that's exactly what we have here. Crispy panko covers the bird with both flavor and texture, and the sauce that adorns it is rich and deep with wine, demi, and butter. Cheesy mashed potatoes and asparagus roasted with bacon finish out a meal that starts where it begins: belly-filling, taste bud-tantalizing amazingness.
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
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
Start Potatoes and Prepare Ingredients
Peel and cut potatoes into large, evenly-sized chunks.
Bring a medium pot with potatoes and 1 tsp. salt covered by water to a boil. Once boiling, cook until fork-tender, 12-15 minutes.
While potatoes boil, trim woody ends off asparagus.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Roast the Asparagus
Place asparagus on prepared baking sheet and add 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Roll asparagus to cover in oil and seasoning.
Spread into a single layer and top with crumbled bacon. Roast in hot oven until tender, 10-12 minutes.
While asparagus roasts, cook chicken.
Finish the Potatoes
Once potatoes are fork-tender, reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot.
Tear Gouda into pieces.
Add sour cream, Gouda, half the butter (reserve remaining for sauce), half the potato cooking water, and ¼ tsp. salt to pot. Mash until smooth.
If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
Cook the Chicken
Top chicken evenly with panko, pressing gently to adhere. Panko will only cover one side.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan, panko side down. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add white wine and demi-glace to hot pan. Stir to combine, then bring to a simmer.
Once simmering, cook until liquid is reduced by half, 2-3 minutes.
Remove from burner and stir in remaining butter.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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