Culinary Collection

Panko-Crusted Chicken Breast and White Wine Demi

with smoked Gouda mash and bacon asparagus

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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

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.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Yukon Potatoes
  • 12 oz. Asparagus
  • Info
    2 Smoked Gouda Slices
  • Info
    1 oz. Sour Cream
  • Info
    1 oz. Butter
  • 1 oz. White Cooking Wine
  • Info
    ¼ cup Panko Breadcrumbs
  • ½ oz. Crumbled Bacon
  • Info
    2 tsp. Chicken Demi-Glace Concentrate

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
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

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
  1. 1

    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.

  2. 2

    Roast the Asparagus

    Place asparagus on prepared baking sheet and add 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Roll asparagus to coat in oil and seasoning.

    Spread into a single layer and top with bacon. Roast in hot oven until tender, 10-12 minutes.

    While asparagus roasts, cook chicken.

  3. 3

    Finish the Potatoes

    Once potatoes are fork-tender, reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.

    Tear cheese into pieces.

    Add sour cream, cheese, half the butter (reserve remaining for sauce), half the potato cooking water, and 1/4 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.

  4. 4

    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.

  5. 5

    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 until combined.

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

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