Culinary Collection

Panko-Crusted Chicken Breast and White Wine Demi

with smoked Gouda mash and roasted 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 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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ¼ cup Panko Breadcrumbs
  • ½ oz. Crumbled Bacon
  • Info
    1 oz. Smoked Gouda Slices
  • Info
    1 oz. Sour Cream
  • 12 oz. Asparagus
  • Info
    1 oz. Butter
  • 6 oz. Yukon Potatoes
  • 1 oz. White Cooking Wine
  • 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
    651
  • Carbohydrates
    32g
  • Fat
    35g
  • Protein
    51g
  • Sodium
    1728mg

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 potato into large, evenly-sized chunks. Bring a medium pot with potatoes and 1 tsp. salt covered by water to a boil. 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, ¼ tsp. salt, and a pinch of pepper. Roll asparagus to cover in oil and seasoning. Spread into a single layer and top with bacon. Bake in hot oven until tender, 14-16 minutes. While asparagus roasts, finish potatoes.

  3. 3

    Mash 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.

  4. 4

    Cook the Chicken

    Top chicken evenly with panko, pressing gently to adhere. Panko should 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. Remove chicken to a plate. 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. 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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