Meal Kit
Culinary Collection
Panko-Crusted Chicken Breast and White Wine Demi
with smoked Gouda mash and roasted bacon asparagus
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Asparagus
- 6 oz. Yukon Potatoes
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1 oz. Butter
- 1 oz. White Cooking Wine
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1 oz. Smoked Gouda Slices
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1 oz. Sour Cream
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¼ cup Panko Breadcrumbs
- ½ oz. Crumbled Bacon
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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.
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Nutrition (per serving) d3VKnDPD
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Calories650
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Carbohydrates32g
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Net Carbs28g
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Fat35g
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Protein50g
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Sodium1680mg
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
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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 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 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 Mash the Potatoes
Once potatoes are fork-tender, reserve 1/4 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 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 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 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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