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
Get your fancy French cooking on with this streamlined French classic. White wine, tomatoes, and mushrooms make for rustic flavors to match with a juicy chicken breast. You'll prepare this meal in a single pan, making it easy to cook (and easy to clean up after).
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
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
Prepare the Ingredients
Peel, trim, and cut carrot into ¼" slices at an angle.
Peel and mince shallot.
Stem and mince parsley.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Sear the Chicken
Place a medium pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until golden brown, 2-3 minutes per side.
Transfer chicken to a plate. Chicken will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil, carrot, mushrooms, shallot, parsley (reserve a pinch for garnish), and thyme (reserve a pinch for garnish). Stir occasionally until vegetables begin to brown, 6-8 minutes.
Stir in tomatoes and their juice, white cooking wine, chicken base, and ½ cup water until incorporated.
Finish the Chicken
Return chicken and any accumulated juices to pan.
Lower heat to a simmer, cover, and cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Finish the Dish
Transfer chicken to a plate. Rest at least 3 minutes.
Add butter to pan with vegetables and stir to incorporate.
Plate dish as pictured on front of card, garnishing with reserved parsley and thyme. Bon appétit!
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