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
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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