Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
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).
In Your Box (serves 2)
- 14½ oz. Diced Tomatoes, Canned
- 2 Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 6 oz. Cremini Mushrooms
- 1 Shallot
- 2 fl. oz. White Cooking Wine
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Parsley
- 3 Thyme Sprigs
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) Gqnw1AOW
You Will Need
- Olive Oil
- 1 Medium Pan
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 1/4" slices at an angle.Quarter mushrooms.Peel and mince shallot.Stem and mince parsley.Stem thyme.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 1/2 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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