Culinary Collection

Sweet Onion Beurre Blanc Chicken

with cheddar-bacon corn muffins and roasted asparagus

Prep & Cook Time: 35-45 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
  • 12 oz. Asparagus
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    3 oz. Corn Muffin Mix
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    ½ oz. Crispy Fried Onions
  • 6 Chive Sprigs
  • ½ oz. Crumbled Bacon
  • Info
    ⅗ oz. Butter
  • ½ oz. Caramelized Onion Jam

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 1 Mixing Bowl
  • 1 Muffin Tin

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

    Prepare the Ingredients

    Trim woody ends off asparagus. Thinly slice chives. Pat chicken breasts dry, and season both sides with a pinch of pepper.

  2. 2

    Bake the Cornbread Muffins

    Combine corn muffin mix and ¼ cup water in a mixing bowl. Stir in half the cheese (reserve remaining for topping). Pour muffin mix evenly into four muffin cups in prepared muffin tin. Cups should be filled about halfway. Top with bacon and remaining cheese. Bake in hot oven until cheese is golden and bacon is crispy, 16-18 minutes. While muffins bake, cook asparagus.

  3. 3

    Cook the Asparagus

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add asparagus, ¼ tsp. salt, and ¼ tsp. pepper to hot pan. Stir to combine. Cover, and cook until vibrant green and tender, 10-12 minutes, stirring every 2-3 minutes. Remove from burner. Cover and set aside.

  4. 4

    Make the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Keep pan over medium heat.

  5. 5

    Make Sauce and Finish Dish

    Add 2 Tbsp. water, demi-glace, and onion jam to hot pan. Stir, then bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes. Remove from burner and swirl in butter. Plate dish as pictured on front of card, topping chicken with sauce and chives, and asparagus with crispy onions. Bon appétit!

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