Culinary Collection

Sweet Onion Demi-Glace 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 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

“Sweet” and “onion” might not naturally go together in your head, but what is life without learning something new? In this case, it’s a sweet onion jam, which melds with the deep demi and rich butter to form a sauce that goes with the chicken… naturally. And speaking of things going together, bacon and cheese in these corn muffins? They go together like sweet and onion. See, we brought it all back together.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Asparagus
  • Info
    3 oz. Corn Muffin Mix
  • Info
    1 oz. Shredded Cheddar Cheese
  • Info
    ⅗ oz. Butter
  • ½ oz. Crumbled Bacon
  • ½ oz. Caramelized Onion Jam
  • Info
    ½ oz. Crispy Fried Onions
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 6 Chive Sprigs
Contains: FD&C Yellow No. 5 and FD&C Yellow No. 6
Food intolerance information

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

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 1 and 4, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  • If using filets mignon, follow same instructions as chicken in Steps 1 and 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.

  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 Muffins

    In a mixing bowl, combine corn muffin mix and 1/4 cup water until a thick batter forms. Stir in half the cheese (reserve remaining for topping).

    Pour muffin batter evenly into four cups in prepared muffin tin. Cups should be filled about halfway. Top with bacon and remaining cheese.

    Bake in hot oven on middle rack until cheese is golden and bacon is crispy, 14-16 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, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir to combine.

    Cover, and cook until vibrant green and tender, 8-10 minutes, stirring every 2-3 minutes.

    If asparagus is thinner than a pencil, check for doneness sooner.

    Remove from burner. Cover and set aside.

    While asparagus cooks, cook chicken.

  4. 4

    Cook the Chicken

    Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add chicken breasts to hot pan. 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 to combine, then bring to a simmer.

    Once simmering, cook until slightly thickened, 1-2 minutes.

    Remove from burner and stir 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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