White Wine Chicken Scaloppine

with roasted asparagus and carrots

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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

Scaloppine is a classic preparation we've altered a bit here; this thin chicken, with tomato, butter, and wine sauce, is easy to make and easier to love. The side is healthy and scrumptious carrots and asparagus; you'll throw them in the oven and savor their deliciousness when they come out perfectly roasted.

Tip: Drizzling olive oil on chicken before pounding helps keep it from tearing.

In Your Box (serves 2)

  • 8 oz. Carrot
  • 12 oz. Asparagus
  • 2 Garlic Cloves
  • 1 Roma Tomato
  • ¼ oz. Parsley
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 oz. White Cooking Wine
  • Info
    ⅗ oz. Butter

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
    490
  • Carbohydrates
    19g
  • Fat
    25g
  • Protein
    42g
  • Sodium
    1351mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" slices on an angle. (If carrot is 1" diameter or larger, halve before slicing.) Trim woody ends off asparagus. Mince garlic. Core tomato and cut into ¼" dice. Stem and mince parsley.

  • 2

    Roast the Vegetables

    Place carrot and asparagus on separate halves of prepared baking sheet. Season each with 1 tsp. olive oil and a pinch of salt. Spread each into a single layer on their side. Roast until fork-tender, 15-17 minutes. While vegetables roast, prepare chicken.

  • 3

    Pound the Chicken

    Pat chicken breasts dry, and drizzle with 1 tsp. olive oil. Place chicken breasts in a disposable gallon-size bag. Gallon bags make clean up easier and are made of thicker plastic. If you don't have a disposable bag, use plastic wrap. Using a heavy object, pound chicken to an even ¼" thickness. Season both sides with a ¼ tsp. of salt and a pinch of pepper.

  • 4

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes. Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • 5

    Make the Sauce

    Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil and garlic. Stir constantly until golden and aromatic, 30-45 seconds. Add white wine and cook until mostly evaporated, 1-2 minutes. Remove from burner. Stir in tomato, parsley, butter, and ¼ tsp. salt. Plate dish as pictured on front of card, garnishing chicken with sauce. Bon appétit!

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