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
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.
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
Large Non-Stick Pan
Before You Cook
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.
Core tomato and cut into ¼" dice.
Stem and mince parsley.
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.
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.
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.
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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