White Wine Chicken Scaloppine

with roasted asparagus and carrots

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Carrot
  • 8 oz. Asparagus
  • ¼ oz. Parsley
  • 2 Garlic Clove
  • 1 Roma Tomato
  • 2 Boneless Skinless Chicken Breasts
  • 2 fl. oz. White Cooking Wine
  • Info
    ⅗ oz. Butter
  • Nutrition (per serving)

  • Calories
    461
  • Carbohydrates
    18g
  • Fat
    23g
  • Protein
    42g
  • Sodium
    1398mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

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

  • Step 2 - Roast the Vegetables
    2

    Roast the Vegetables

    Place carrots and asparagus on separate halves of prepared baking sheet. Season each with 1 tsp. olive oil and a pinch of salt. Spread into a single layer on their side. Roast until fork-tender, 18-20 minutes. While vegetables roast, cook chicken.

  • Step 3 - Pound the Chicken
    3

    Pound the Chicken

    Pat chicken breasts dry. Place chicken breasts in a disposable gallon-size bag. Gallon bags make clean up easier, keeping all juices in the bag and are made of thicker plastic. If you don't have a disposable bag, use saran wrap to cover chicken. Using a mallet or clean pan, pound chicken to an even ¼" thickness. Season both sides with a pinch of salt and pepper.

  • Step 4 - Cook the Chicken
    4

    Cook the Chicken

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

  • Step 5 - Make the Sauce
    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 wine and cook until mostly evaporated, 1 minute. Remove from burner and stir in tomato, parsley, butter and a pinch of salt. Plate dish as pictured on front of card, garnishing chicken with sauce. Bon appétit!