White Wine Chicken Scaloppine

with roasted asparagus and carrots

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Cooking is not just a way of providing nourishment for yourself and your family. It's not only a passion, a career, or a fun hobby. Cooking can be therapy as well. Take out all your anger and aggression on this chicken breast. Pound it to a thinness a waif supermodel would kill for, then top it with a tomato butter sauce you can tell all your problems to. The roasted carrots and asparagus won't let you blame your parents for your issues (too easy), but they way they'll come together, you'll feel like you've reached a breakthrough. Or, you'll just have a tasty dinner that's delicious and satisfying.

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 fl. oz. White Cooking Wine
  • Info
    ⅗ oz. Butter
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts

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
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Roast the Vegetables

    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, 18-20 minutes. While vegetables roast, prepare chicken.

  • Step 3 - Pound the 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 mallet or clean pan, pound chicken to an even ¼" thickness. Season chicken on both sides with a pinch of salt and pepper.

  • Step 4 - Cook the Chicken

    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.

  • Step 5 - Make the Sauce

    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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