Meal Kit
White Wine Chicken Scallopini
with roasted asparagus and carrots
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
Scaloppini 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)
- 16 oz. Carrot
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Roma Tomatoes
- 5 oz. Asparagus
- 2 oz. White Cooking Wine
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⅘ oz. Tuscan Herb Butter
- 2 Garlic Cloves
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.
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Nutrition (per serving) QPG0okqE
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Calories490
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Carbohydrates28g
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Net Carbs20g
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Fat23g
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Protein39g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
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
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Skip pounding step. Follow same instructions as chicken in Step 4, cooking until fish reaches minimum internal temperature, 4-6 minutes per side.
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If using filets mignon, pat dry and season both sides with a pinch of salt and pepper. Skip pounding step. Follow same instructions as chicken in Step 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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If using pork chops, pat dry and season both sides with a pinch of salt and pepper. Follow same instructions as chicken in Steps 3 and 4, cooking until pork reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. (If carrot is 1" diameter or larger, halve before slicing.)
Trim woody ends off asparagus.Core tomatoes and cut into 1/4" dice.Mince garlic. -
2 Roast the Vegetables
Place carrot and asparagus on separate halves of prepared baking sheet with 1 tsp. olive oil and a pinch of salt. Massage oil and salt into vegetables.
Spread each into a single layer on their sides. Roast until fork-tender, 15-17 minutes.If asparagus is thinner than a pencil, check for doneness sooner.While vegetables roast, prepare chicken. -
3 Prepare the Chicken
Pat chicken breasts dry, and drizzle with 1 tsp. olive oil.
Cover chicken breasts with plastic wrap. You may also use a gallon bag for easier clean-up. Use a heavy object to pound to an even 1/8" thickness.Unwrap chicken. Season both sides with 1/4 tsp. 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 from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat.
Add 1 tsp. olive oil and garlic to hot pan. Stir constantly until golden and aromatic, 30-45 seconds.Add white wine. Adding alcohol to a hot pan may cause some flames; use caution. Cook until mostly evaporated, 1-2 minutes.Remove from burner. Stir in tomato, butter, and 1/4 tsp. salt.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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