Meal Kit

White Wine Chicken Scaloppini

with roasted zucchini and carrots

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Medium

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

Scaloppini is a classic preparation that 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 zucchini; 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 Zucchini
  • 2 Roma Tomatoes
  • 2 fl. oz. White Cooking Wine
  • Info
    ⅘ oz. Tuscan Herb Butter
  • 2 Garlic Cloves
Contains: Sulfites
Food intolerance information

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
  • Net Carbs
  • 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

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
  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into 1/4" slices on an angle. (If carrot is larger than 1" in diameter, halve before slicing.)

    Trim zucchini, halve lengthwise, and cut into 1/2" half-moons.

    Core tomatoes and cut into 1/4" dice.

    Mince garlic.

  2. 2

    Roast the Vegetables

    Place carrots and zucchini on separate halves of prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

    Roast in hot oven until fork-tender, 15-17 minutes.

    While vegetables roast, continue recipe.

  3. 3

    Prepare the Chicken

    Pat chicken dry and top with 1 tsp. olive oil.

    Cover chicken 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. 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 on one side.

    Lower heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

    Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

  5. 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 tomatoes, butter (to taste), and 1/4 tsp. salt until combined, 30-45 seconds.

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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