Meal Kit
White Wine Chicken Scaloppini
with roasted zucchini and carrots
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Sarah Thomsen
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 16 oz. Carrot
- 12 oz. Chicken Breast
- 2 Roma Tomatoes
- 1 Zucchini
- 2 fl. oz. White Cooking Wine
- 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)
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Calories510
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Carbohydrates33g
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Net Carbs24g
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Fat24g
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Protein40g
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Sodium1780mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Mallet
- 1 Peeler
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 antibiotic free chicken breasts, follow same instructions.
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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 Roast the Vegetables
Place carrots on one half of prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side.
Place zucchini on empty side of sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer on their side.Roast in hot oven until vegetables are fork-tender, 15-17 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
3 Prepare the Chicken
Pat chicken dry.
Cover chicken with plastic wrap and use a heavy object to pound to an even 1/8" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Uncover chicken. Season both sides with 1 tsp. olive oil, 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 1 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.Transfer chicken to a plate and tent with foil. Keep pan over medium-high heat. -
5 Make Sauce and Finish Dish
Add 1 tsp. olive oil and garlic to hot pan. Stir constantly until fragrant, 30-45 seconds.
Add cooking wine. Adding alcohol to a hot pan may cause some flames; use caution.Stir occasionally until mostly evaporated, 1-2 minutes.Remove from burner. Stir in tomatoes, butter (to taste), and 1/4 tsp. salt until combined.Plate dish as pictured on front of card, topping chicken with sauce (to taste). Bon appétit!
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