Meal Kit
Chicken Breast with Red Wine Bordelaise
and Parmesan cottage fries with steakhouse mushrooms
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Ryan Pugh
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 8 oz. Cremini Mushrooms
-
1 oz. Grated Parmesan
-
1 oz. Butter
- ½ fl. oz. Red Cooking Wine
-
2 tsp. Chicken Demi-Glace Concentrate
- 6 Chive Sprigs
- 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) pOM20v3X
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Calories620
-
Carbohydrates39g
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Net Carbs36g
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Fat29g
-
Protein51g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Peel and cut potatoes into 1/4" slices.
Quarter mushrooms.Mince chives.Mince garlic.Pat chicken breasts dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Prepare the Potatoes
Place a medium non-stick pan over medium heat and add half the butter (reserve remaining for sauce). Melt, 30-60 seconds.
Transfer butter to a mixing bowl. Wipe pan clean and reserve.Add potatoes, half the Parmesan, and a pinch of salt and pepper to bowl with butter and gently combine. Transfer potatoes to one side of prepared baking sheet in a single layer and top with remaining Parmesan and any Parmesan remaining in bowl. Reserve bowl; no need to wipe clean. -
3 Roast the Potatoes and Mushrooms
In bowl used for potatoes, toss mushrooms, minced garlic, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper until coated.
Place mushrooms on empty side of baking sheet. Spread mushrooms into a single layer on their side.Roast in hot oven until lightly browned and tender, 15-17 minutes.While potatoes and mushrooms roast, cook chicken. -
4 Cook the Chicken
Return pan used to melt butter to medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. -
5 Cook Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add 2 Tbsp. water, red wine, and demi-glace to hot pan. Bring to a simmer.
Once simmering, cook, 1 minute.Remove from burner and swirl in remaining butter.Plate dish as pictured on front of card, topping sauce with chicken, and garnishing mushrooms with chives. Bon appétit!
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