Meal Kit
Chicken Breast with Red Wine Bordelaise
and Parmesan cottage fries with roasted asparagus
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Ryan Pugh
Some nights you don't want fancy. Some nights you don't want new flavors, or textures, or to try to make a stock from cauliflower stems and pepita seeds. You want a succulent chicken breast with a red wine sauce, buttery good and rich. You want a pile of roasted mushrooms and another pile of cheesy potatoes, going down the gullet as comfort food extraordinaire. You want this meal.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 5 oz. Asparagus
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1 oz. Butter
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1 oz. Grated Parmesan
- ½ fl. oz. Red Cooking Wine
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2 tsp. Chicken Demi-Glace Concentrate
- 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) pq1voxO5
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Calories580
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Carbohydrates37g
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Net Carbs33g
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Fat26g
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Protein48g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave-Safe 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
Customize It Instructions
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If using sirloin steaks, follow same instructions as chicken in Steps 1 and 4, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
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If using NY strip steak, follow same instructions as chicken in Steps 1 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes per side. Halve to serve.
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1 Prepare the Ingredients
Slice potatoes into 1/4" rounds.
Trim woody ends off asparagus.Mince garlic.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Prepare the Cottage Fries
Place half the butter (reserve remaining for sauce) in a large microwave-safe bowl. Microwave until melted, 30-60 seconds.
Add potatoes, garlic, 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 and top with remaining Parmesan and any excess Parmesan from bowl. Reserve bowl; no need to wipe clean.Bake in hot oven, 10 minutes. -
3 Bake the Cottage Fries and Asparagus
While potatoes bake, in bowl used for potatoes, combine asparagus, 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper until asparagus is coated.
After potatoes bake, add asparagus to empty side of baking sheet.Spread into a single layer on their side (some overlap is ok). Bake again until vegetables are lightly browned and tender, 7-9 minutes.While vegetables bake, cook chicken. -
4 Cook the Chicken
Place a medium non-stick pan over 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 Make Bordelaise 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 until thickened slightly, 30-60 seconds.Remove from burner and swirl in remaining butter.Plate dish as pictured on front of card, topping chicken with bordelaise. Bon appétit!
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