Meal Kit
Culinary Collection
Sweet Onion Demi-Glace Chicken
with cheddar-bacon corn muffins and roasted asparagus
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Ryan Pugh
“Sweet” and “onion” might not naturally go together in your head, but what is life without learning something new? In this case, it’s a sweet onion jam, which melds with the deep demi and rich butter to form a sauce that goes with the chicken… naturally. And speaking of things going together, bacon and cheese in these corn muffins? They go together like sweet and onion. See, we brought it all back together.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Asparagus
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4 oz. Corn Muffin Mix
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1 oz. Shredded Cheddar Cheese
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⅗ oz. Butter
- ½ oz. Caramelized Onion Jam
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½ oz. Crispy Fried Onions
- ½ oz. Crumbled Bacon
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2 tsp. Chicken Demi-Glace Concentrate
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) oOAvpz3y
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Calories580
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Carbohydrates50g
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Net Carbs46g
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Fat27g
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Protein46g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
- 1 Muffin Tin
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 pork chops, follow same instructions as chicken in Steps 1 and 4, cooking until pork chops reach minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork chop thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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If using filet mignon or NY strip steak, follow same instructions as chicken in Steps 1 and 4, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim woody ends off asparagus.
Pat chicken dry and season both sides with a pinch of pepper. -
2 Bake the Muffins
In a mixing bowl, combine corn muffin mix and 1/3 cup water until a thick batter forms. Stir in half the cheese (reserve remaining for topping).
Pour muffin batter evenly into four cups in prepared muffin tin. Cups should be filled about halfway. Top with bacon and remaining cheese.Bake in hot oven on middle rack until cheese is golden and bacon is crispy, 14-16 minutes.While muffins bake, continue recipe. -
3 Cook the Asparagus
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add asparagus, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir to combine.Cover and cook until vibrant green and tender, 8-10 minutes, stirring every 2-3 minutes.If asparagus is thinner than a pencil, check for doneness sooner.Remove from burner. Cover and set aside.While asparagus cooks, continue recipe. -
4 Cook the Chicken
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate and tent with foil. Keep pan over medium heat. -
5 Make Sauce and Finish Dish
Add 2 Tbsp. water, demi-glace, and onion jam to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner and stir in butter.Plate dish as pictured on front of card, topping chicken with sauce and garnishing asparagus with crispy onions. Bon appétit!
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