Meal Kit
White Wine Chicken Scaloppine
with roasted asparagus and carrots
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
Scaloppine is a classic preparation 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 asparagus; 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)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Asparagus
- 8 oz. Carrot
- 1 Roma Tomato
- 2 oz. White Cooking Wine
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⅗ oz. Butter
- ¼ oz. Parsley
- 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) lObz1xOV
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Calories490
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Carbohydrates19g
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Net Carbs13g
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Fat24g
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Protein42g
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Sodium1360mg
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
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. (If carrot is 1" diameter or larger, halve before slicing.)
Trim woody ends off asparagus.Mince garlic.Core tomato and cut into 1/4" dice.Stem and mince parsley. -
2 Roast the Vegetables
Place carrot and asparagus on separate halves of prepared baking sheet. Season each with 1 tsp. olive oil and a pinch of salt.
Spread each into a single layer on their side. Roast until fork-tender, 15-17 minutes.While vegetables roast, prepare chicken. -
3 Pound the Chicken
Pat chicken breasts dry, and drizzle with 1 tsp. olive oil. Place chicken breasts in a disposable gallon-size bag. Gallon bags make clean up easier and are made of thicker plastic. If you don't have a disposable bag, use plastic wrap.
Using a heavy object, pound chicken to an even 1/4" thickness. Season both sides with a 1/4 tsp. of salt and a pinch of pepper. -
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.
Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. -
5 Make the Sauce
Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil and garlic. Stir constantly until golden and aromatic, 30-45 seconds.
Add white wine and cook until mostly evaporated, 1-2 minutes.Remove from burner. Stir in tomato, parsley, butter, and 1/4 tsp. salt.Plate dish as pictured on front of card, garnishing chicken with sauce. Bon appétit!
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