Meal Kit
White Wine Chicken Scaloppini
with roasted zucchini and carrots
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Sarah Thomsen
Scaloppini is a classic preparation that 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 zucchini; 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)
- 16 oz. Carrot
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 2 Roma Tomatoes
- 2 fl. oz. White Cooking Wine
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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) gqR247qE
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Calories510
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Carbohydrates31g
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Net Carbs23g
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Fat24g
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Protein40g
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Sodium1770mg
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
Customize It Instructions
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If using pork chops, follow same instructions as chicken in Steps 3 and 4, cooking until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes.
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If using filets mignon, follow same instructions as chicken in Steps 3 and 4, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Skip pounding step.
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If using salmon fillets, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 4 , cooking skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. Skip pounding step.
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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 and zucchini on separate halves of prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven until fork-tender, 15-17 minutes.While vegetables roast, continue recipe. -
3 Prepare the Chicken
Pat chicken dry and top with 1 tsp. olive oil.
Cover chicken with plastic wrap. You may also use a gallon bag for easier clean-up. Use a heavy object to pound to an even 1/8" thickness.Unwrap chicken. Season both sides with 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 2 tsp. olive oil.
Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes on one side.Lower heat to medium. Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat.
Add 1 tsp. olive oil and garlic to hot pan. Stir constantly until golden and aromatic, 30-45 seconds.Add white wine. Adding alcohol to a hot pan may cause some flames; use caution. Cook until mostly evaporated, 1-2 minutes.Remove from burner. Stir in tomatoes, butter (to taste), and 1/4 tsp. salt until combined, 30-45 seconds.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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