Meal Kit
Bone-In Chicken Diane
with mashed potatoes and green beans
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Chef
Nigel Palmer
In Your Box (serves 2)
- 2 Russet Potatoes
- 2 Bone-in Skin-On Chicken Breasts
- 8 oz. Green Beans
- 6 oz. Cremini Mushrooms
- 4 oz. Light Cream
- 1 Shallot
- 2 fl. oz. Sherry Wine
- ½ oz. Dijon Mustard
- 2 tsp. Chicken Broth 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)
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Calories830
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Carbohydrates56g
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Net Carbs49g
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Fat38g
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Protein57g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Medium Pots
- 1 Medium Oven-Safe 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 potatoes and cut into 1" dice.
Trim ends off green beans.Cut mushrooms into 1/4" slices.Peel and mince shallot.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.Bring a medium pot of lightly salted water to a boil. -
2 Cook the Chicken
Heat 2 tsp. olive oil in a medium oven-safe non-stick pan over medium-high heat.
Add chicken, skin side down, to hot pan. Reduce heat to medium and cook on one side until skin is golden brown and crispy, 3-4 minutes.Flip chicken, place pan in hot oven, and roast until chicken reaches a minimum internal temperature of 165 degrees, 22-24 minutes.Rest chicken 5 minutes.Reserve pan, including drippings. Careful, handle will be hot.While chicken roasts, cook potatoes. -
3 Make the Mashed Potatoes
Bring another medium pot with potatoes and enough water to cover to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes.
Drain in a colander and return potatoes to pot. Add half the cream (reserve remaining for sauce) and mash until smooth. Season with a pinch of salt and pepper.Wipe colander clean and reserve.While potatoes simmer, cook green beans. -
4 Cook the Green Beans
When chicken has 5 minutes left to roast, add green beans to pot of boiling water and cook until bright green, 3-4 minutes.
Drain green beans in colander and return to pot. Cover and set aside. -
5 Make the Sauce
Carefully, return pan used to cook chicken to medium heat. Add mushrooms to hot pan and cook until lightly browned, 2 minutes. Add shallot and cook, 2 minutes.
Add sherry, increase heat to medium-high, and bring to a boil. Boil 2 minutes.Stir in remaining cream, chicken base, and Dijon. Return to a boil and cook until sauce is rich and creamy, 1-2 minutes. Season with a pinch of salt and pepper.Plate as pictured on front of card, ladling sauce over chicken and potatoes. Bon appétit!
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