Meal Kit

Chicken and Mushroom-Chive Gravy

with garlic butter peas and carrots

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

If you've only known gravy to come from giblets and a roux (or a can), then you haven't known all the delicious variations of gravy there can be. One the most rich and flavorful is mushroom, where that umami touch just brings depth beyond the palate's wildest dreams. Add in some fresh chives and you've got a gravy that puts the can to shame. (We know you've never done giblets and a roux… only Grandma did that!) Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 6 Chive Sprigs
  • Info
    1 oz. Roasted Garlic & Herb Butter
  • 4 oz. Cremini Mushrooms
  • 8 oz. Carrot
  • Info
    ¼ oz. Flour
  • 2 tsp. Chicken Broth Concentrate
  • 3 oz. Pearl Onions
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 3 oz. Peas

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.

  • Nutrition (per serving)

  • Calories
    511
  • Carbohydrates
    28g
  • Fat
    25g
  • Protein
    44g
  • Sodium
    1739mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

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

  • If using ribeye, follow same instructions as chicken in Steps 1 and 2, searing undisturbed until browned, 3-4 minutes per side, then roasting on baking sheet until ribeye reaches a minimum internal temperature of 145 degrees, 10-12 minutes. Halve to serve.

  1. 1

    Prepare the Ingredients

    Peel, trim, and cut carrot into ¼" rounds at an angle. Slice mushrooms into ¼" slices. Thinly slice chives. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  2. 2

    Make the Garlic Butter Peas and Carrots

    Place a medium pot over medium-high heat. Add carrot rounds, pearl onions, ½ cup water, and chicken base (not demi-glace; that's used for mushroom sauce) to hot pot. Bring to a simmer. Once simmering, cook until liquid is almost entirely evaporated, 15-17 minutes. Stir in peas, garlic herb butter, ¼ tsp. salt, and a pinch of pepper until butter melts, 1-2 minutes. Remove from burner. Cover and set aside. While carrots simmer, cook chicken.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat with 2 tsp. olive oil. Add chicken to hot pan and sear until lightly browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean. Bake in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Tent chicken with foil and rest, at least 3 minutes. While chicken rests, make mushroom gravy.

  4. 4

    Make the Mushroom Gravy

    Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until softened, 3-4 minutes. Stir in flour until mushrooms are coated and no clumps remain, 1-2 minutes. Add ⅓ cup water, demi-glace (not chicken base; that you used for carrot), and a pinch of salt and pepper. Bring to a simmer. Once simmering, cook until liquid thickens, 1-2 minutes. Stir in chives. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with mushroom gravy. Bon appétit!

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