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
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!)
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with mushroom gravy. Bon appétit!
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