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
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
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 pepper.
Make the Garlic Butter Peas and Carrot
Place a medium pot over medium-high heat. Add carrot, pearl onions, ½ cup water, and chicken broth (not chicken-demi; that's used for mushroom sauce) to hot pot. Bring to a simmer.
Once simmering, cook until liquid almost entirely evaporated, 15-17 minutes.
Stir in peas, garlic herb butter, ¼ tsp. salt, and a pinch of **pepper and cook, 1 minute. Remove from burner.
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.
Make the Mushroom Sauce
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add mushrooms to pot pan and stir occasionally until softened, 3-4 minutes.
Stir in flour until mushrooms are coated and no clumps remain.
Add ½ cup water, chicken demi (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 sauce. Bon appétit!
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