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

In Your Box (serves 2)

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

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  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 pepper.

  2. 2

    Make the Vegetables

    Place a medium pot over medium-high heat. Add carrot, 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 almost entirely evaporated, 15-17 minutes. Stir in peas, butter, ¼ tsp. salt, and a pinch of pepper and cook, 1 minute. Remove from burner. 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.

  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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