Culinary Collection

Chicken and Truffle-Mushroom Sauce

with Parmesan cauliflower mash and garlic roasted green beans

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

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)

  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Light Cream Cheese
  • 8 oz. Green Beans
  • ¼ fl. oz. Truffle Oil
  • Info
    4 fl. oz. Cream Sauce Base
  • 6 oz. Cremini Mushrooms
  • ½ tsp. Garlic Salt
  • 13 oz. Boneless Skinless Chicken Breasts
  • 8 oz. Cauliflower Florets

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
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large 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
  1. 1

    Roast The Green Beans

    Trim ends off green beans. Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, half the garlic salt, and a pinch of pepper. Spread green beans into a single layer and roast in hot oven until beans are tender but still crisp, 11-15 minutes.

  2. 2

    Make The Cauliflower Mash

    Coarsely chop cauliflower florets. Bring cauliflower covered with water to a boil in a medium pot, covered. Cook until fork-tender, 12-15 minutes. Drain cauliflower in a colander and return to pot. Mash with half the cream base, remaining garlic salt, parmesan, and a pinch of salt and pepper until smooth. While cauliflower cooks, prepare the chicken.

  3. 3

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove chicken to a plate and tent with foil. Remove from burner. Reserve pan; no need to wipe clean.

  4. 4

    Make The Sauce

    In the same pan over medium high heat, add 2 tsp olive oil. Add mushrooms and cook, stirring occasionally, until lightly browned and tender, 4-5 minutes. Add remaining cream base, 3 tablespoons water, and a pinch of pepper. Bring to a simmer. Remove from heat and stir in truffle sauce.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card. Bon appétit!

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