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
Don't be thrown by the hoity-toity sounding name here. Our Chicken au Fromage (chicken "with cheese") is a healthy take on a French dish of sautéed chicken topped with a creamy mushroom-Parmesan cheese sauce. Do we have your attention now? It's served alongside crisp, buttery broccoli, and did we mention the creamy mushroom-Parmesan sauce? And did we mention it's healthy? Chicken au Fromage? More like Chicken-oh-so tasty!
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
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
Cut mushrooms into ¼” slices. Cut any large broccoli pieces into bite-sized florets. Halve grape tomatoes. Zest and halve lemon. Rinse chicken breasts, pat dry, and season each with ½ tsp. salt and a pinch of pepper.
Cook the Chicken and Mushrooms
Heat a medium pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan and cook 4-5 minutes on one side, or until deep brown. Flip chicken, add mushrooms to pan, and season mushrooms with ¼ tsp. salt and a pinch of pepper. Cook, stirring mushrooms occasionally, 5-7 minutes, or until mushrooms are browned and chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate, tent loosely with foil, and set aside.
Cook the Broccoli
While chicken is cooking, heat broccoli and ¼ cup water in a second medium pan over medium-high heat. When water boils, cover and cook 2 minutes, or until broccoli is bright green. Uncover and cook 2 minutes, or until broccoli is cooked, but still a little crisp and water has evaporated. Remove from heat and toss with tomatoes, ½ tsp. lemon juice (to taste), and butter. Season to taste with ¼ tsp. salt and a pinch of pepper, cover, and set aside.
Finish the Sauce
In pan containing mushrooms, add evaporated milk, ¼ cup water, and Parmesan (reserve a pinch for garnish) and cook, stirring constantly, 3-5 minutes, or until cheese melts and sauce thickens slightly. Season to taste with salt and pepper.
Plate the Dish
Spoon sauce on a plate and arrange broccoli and tomatoes next to sauce. Place a chicken breast over sauce and spoon some sauce over chicken. Garnish with lemon zest and reserved Parmesan. Serve immediately.
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