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
Large 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
Trim ends off green beans and halve.
Pat chicken dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Chicken
Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.
Transfer chicken, seared side up, to prepared baking sheet. Reserve pan; no need to wipe clean.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken roasts, cook vegetables.
Cook the Vegetables
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add green beans, mushrooms, ½ tsp. salt, and a pinch of pepper to hot pan. Stir to combine.
Add 2 Tbsp. water and demi-glace. Cover and reduce heat to medium. Cook until vegetables are tender and water is almost completely evaporated, 5-7 minutes.
Remove from burner and stir in plain butter until coated. Cover and set aside.
Make the Sauce
Bring 2 Tbsp. water and cream cheese to a simmer in a small pot over medium-high heat.
Once simmering, stir until smooth and creamy, 1-2 minutes.
Remove from burner and stir in lemon garlic herb butter until combined.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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