Chicken Breast with Shallot-Mustard Demi and Porcini and Goat Cheese Tart

Culinary Collection

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

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)

  • 1 tsp. Grainy Mustard
  • Info
    6 tsp. Chicken Demi-Glace
  • ¼ oz. Parsley
  • Info
    2 oz. Light Cream Cheese
  • 8 oz. Cremini Mushrooms
  • ¼ oz. Dried Porcini Mushrooms
  • 1 Shallot
  • Info
    1 oz. Goat Cheese
  • Info
    1 Puff Pastry Dough Squares
  • 13 oz. Boneless Skinless Chicken Breasts

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
    652
  • Carbohydrates
    30g
  • Fat
    37g
  • Protein
    51g
  • Sodium
    1715mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 1 Baking Sheet
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Coarsely chop dried porcinis. Place in a mixing bowl and cover with ½ cup warm water. Set aside, 3 minutes. Halve cremini mushrooms. Peel and halve shallot. Thinly slice one half and mince other half, keeping sliced and minced shallot separate. Stem and coarsely chop ¾ the parsley. (Reserve ¼ the leaves whole for garnish.) Halve puff pastry and return to refrigerator. Pat chicken dry, and season both sides with a pinch of salt and pepper.

  • 2

    Cook The Filling

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cremini mushrooms to hot pan and stir occasionally until softened, 4-6 minutes. Add sliced shallots and stir occasiohnally until shallots are translucent, 2-3 minutes. Stir in porcini mushrooms and their soaking water, ⅓ the demi-glace (reserve remaining for sauce), cream cheese, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer. Once simmering, cook until liquid is reduced by half and is creamy, 3-4 minutes. Stir in chopped parsley. Remove from burner and tent with foil.

  • 3

    Bake Puff Pastry and Cook Chicken

    Remove puff pastry squares from refrigerator. Remove any paper between puff pastry squares, if necessary. Cut a square on top of pastry, leaving ½" border. Place puff pastry on prepared baking sheet and bake in hot oven until golden brown, 9-11 minutes. Remove from oven. Carefully, push cut middle of puff pastry down. While puff pastry bakes, heat 2 tsp. olive oil in a medium non-stick pan over medium heat. 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. Reserve pan; no need to wipe clean. Let pan cool, 2 minutes.

  • 4

    Make the Sauce

    Place pan used to cook chicken over medium heat and add 2 tsp. olive oil. Add minced shallots and stir occasionally until lightly caramelized, 1-2 minutes. Stir in ¼ cup water, remaining demi-glace, and mustard. Bring to a simmer. Once simmering, cook, stirring occasionally until bubbles form in groups, 2-3 minutes. Remove from burner.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce, filling puff pastry with mushroom mixture, and garnishing tarts with goat cheese (crumbling with hands if needed) and whole parsley leaves. Bon appétit!

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