Chicken Breast with Shallot-Mustard Demi and Porcini and Goat Cheese Tart
Prep & Cook Time:45-55 min.
Cook Within:5 days
Spice Level:Not Spicy
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.
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You Will Need
Medium Non-Stick Pans
Before You Cook
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.
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.
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.
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.
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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