All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Lazore comes from Cajun cuisine, and it’s a dreamy, somewhat feisty, cream sauce the adorns the chicken with aplomb. Here, we get these flavors to you in less than fifteen minutes, with a makeshift sauce our mad scientists, whoops I mean chefs, have come up with the brings all the flavors with the difficulty.
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
Medium Non-Stick Pan
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
Cook the Chicken
Pat chicken 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 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.While chicken cooks, prepare vegetables.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into thin strips.
Trim zucchini ends and quarter lengthwise. Cut into 2" lengths.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini, red bell pepper, half the seasoning blend (reserve remaining for sauce), and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 8-10 minutes.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add cream cheese, butter, cream, chicken demi-glace, and remaining seasoning blend to hot, dry pan.
Bring to a simmer, stirring constantly. Once simmering, stir constantly until cream cheese is melted and sauce thickens slightly, 3-4 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and vegetables with crispy onions. Bon appétit!
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