Meal Kit
Culinary Collection
Chicken Marsala and Polenta
with roasted green beans
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 4 oz. Button Mushrooms
- 3 oz. Polenta
- 1 fl. oz. Marsala Wine
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Grated Parmesan Cheese
- ⅖ oz. Mushroom Broth Concentrate
- ⅓ oz. Panko Breadcrumbs
- ¼ oz. AP Flour
- 6 Chive Sprigs
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.
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Nutrition (per serving)
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Calories740
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Carbohydrates56g
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Net Carbs50g
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Fat36g
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Protein45g
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Sodium2020mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salted Butter
- Salt
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
- 1 Microwave
- 1 Microwave-Safe Plate
- 1 Whisk
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook In a medium non-stick pan until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook in a medium non-stick pan until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Chicken
Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.
Place chicken on prepared baking sheet and evenly top with 1 tsp. olive oil.Roast in hot oven, 10 minutes.Chicken will finish cooking in a later step.While chicken roasts, continue recipe. -
2 Prepare the Ingredients
Combine panko and 1 tsp. olive oil on a microwave-safe plate. Spread into an even layer. Microwave until golden-brown and toasted, 1-2 minutes, stirring once halfway through.
While panko microwaves, trim green beans, if necessary.Cut mushrooms into 1/4" slices.Mince chives.Carefully remove plate from microwave and stir in half the chives (reserve remaining for garnish) until combined. Set aside. -
3 Add Green Beans and Finish Chicken
After 10 minutes, carefully remove sheet from oven and push chicken to one side of sheet.
Add green beans to empty side of sheet and toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into an even layer on their side. Sheet will be hot! Use a utensil.Roast in hot oven until green beans are slightly tender and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.Carefully remove from oven. Stir half the softened roasted garlic & herb butter (reserve remaining for sauce) into green beans until melted and combined.While green beans and chicken roast, continue recipe. -
4 Make the Sauce
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes.
Add flour and stir until no dry flour remains. Add wine, mushroom base, and 1/3 cup water. Stir to combine and bring to a simmer.Once simmering, stir in 1/2 Tbsp. salted butter and a pinch of pepper until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. -
5 Cook Polenta and Finish Dish
Place a medium pot over medium heat and add 1 Tbsp. olive oil.
Add polenta to hot pot and stir often until coated, 1-2 minutes.Slowly pour in 2 cups water while stirring with a whisk. Add 1/2 tsp. salt and stir constantly until starting to thicken, 3-5 minutes.Add remaining softened roasted garlic & herb butter and cheese. Stir often until melted and combined, 1-2 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce and remaining chives. Slice chicken, if desired. Garnish green beans with panko. Bon appétit!
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