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
A note about serious food allergies
“En croûte” sounds like the height of fancy-pants French culinary terminology, which just exists to intimidate poor Americans. But all it really means is baked in pastry. Had us fooled! You won't be fooled, instead you'll be delighted, with a tender, juicy chicken breast wrapped in puff, baked to absolute perfection and amazement. And what's better than a little Marsala mushroom sauce on top? En fantastic!
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
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
Customize It Instructions
If using sirloin steaks, follow same instructions as chicken in Steps 1, 2, 3, and 4, searing on one side until browned, 2-3 minutes, then roasting until steaks reach minimum internal temperature, 10-12 minutes. Rest, 3 minutes.
If using filets mignon, follow same instructions as chicken in Steps 1, 2, 3, and 4, searing on one side until browned, 2-3 minutes, then roasting until filets reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Cut mushrooms into ¼" slices.
Remove sheets of paper between puff pastry, if necessary. Halve puff pastry on an angle, making two evenly-sized triangles. Refrigerate again. Keeping pastry cold makes it easier to work with.
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Sear the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat.
Add chicken to hot pan. Cook undisturbed until browned on one side, 2-3 minutes.
Remove from burner.
Prepare the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of pepper. Spread into a single layer on one side.
Transfer chicken, seared side up, to other half of baking sheet. Reserve pan; no need to wipe clean.
Top chicken evenly with cream cheese, a pinch of pepper, and half the Parmesan (reserve remaining for puff pastry).
Roast the Chicken and Brussels Sprouts
Remove puff pastry triangles from refrigerator and wrap around each chicken breast, tucking ends underneath. Using the tip of a knife, draw lines on puff pastry, ¼" apart, on an angle. This is called scoring. Top evenly with 1 tsp. olive oil and remaining Parmesan.
Roast in hot oven until Brussels sprouts are tender, puff pastry is golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 12-14 minutes.
While chicken and Brussels sprouts roast, make sauce
Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat . Add 1 tsp. olive oil, mushrooms, and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned and tender, 3-4 minutes.
Reduce heat to medium-low. Add flour and stir until no dry flour remains in pan.
Add wine, chicken base, and ½ cup water. Bring to a simmer. Once simmering, stir constantly until thick enough to coat the back of a spoon, 2-4 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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