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
You love mustard: it goes on your burgers, your hot dogs, your pretzels. You eschew any mayonnaise-based potato salad, and your chicken nuggets are forever dipped in either honey-mustard or hot mustard. You're the mustard queen (or king). But hold on to your crown, because you haven't really had mustard until you've had this rich, creamy mustard sauce on top of mustard-coated chicken. Only after you partake in this can you truly be Dijon or grainy royalty. (It's also a great dinner if you just like mustard!)
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
Before You Cook
Prepare the Ingredients
Trim ends off green beans.
Mince parsley, both stems and leaves.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Start the Green Beans
Place green beans on prepared baking sheet and toss with garlic, 1 Tbsp. olive oil, ½ tsp. salt and ¼ tsp. pepper.
Spread into a single layer and roast in hot oven, 6 minutes.
Remove from oven. Green beans will finish cooking in a later step.
While green beans roast, sear chicken.
Cook Chicken and Finish Green Beans
Place a medium pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and sear until lightly browned, 2-3 minutes per side.
Carefully, push green beans to one side of baking sheet and place chicken on empty half. Top both chicken breasts with half the grainy mustard and half the parsley (reserve remaining of both for sauce).
Roast until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Toss cooked green beans with red pepper flakes (to taste).
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to sear chicken to medium heat and add cream and remaining grainy mustard. Stir until mustard is fully combined.
Bring to a rolling boil. Stir occasionally until slightly thickened, 1-2 minutes.
Rolling means more than a few bubbles; a rolling boil means liquid is boiling vigorously.
Remove from burner. Swirl in butter, remaining parsley (reserve a pinch for garnish), and a pinch of salt.
Finish the Dish
Plate dish as pictured on front of card, spooning sauce over chicken. Garnish with reserved parsley. Bon appétit!
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