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 may see "scallopini" and think, scallops, that's a seafood dish. Au contraire! (Well, technically you're correct, scallops are a seafood dish… but that's not the point!) The point is this tender chicken is flattened, breaded, and fried, making for crisp meaty delight in every bite, a rhyme as old as time. There's also a rich mushroom gravy to raise those forkfuls to new heights of pure deliciousness. No scallops here, but plenty of perfect flavor.
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
Customize It Instructions
If using pork tenderloin, pat dry and slice into medallions, 3/4"-thick. Season all over with a pinch of salt and pepper. Follow same instructions as chicken in Step 5, cooking until pork reaches minimum internal temperature, 3-5 minutes per side.
Roast the Potato Wedges
Cut potato into ½" wedges.
Place potato wedges on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and garlic pepper. Gently massage oil and seasoning into potato wedges.
Spread into a single layer and roast in hot oven until browned and tender, 25-27 minutes, flipping once halfway through.
While potato wedges roast, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Prepare the Chicken
Place panko on a plate or in a shallow bowl.
Cover chicken with plastic wrap and pound with a heavy object to an even ½" thickness.
Remove plastic wrap and place chicken in panko. Flip chicken to coat both sides, pressing gently to adhere.
Cook the Chicken
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil.
Carefully add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.
Transfer chicken to towel-lined plate. While chicken cooks, make sauce.
Make Sauce and Finish Dish
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mushrooms and white portions of green onions to hot pan and stir occasionally until browned, 4-6 minutes.
Add ¼ cup water, cream cheese, demi-glace, and a pinch of salt and pepper. Bring to a simmer, stirring occasionally. Once simmering, stir until smooth and slightly thickened, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping chicken with sauce, and garnishing potatoes with goat cheese (crumbling with your hands, if needed) and green portions of green onions. Bon appétit!
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