Meal Kit

Chicken Scallopini and Mushroom Gravy

with roasted garlic and goat cheese potatoes

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onions
  • Info
    1 oz. Light Cream Cheese
  • ½ tsp. Garlic Salt
  • 1 tsp. Garlic Pepper
  • Info
    ½ cup Panko Breadcrumbs
  • 4 oz. Cremini Mushrooms
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • Info
    1 oz. Goat Cheese
  • 12 oz. Red Potatoes

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.

  • Nutrition (per serving)

  • Calories
    676
  • Carbohydrates
    57g
  • Fat
    31g
  • Protein
    49g
  • Sodium
    1702mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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