2-Serving
Chicken Scaloppine and Mushroom Gravy
with roasted potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Ryan Pugh
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In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 4 oz. Cremini Mushrooms
- ½ cup Panko Breadcrumbs
- 1 oz. Cream Cheese
- 1 oz. Goat Cheese
- 4 Green Onions
- 2 tsp. Chicken Demi-Glace Concentrate
- ½ tsp. Garlic Salt
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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Calories680
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Carbohydrates55g
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Net Carbs50g
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Fat32g
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Protein46g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 2 Plates
- 1 Mallet
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 breasts, follow same instructions.
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1 Roast the Potatoes
Cut potatoes into 1/2" wedges.
Place potato wedges on prepared baking sheet and toss with 2 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer.Roast in hot oven until browned and tender, 25-30 minutes, flipping once halfway through.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" 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 Pound and Coat the Chicken
Want a shortcut? Skip pounding and coating. Reserve panko and skip to step 4.
Spread panko evenly on a plate.Cover chicken with plastic wrap and pound with a heavy object to an even 1/2" thickness.Remove plastic wrap. Transfer chicken to plate with panko. Flip until coated on both sides, pressing gently to adhere. -
4 Cook the Chicken
Line another 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. Cook until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.If you skipped pounding in step 3, place pan over medium heat and cook chicken 1-2 minutes longer per side.Remove from burner. Transfer chicken to towel-lined plate.While chicken cooks, continue recipe. -
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. Stir occasionally until browned, 4-6 minutes.
Add 1/4 cup water, softened cream cheese, demi-glace, and a pinch of salt and pepper. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Garnish potatoes with goat cheese (crumbling, if needed) and green portions of green onions.If you skipped breading, garnish with reserved panko. Bon appétit!
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