Meal Kit
Culinary Collection
Chicken Smothered with Mushroom Sauce
with beurre blanc broccoli
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 8 oz. Broccoli Florets
- 4 oz. Button Mushrooms
- 2 oz. Cream Cheese
- 1 oz. Beurre Blanc Butter
- ⅘ oz. Truffle Butter
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Black Garlic Seasoning
- 1 tsp. Garlic Pepper
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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Calories730
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Carbohydrates44g
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Net Carbs39g
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Fat43g
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Protein46g
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Sodium1950mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Plate
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, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Vegetables
Quarter potatoes.
Place potatoes on prepared baking sheet and top with 1 Tbsp. olive oil and a pinch of salt and pepper. Massage oil and seasonings into potatoes. Spread into a single layer.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Cut broccoli into bite-sized pieces. Pat chicken dry. Season both sides with a pinch of salt and pepper. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. -
4 Finish the Vegetables
After 15 minutes, carefully remove sheet from oven. Flip potatoes and push to one side of sheet. Sheet will be hot! Use a utensil.
Place broccoli on now-empty side of sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and garlic pepper. Spread into a single layer on their side. Sheet will be hot! Use a utensil.Roast in hot oven until potatoes and broccoli are fork-tender, 14-16 minutes.Carefully remove sheet from oven. Stir softened beurre blanc butter into broccoli until melted and combined. Sheet will be hot! Use a utensil.Stir black garlic seasoning into potatoes. Sheet will be hot! Use a utensil.While vegetables roast, continue recipe. -
5 Make Mushroom Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes.Add 1/4 cup water, cream cheese, and chicken base. Stir occasionally until combined, 1-2 minutes.Stir in truffle butter (to taste) until melted and combined.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with mushroom sauce. Bon appétit!
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