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
Tip: Easy way to mince rosemary? Quickly strip the leaves from their stem by holding the single sprig at the top, pinch the stem with two fingers, and quickly run your fingers down the stem to remove all the leaves. Bunch all the leaves into a pile, then mince to desired size. When they invented the phrase “home-style,” they probably had plates of chicken with mushroom gravy next to their dictionaries and thesauri. It just tastes like a Mom made it; either from a recipe handed down from her mother, or an item she found in a newspaper or magazine. (Kids, ask your parents what those are.) The umami flavors of mushroom, enriched by cream and sherry wine, enrobe the chicken with something both special and comforting. Home-style isn't just a branding word, but a feeling, a feeling we think we've captured well here.
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
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
Prepare the Ingredients
Trim ends off green beans.
Cut mushrooms into ¼" slices.
Stem and mince rosemary.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Start the Green Beans and Chicken
Place green beans on prepared baking sheet and toss with 2 tsp. olive oil, garlic, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil and seasoning into green beans.
Spread into a single layer on one half of baking sheet. Roast in hot oven, 5 minutes.
While green beans roast, heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes.
Remove from burner. Chicken and green beans will finish cooking in a later step.
Finish the Green Beans and Chicken
Transfer chicken, seared side up, to empty half of baking sheet. Reserve pan; no need to wipe clean.
Roast until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken and green beans roast, make mushroom gravy.
Make the Mushroom Gravy
Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add mushrooms and rosemary (reserving a pinch for garnish) to hot pan. Stir occasionally until browned, 2-3 minutes.
Add sherry and stir occasionally until slightly thickened, 3-4 minutes.
Add cream and chicken base. Bring to a simmer. Once simmering, stir occasionally until liquid reaches the consistency of a light gravy, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, pouring sauce on chicken and garnishing with reserved rosemary. Bon appétit!
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