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
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
Cook the Wild Rice
Bring a medium pot with wild rice and 1 cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes.
If water remains after 23 minutes, keep cooking, 5 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Peel and chop shallot.
Coarsely chop mushrooms.
Stem and coarsely chop parsley.
Pat chicken dry. On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even thickness. Feel free to use a disposable gallon-size bag instead of wrap. Remove plastic wrap. Season chicken on both sides with a pinch of pepper.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook chicken to medium heat. Add butter to hot pan and melt.
Once butter is melted, add shallot and stir occasionally until tender, 2-4 minutes.
Stir in mushrooms, demi-glace, mustard, half the parsley (reserve remaining for garnish), ½ cup water, and a pinch of pepper. Bring to a simmer.
Once simmering, stir occasionally until mushrooms are tender, 5-7 minutes.
If sauce is too dry, add additional 1-2 Tbsp. water.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and garnishing with remaining parsley. Bon appétit!
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