Meal Kit
Chicken with Mushroom-Shallot Sauce and Wild Rice
Skinnytaste
Prep & Cook Time: 40-50 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy

Contains: Milk, Soy
In Your Box (serves 2)
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- 1 Shallot
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- 4 oz. Cremini Mushrooms
- ¼ oz. Dijon Mustard
- ¼ oz. Parsley
- 13 oz. Boneless Skinless Chicken Breasts
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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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Calories490
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Carbohydrates44g
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Fat15g
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Protein44g
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Sodium1228mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
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
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1 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.
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2 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.
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3 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.
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4 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.
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5 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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