Meal Kit
Chicken with Mushroom-Shallot Sauce and Wild Rice
Skinnytaste
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Soy
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Under %{max_calories} calories
Chef
Gina Homolka
This tasty, fragrant Skinnytaste dish is an absolute knockout at the dinner table. It's got all our favorite spring flavors: dijon mustard, parsley, shallots. From the flavorful wild rice to the tender chicken in its mushroomy umami sauce, each bite is worth a happy dance. You know what else is worthy of a happy dance? Knowing this satisfying, springtime dish has less than 500 calories. Woot woot!
Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 4 oz. Cremini Mushrooms
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½ cup Seasoned Wild Rice Blend
- 1 Shallot
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Parsley
- ¼ oz. Dijon Mustard
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) 2PZGmBq9
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Calories490
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Carbohydrates44g
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Net Carbs42g
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Fat15g
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Protein44g
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Sodium1230mg
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. -
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. -
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. -
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), 1/2 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. -
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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