All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
You may not know your sauté pan from your soup pot, but one thing you've got figured out is that old standby, simple mashed potatoes and gravy. Right? Wrong. Not that you haven't figured it out, but there's so much more to mashed potatoes and gravy than you ever imagined. This is a gravy made of fiery, perfectly pungent peppercorns and deep earthy mushrooms, adding both warmth and depth. And these potatoes are decked out with not only butter but lux truffle oil. There's nothing simple here, except that it's simply delicious.
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
Customize It Instructions
If using NY strip steak, follow same instructions as chicken in Step 3 and 4, cooking until steak reaches a minimum internal temperature of 145 degrees, 7-10 minutes per side. Halve to serve.
Mash the Potatoes
Cut potatoes into large chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add butter, half the cream cheese (reserve remaining for sauce), ½ tsp. salt, and half the potato cooking water. Mash until creamy, with a few lumps. If too thick, add remaining potato cooking water, 1 Tbsp, at a time, until desired consistency is reached. Stir in half the truffle oil. Taste, and add more if desired. Cover and set aside.
While potatoes cook, roast broccolini.
Roast the Broccolini
Trim bottom end from broccolini. If stems are thicker than ½", halve lengthwise.
Place broccolini on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer and roast in hot oven until broccolini tops are lightly charred, 10-12 minutes.
If broccolini finishes before rest of meal, remove from oven and tent with foil.
While broccolini roasts, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Pat chicken breasts dry, and season both sides with a pinch of coarse black pepper (reserve remaining for sauce).
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until softened, 4-5 minutes.
Add ¼ cup water, demi-glace, remaining cream cheese, and two pinches of coarse black pepper. Bring to a simmer.
Once simmering, stir occasionally until sauce is thickened and creamy, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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