Chicken with Peppercorn-Mushroom Gravy and Truffle Mashed Potatoes

Culinary Collection

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • ½ fl. oz. Truffle Oil
  • 4 oz. Cremini Mushrooms
  • Info
    2 oz. Light Cream Cheese
  • Info
    ⅗ oz. Butter
  • 8 oz. Broccolini
  • 1 tsp. Coarse Black Pepper
  • Info
    4 tsp. Chicken Demi-Glace
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    666
  • Carbohydrates
    47g
  • Fat
    32g
  • Protein
    49g
  • Sodium
    1708mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

  • 1

    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 ¼ cup 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. While potatoes cook, roast broccolini.

  • 2

    Roast the Broccolini

    Trim bottom end from broccolini. 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. While broccolini roasts, prepare ingredients.

  • 3

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Pat chicken breasts dry, and season both sides with a pinch of coarse ground pepper (reserve remaining for sauce).

  • 4

    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.

  • 5

    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 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.

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.