Chicken with Peppercorn-Mushroom Gravy and Truffle Mashed Potatoes
Prep & Cook Time:45-55 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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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
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.
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.
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).
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 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.
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