Meal Kit
Chicken with Porcini Cream Sauce
and spinach and apple salad with bacon vinaigrette
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy


Contains: Milk, Tree Nuts

Chef
Patrick Le Beau
In Your Box (serves 2)
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- ½ oz. Crumbled Bacon
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- 1 Golden Delicious Apple
- 1 Shallot
- ¼ oz. Sherry Vinegar
- 5 oz. Baby Spinach
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- ¼ oz. Dried Porcini Mushrooms
- 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.
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Nutrition (per serving)
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Calories615
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Carbohydrates21g
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Fat37g
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Protein50g
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Sodium1468mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 Prepare the Ingredients
Place mushrooms in a mixing bowl and cover with hot water. Set aside, 2 minutes. While mushrooms sit, peel and mince shallot. After 2 minutes, remove mushrooms from water and coarsely chop. Quarter apple and remove core. Cut into ¼" slices. Pat chicken dry, and season both sides with a pinch of salt and pepper.
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2 Make the Bacon Vinaigrette
Place a medium non-stick pan over medium heat. Add bacon and half the shallot (reserve remaining for sauce) to hot pan. Stir occasionally until warmed through, 2-3 minutes. Transfer shallot and bacon to a mixing bowl and combine with vinegar, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside. Wipe pan clean and reserve.
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3 Cook the Chicken
Return pan used to cook bacon and shallot to 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. Transfer 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 porcini and remaining shallot to hot pan. Cook until shallot softens, 60-90 seconds. Add ¼ cup water, cream cheese, and Parmesan. Stir until cream cheese is melted and combined, 1-2 minutes. Remove from burner and season with a pinch of salt and pepper. If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
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5 Toss Salad and Finish Dish
To bowl with bacon vinaigrette, add spinach, apple, walnuts, and a pinch of salt. Gently combine. Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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