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

Calories Conscious
Carb Conscious
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)

  • Info
    ½ oz. Grated Parmesan
  • ½ oz. Crumbled Bacon
  • Info
    1 oz. Walnut Halves
  • 1 Golden Delicious Apple
  • 1 Shallot
  • ¼ oz. Sherry Vinegar
  • 5 oz. Baby Spinach
  • Info
    1 oz. Light Cream Cheese
  • 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.

  • Nutrition (per serving)

  • Calories
    623
  • Carbohydrates
    21g
  • Fat
    37g
  • Protein
    50g
  • Sodium
    1462mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 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.

  • 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.

  • 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.

  • 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.

  • 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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