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: Tree Nuts (Walnuts), Milk

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 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

Porcinis are all about cooperation and working together; when they're growing in the dirt, they form a symbiotic, mutually beneficial relationship with the roots of the tree. The shrooms get the sugars the tree naturally produces, and the tree gets more surface area to access water and nutrients. The cooperation and helpfulness exist in this meal, too, where they bring rich earthiness and perfect umami, while the cream cheese and Parmesan bring nutty goodness and amazing creaminess. Teamwork making the dream work. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Golden Delicious Apple
  • 2 oz. Baby Spinach
  • 1 Shallot
  • Info
    1 oz. Light Cream Cheese
  • Info
    1 oz. Walnut Halves
  • ½ oz. Crumbled Bacon
  • ½ oz. Sherry Vinegar
  • Info
    ½ oz. Grated Parmesan
  • ¼ oz. Dried Porcini Mushrooms
Contains: Sulfites
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Customize It Instructions

  • If using sirloin steaks, follow same instructions as chicken in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.

  • If using ribeye, follow same instructions as chicken in Steps 1 and 3, cooking until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.

  • If using pork chops, follow same instructions as Chicken in Steps 1 and 3, cooking until pork reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Prepare the Ingredients

    Place mushrooms in a heat-safe mixing bowl and cover with hot water. Set aside, 2 minutes.

    While mushrooms sit, peel and mince shallot.

    Quarter apple and remove core. Cut into 1/4" slices.

    After 2 minutes, remove mushrooms from water and coarsely chop.

    Pat chicken dry, and season both sides with a pinch of salt and pepper.

  2. 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, dry pan. Stir occasionally until warmed through, 2-3 minutes.

    Transfer shallot and bacon to a mixing bowl and combine with sherry vinegar, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.

    Wipe pan clean and reserve.

  3. 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. Keep pan over medium heat.

  4. 4

    Make the Sauce

    Add mushrooms and remaining shallot to hot pan. Cook until shallot softens, 60-90 seconds.

    Add 1/4 cup water, cream cheese, and Parmesan. Stir until combined and cream cheese is melted, 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. 5

    Make Salad and Finish Dish

    Add spinach, apple, walnuts, and a pinch of salt to bowl with bacon vinaigrette. Toss or gently combine.

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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