and spinach and apple salad with bacon vinaigrette
Prep & Cook Time:30-40 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
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.
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.
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
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 ¼" 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.
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.
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.
Make the Sauce
Add mushrooms and remaining shallot to hot pan. Cook until shallot softens, 60-90 seconds.
Add ¼ 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.
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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