Express
Creamy Bacon and Green Onion Chicken Cutlet
with carrots
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 12 oz. Coin Cut Carrots
- 10 oz. Boneless Skinless Chicken Cutlet
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4 fl. oz. Cream Sauce Base
- 2 Green Onions
- ⅘ oz. Bacon Bits
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Minced Garlic and Parsley
- 0.14 oz. Lemon Juice
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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Calories410
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Carbohydrates24g
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Net Carbs18g
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Fat19g
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Protein36g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 Cook the Chicken
Pat chicken dry. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
2 Prepare Ingredients and Start Carrots
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add carrots and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.Uncover and add minced garlic and parsley, white portions of green onions, and a pinch of salt. Stir often until lightly browned, 2-4 minutes.If carrots need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. -
3 Make the Sauce
Return pan used to cook chicken to medium heat. Add bacon to hot pan and cook until browned and crispy, 2-3 minutes.
Add cream base, mirepoix base, and a pinch of pepper. Bring to a simmer.Once simmering, remove from burner.Stir in lemon juice and half the green portions of green onions (reserve remaining for garnish). -
4 Coat Chicken and Finish Dish
Transfer chicken to pan with sauce and flip until coated.
Plate dish as pictured on front of card, spooning sauce over chicken and garnishing with remaining green portions of green onions. Bon appétit!
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