Meal Kit
Culinary Collection
Creamy Truffle and Mushroom Chicken
with roasted potatoes and beurre blanc broccoli
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Over 30g protein
- GLUTEN-SMART
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 8 oz. Broccoli Florets
- 4 oz. Button Mushrooms
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2 oz. Cream Cheese
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1 oz. Beurre Blanc Butter
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⅘ oz. Truffle Butter
- 2 tsp. Chicken Broth Concentrate
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1 tsp. Black Garlic Seasoning
- 1 tsp. Garlic Pepper
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) lOb5X2qV
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Calories730
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Carbohydrates44g
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Net Carbs39g
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Fat43g
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Protein46g
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Sodium1950mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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
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If using filets mignon or NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start the Potatoes
Quarter potatoes.
Place potatoes on prepared baking sheet and top with 1 Tbsp. olive oil and a pinch of salt and pepper. Massage oil and seasonings into potatoes. Spread into a single layer.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Cut broccoli into bite-sized pieces. Pat chicken dry and season all over with a pinch of salt and pepper. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean. -
4 Finish Potatoes and Add Broccoli
After 15 minutes, carefully remove sheet from oven. Flip potatoes and push to one side of sheet.
Place broccoli on now-empty side of sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and garlic pepper. Spread broccoli into a single layer.Roast in hot oven until potatoes and broccoli are fork-tender, 14-16 minutes.Carefully remove sheet from oven. Stir beurre blanc butter into broccoli until melted and combined. Stir black garlic seasoning into potatoes. Sheet will be hot! Use a utensil.While potatoes and broccoli roast, continue recipe. -
5 Make Mushroom Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes.
Add 1/4 cup water, cream cheese, and chicken base. Stir occasionally until combined, 1-2 minutes.Add truffle butter and stir until melted and combined.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with mushroom sauce. Bon appétit!
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