Creamy Truffle Chicken Skillet with Mushrooms and Green Beans
Prep & Cook Time:10-15 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
Double the umami burst here with both the fabulous fungi mushrooms and a hit of truffle salt, elevating the skillet to perfection. Creamy, mushroom-y, quick, and easy, this skillet is just too fantastic for words. (And yet we keep coming up with them!)
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
Large 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
Trim ends off green beans and cut into 2" pieces.
Cut mushrooms into ¼" slices.
Coarsely crush crackers.
Pat diced chicken dry.
Cook the Chicken and Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add chicken and mushrooms to hot pan and stir occasionally until chicken lightly browns, 3-4 minutes.
Stir in green beans, ¼ tsp. salt, and a pinch of pepper. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.
Make the Sauce
Stir cream sauce base, truffle salt, and a pinch of salt and pepper into hot pan.
Bring to a boil. Once boiling, remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crushed crackers. Bon appétit!
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