Think “crispy chicken” and your mind might go to fingers, tenders, or fried chicken sold by a rotating cast of colonels with fake white beards. But this chicken gives you a captivating crunch from a new source: fried onions. They add both texture and flavor to the succulent chicken breast, which is complemented by a creamy, rich mushroom sauce. Green beans and mushrooms round out this calorie- and carb-sensitive dish that brings you a whole new way to be crispy.
Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
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
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You Will Need
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Coarsely chop crispy onions.
Cut two mushrooms into ¼" dice. Cut remaining mushrooms into ¼" slices.
Trim ends off green beans.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Coat the Chicken
Stir together flour and 2 Tbsp. water in a mixing bowl until completely combined.
Place chicken breasts onto prepared baking sheet and lightly brush tops with flour-water mixture. Sprinkle crispy onions to cover and press gently to adhere.
Roast the Chicken
Roast in hot oven until crispy onions brown and chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.
While chicken roasts, cook vegetables.
Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add green beans, ½ tsp. salt, and ¼ tsp. pepper. Stir occasionally until tender, 4-7 minutes.
Add 1 Tbsp. olive oil and sliced mushrooms to hot pan. Stir occasionally until browned, 3-5 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Remove vegetables to a plate. Tent with foil.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook vegetables to medium-high heat.
Add 1 tsp. olive oil and diced mushrooms to hot pan. Stir occasionally until lightly browned, 2-4 minutes.
Add cream and bring to a boil. Stir often until thick enough to coat the back of a spoon, 1-2 minutes.
Season with a pinch of salt and pepper. Remove from burner.
Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
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