Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 6 oz. Cremini Mushrooms
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.
Nutrition (per serving) 4P6l2WOY
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 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
Customize It Instructions
If using boneless pork chop, follow same instructions as chicken for Steps 1, 2, and 3, roasting until pork reaches minimum internal temperature, 12-14 minutes.
If using filets mignon, follow same instructions as chicken for Steps 1, 2, and 3, roasting until filets reaches minimum internal temperature, 15-17 minutes.
If using bacon, line a plate with a paper towel. Place a medium non-stick pan over medium heat and add bacon to hot pan. Flip occasionally until crisp, 6-8 minutes. Transfer to towel-lined plate to remove excess oil.
Prepare the Ingredients
Coarsely chop crispy onions.Cut two mushrooms into 1/4" dice. Cut remaining mushrooms into 1/4" slices, keeping diced and sliced mushrooms separate.Trim ends off green beans.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Coat the Chicken
Stir together flour and 2 Tbsp. water in a mixing bowl until completely combined.Place chicken breasts on prepared baking sheet and lightly brush tops with flour-water mixture. Top with crispy onions and press gently to adhere.
Roast the Chicken
Roast in hot oven until golden 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 and add 1 tsp. olive oil. Add green beans, 1/2 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until tender, 4-7 minutes.Add 2 tsp. 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.Transfer vegetables to a plate. Tent with foil.Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
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. Once boiling, 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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