Meal Kit
Crispy Onion Chicken
with creamy mushroom sauce and green beans
Prep & Cook Time: 35-45 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Nigel Palmer
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)
- 6 oz. Cremini Mushrooms
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1 oz. Crispy Fried Onions
- 8 oz. Green Beans
- 13 oz. Boneless Skinless Chicken Breasts
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¼ oz. Flour
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4 oz. Light Cream
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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Calories528
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Carbohydrates25g
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Fat32g
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Protein43g
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Sodium1623mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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 Prepare the Ingredients
Coarsely chop crispy onions. Cut two mushrooms into ¼" dice. Cut remaining mushrooms into ¼" slices, keeping diced and sliced mushrooms separate. Trim ends off green beans. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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2 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, pressing gently to adhere.
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3 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.
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4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans, ½ tsp. salt, and ¼ 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, 6-8 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Transfer vegetables to a plate and tent with foil. Reserve pan; no need to wipe clean.
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5 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, topping chicken with sauce. Bon appétit!
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