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
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
Medium 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
Make the Potatoes
Halve potatoes lengthwise and slice into ½" slices. Bring a medium pot with potatoes and 1 tsp. salt covered by water to a boil. Cook until fork-tender, 12-15 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream, cheese, ¼ tsp. salt, and half the potato cooking water. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Cover and set aside.
While potatoes boil, prepare ingredients.
Prepare Ingredients and Crust Chicken
Trim and thinly slice green onions, keeping white and green portions separate.
In a mixing bowl, combine butter and honey. Set aside.
Pat chicken dry, and season both sides with a pinch of salt and pepper. Spread mustard evenly all over chicken.
Place panko in a shallow bowl or on a plate. Add chicken and flip to coat with panko, pressing gently to adhere.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil. Add chicken to hot pan and cook until golden and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Transfer chicken to a plate. Wipe pan clean and reserve.
Cook the Corn
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and stir occasionally until softened, 1-2 minutes.
Add corn and stir occasionally until heated through, 1-2 minutes.
Remove from burner and season with a pinch of salt and pepper.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with honey butter, and garnishing potatoes with green portions of green onions. Bon appétit!
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