Meal Kit
Farmhouse Fried Chicken
with mashed potatoes and corn
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
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Chef
Nigel Palmer
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 5 oz. Frozen Corn
- 2 oz. Shredded Cheddar Cheese
- 1 oz. Light Sour Cream
- ¼ cup Italian Panko Blend
- ⅗ oz. Butter
- ½ fl. oz. Honey
- 2 Green Onions
- ¼ oz. Dijon Mustard
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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Calories930
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Carbohydrates65g
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Net Carbs60g
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Fat53g
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Protein49g
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Sodium1460mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- Neutral Oil
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Potato Masher
- 2 Plates
- 1 Colander/Strainer
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
Customize It Instructions
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If using antibiotic free chicken breasts, follow same instructions.
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1 Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potatoes and 1 tsp. salt covered by water to a boil.Once boiling, cook until fork-tender, 12-15 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.Add sour cream, cheese, 1/4 tsp. salt, and 1/3 cup reserved potato cooking water. Mash until smooth. If too dry, add additional reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.Cover and set aside to keep warm.While potatoes cook, continue recipe. -
2 Prepare Ingredients and Make Honey Butter
Trim and thinly slice green onions, keeping white and green portions separate.
In a mixing bowl, combine softened butter and honey. Set aside.Evenly spread panko on a plate.Pat chicken dry and season both sides with a pinch of salt and pepper. Coat chicken evenly on both sides with mustard. Transfer chicken to plate with panko and flip until coated on both sides, pressing gently to adhere. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1/4 cup neutral oil.
Add chicken to hot pan and cook until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to another plate. Wipe pan clean and reserve. -
4 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. Stir occasionally until softened, 1-2 minutes.Add corn and a pinch of salt and pepper. Stir occasionally until heated through, 1-2 minutes.Remove from burner. -
5 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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