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
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. BL/SL Chicken Breast (12oz)
- 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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