Meal Kit
Lemon Garlic Beurre Blanc Chicken
with mushrooms and green beans
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 6 oz. Cremini Mushrooms
- 1 oz. Light Cream Cheese
- ⅘ oz. Lemon Garlic Butter
- ⅗ oz. Butter
- 2 tsp. Chicken Demi-Glace Concentrate
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)
-
Calories500
-
Carbohydrates16g
-
Net Carbs12g
-
Fat31g
-
Protein41g
-
Sodium1680mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 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
Customize It Instructions
-
If using sirloin steaks, follow same instructions as chicken in Steps 1 and 2, cooking until steaks are browned, 2-3 minutes on one side, then roasting seared side up ntil steak reaches minimum internal temperature, 10-12 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
-
If using mahi-mahi, halve, pat dry, and season both sides with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side. Skip roasting.
-
1 Prepare the Ingredients
Quarter mushrooms.
Trim ends off green beans and halve.Pat chicken dry and season both sides with a pinch of salt and pepper. -
2 Roast the Chicken
Heat 2 tsp. olive oil in a large non-stick pan over medium heat.
Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes on one side.Transfer chicken, seared side up, to prepared baking sheet. Reserve pan; no need to wipe clean.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken roasts, cook vegetables. -
3 Cook the Vegetables
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.
Add green beans, mushrooms, demi-glace, 1/2 tsp. salt, and a pinch of pepper to hot pan. Stir to combine.Cover, and reduce heat to medium. Cook until vegetables are tender, 6-8 minutes.Uncover, and stir occasionally until liquid evaporates, 1-2 minutes.Remove from burner and stir in plain butter until coated. Cover and set aside. -
4 Make the Sauce
Bring 2 Tbsp. water and cream cheese to a simmer in a small pot over medium-high heat.
Once simmering, stir until smooth and creamy, 1-2 minutes.Remove from burner and stir in a pinch of salt and lemon garlic butter until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
