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
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
All the pieces come together in this weeknight meal, which has ease of assembly that'll take away your stresses and worries about the kitchen. Chicken is seared, then roasted, and then earthy mushrooms and fresh green beans come together with ease in the same pan. (And then we add butter, the best ingredient.) And there's more butter! The beurre blanc sauce gives the roasted chicken, something lemony, something garlicky, and something buttery rich. All the pieces fit, for the best dinner you've had in ages. 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)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 6 oz. Cremini Mushrooms
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1 oz. Light Cream Cheese
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⅘ oz. Lemon Garlic Butter
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⅗ oz. Butter
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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.
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Nutrition (per serving) VProylqR
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Calories500
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Carbohydrates16g
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Net Carbs12g
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Fat31g
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Protein41g
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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
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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.
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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.
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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!
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