Lemon Herb Beurre Blanc Chicken
with mushrooms and green beans
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
Ryan Pugh
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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1 oz. Lemon Garlic Herb Butter
- 8 oz. Green Beans
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⅗ oz. Butter
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1 oz. Light Cream Cheese
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2 tsp. Chicken Demi-Glace
- 8 oz. Cremini Mushrooms
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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Calories533
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Carbohydrates16g
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Fat33g
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Protein45g
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Sodium1703mg
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
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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 ¼ tsp. salt and a pinch of pepper.
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2 Cook 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 on one side, 4-5 minutes. Transfer chicken, seared side up, to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Reserve pan; no need to wipe clean. While chicken roasts, cook vegetables.
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3 Cook the Vegetables
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add green beans, mushrooms, ½ tsp. salt, and a pinch of pepper to hot pan. Stir to combine. Add 2 Tbsp. water and demi-glace. Cover, reduce heat to medium, and cook until vegetables are tender and water is almost completely evaporated, 5-7 minutes. Remove from burner and stir in butter pats until coated. Set aside, covered.
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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 lemon garlic herb butter until combined.
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5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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