Meal Kit
Lemon Herb 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
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 8 oz. Cremini Mushrooms
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1 oz. Light Cream Cheese
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1 oz. Lemon Garlic Herb 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) pq1vYXO5
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Calories540
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Carbohydrates17g
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Net Carbs14g
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Fat33g
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Protein45g
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Sodium1560mg
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 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 on one side, 4-5 minutes.
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, reduce heat to medium, and cook until vegetables are tender, 5-7 minutes.If vegetables need more time, add 1 Tbsp. water and cook until evaporated, 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 lemon garlic herb 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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