Express
Mushroom Smothered Chicken
with garlic butter rice
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
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In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Button Mushrooms
- 8 oz. Cooked White Rice
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- 2 Green Onions
- 2 tsp. Chicken Broth Concentrate
- ½ tsp. Garlic and Parsley Seasoning
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) yP5zXZq8
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Calories520
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Carbohydrates37g
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Net Carbs35g
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Fat23g
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Protein37g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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 antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Prepare the Vegetables
Stem mushrooms and cut caps into 1/4” slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
Cook the Chicken and Mushrooms
Pat chicken dry and season both sides with 1/4 tsp. salt and garlic and parsley seasoning.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Add mushrooms and stir occasionally until tender, 2-3 minutes.While chicken and mushrooms cook, continue recipe. -
Make the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and stir often until fragrant, 30-60 seconds.Add rice, 1/4 cup water, and 1/4 tsp. salt. Stir occasionally until rice is heated through, 3-5 minutes.Stir butter into rice until melted and combined.Remove from burner. -
Add Sauce and Finish Dish
Add cream cheese, chicken base, 1/4 cup water, and a pinch of salt and pepper to hot pan with chicken and mushrooms. Stir to combine and bring to a simmer.
Once simmering, remove from burner.Plate dish as pictured on front of card, topping rice with chicken and mushrooms, sauce, and green portions of green onions. Bon appétit!
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