Panko-Crusted Chicken and Pub-Style Mustard Cream Sauce
with white cheddar potatoes, broccoli, and mushrooms
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Slice potatoes into ¼" sticks.
Roast the Vegetables
Place broccoli, potatoes, and mushrooms on prepared baking sheet and toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into vegetables.
Spread into a single layer and roast in hot oven until tender, 13-15 minutes.
While vegetables roast, prepare chicken.
Prepare the Chicken
Pat chicken breasts dry.
Cover chicken with plastic wrap and pound with a heavy object to an even ¼" thickness. You may also use a gallon bag for easier clean-up.
Remove plastic wrap and drizzle chicken on both sides with 1 tsp. olive oil. Coat evenly with panko, pressing gently to adhere.
Cook the Chicken
Place a large non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.
While oil heats, line a plate with a paper towel.
After 5 minutes, test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Carefully place chicken in hot oil and cook until chicken is golden brown and reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.
Remove chicken to towel-lined plate.
Make Sauce and Finish Dish
Place a small pot over medium heat.
Add cream sauce base, mustard, 1 tsp. water, and a pinch of salt and pepper to hot pot. Bring to a simmer, stirring often.
Once simmering, remove from burner and stir in half the chives (reserve remaining for garnish).
Plate dish as pictured on front of card, topping chicken with sauce and garnishing vegetables with cheese and remaining chives. Bon appétit!
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