Meal Kit
Culinary Collection
Parisian Cream Chicken
with mushroom and lentil orzo
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Asparagus
- 4 oz. Button Mushrooms
- 4 oz. Orzo Pasta
- 2 oz. Creme Fraiche
- 2 oz. Brown Lentils
- 1 oz. Cream Cheese
- ¼ oz. Dijon Mustard
- ½ tsp. Rotisserie Chicken Seasoning
- 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)
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Calories690
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Carbohydrates54g
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Net Carbs47g
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Fat30g
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Protein50g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 1 Baking Sheet
- 1 Plate
- 1 Colander/Strainer
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, follow same instructions.
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If using filets mignon or sirloin steaks, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook Orzo and Prepare Ingredients
Once water is boiling, add orzo and cook until al dente, 4-5 minutes.
Remove from burner. Drain orzo in a colander/strainer and set aside.While orzo cooks, stem mushrooms and cut caps into 1/2” dice.Trim woody ends off asparagus.Pat chicken dry and season both sides with rotisserie chicken seasoning and a pinch of salt and pepper. -
2 Roast the Asparagus
Place asparagus on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, half the garlic and parsley seasoning (reserve remaining for lentil orzo), and a pinch of pepper. Spread into a single layer.
Roast in hot oven until tender, 10-12 minutes.If asparagus are thinner than a pencil, check for doneness sooner.Carefully remove from oven.While asparagus roast, continue recipe. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil.Wipe pan clean and reserve.While chicken cooks, continue recipe. -
4 Make the Mushroom and Lentil Orzo
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add mushrooms and a pinch of pepper to hot pan. Stir occasionally until slightly browned, 4-6 minutes.Add 1/2 tsp. salt, lentils, orzo, remaining garlic and parsley seasoning, half the cream cheese (reserve remaining for sauce), half the creme fraiche (reserve remaining for sauce), 1/4 cup water, and a pinch of salt and pepper Stir occasionally until combined and orzo is heated through, 2-3 minutes.Remove from burner. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add remaining cream cheese, remaining creme fraiche, mustard (to taste), and 2 Tbsp. water to hot pan. Stir constantly until slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Slice chicken, if desired. Bon appétit!
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