Meal Kit

Culinary Collection

Peppercorn Crusted Chicken

with garlic demi and Rockefeller potato gratin

Prep & Cook Time: 25-35 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

When you want that steak meal, but your doctor said you have to cut back on red meat. You can always imagine with this dressed up chicken and creamy gratin.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    4 fl. oz. Cream Sauce Base
  • 5 oz. Baby Spinach
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • 4 Garlic Cloves
  • Info
    ⅓ oz. Butter
  • ½ tsp. Coarse Black Pepper

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.

  • Nutrition (per serving)

  • Calories
    650
  • Carbohydrates
    60g
  • Net Carbs
    55g
  • Fat
    26g
  • Protein
    48g
  • Sodium
    1530mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 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

  • If using pork chops, follow same instructions as chicken in Step 4, cooking until browned and chops reach minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  • If using NY strip steaks, follow same instructions as chicken in Step 4, cooking until steaks reach desired doneness, or 7-10 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.

  1. 1

    Prepare the Ingredients

    Peel and cut potatoes into 1/4" slices.

    Chop spinach.

    Mince half the garlic. Place remaining whole garlic on a piece of foil and top with 1 tsp. olive oil. Form pouch around garlic.

  2. 2

    Start the Gratin

    Place a large non-stick pan over medium-high heat. Add potatoes, minced garlic, a pinch of salt, and 1/4 cup water to hot pan.

    Stir occasionally until liquid is mostly evaporated and potatoes are tender, 4-5 minutes.

    Add spinach and stir until wilted and combined, 1-2 minutes.

    Add cream base, half the cheese (reserve remaining for topping), 1/4 tsp. salt, and a pinch of pepper. Stir until cheese has melted, 30-60 seconds.

    Remove from burner.

  3. 3

    Finish the Gratin

    Transfer potato mixture to prepared medium oven-safe casserole dish. Spread into an even layer. Top with panko and remaining cheese.

    Place casserole dish on prepared baking sheet. Place garlic pouch on baking sheet.

    Roast in hot oven until garlic is tender and topping is golden-brown, 14-16 minutes.

    While gratin and garlic roast, continue recipe.

  4. 4

    Cook the Chicken

    Pat chicken dry, and season one side with coarse black pepper.

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve.

  5. 5

    Make Sauce and Finish Dish

    Carefully unwrap roasted garlic from foil pouch and mince.

    Return pan used to cook chicken to medium heat. Add 1/4 cup water, demi-glace, and minced roasted garlic. Bring to a simmer.

    Once simmering, stir occasionally until sauce has slightly thickened, 1-2 minutes.

    Remove from burner and stir in butter.

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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