Meal Kit

Presidential Chicken and Shallot Cream Sauce

with white cheddar green beans

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

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

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 12 oz. Green Beans
  • Info
    2 oz. Puff Pastry Dough Squares
  • 1 Shallot
  • Info
    1 oz. Shredded White Cheddar Cheese
  • Info
    1 oz. Light Cream Cheese
  • Info
    ⅗ oz. Butter
  • 2 tsp. Chicken Broth Concentrate
  • Info
    ¼ oz. Flour
  • ½ tsp. Garlic Salt
Contains: FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6
Food intolerance information

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Small Pot

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
  1. 1

    Prepare the Ingredients

    Peel and mince half the shallot. (Remaining shallot is yours to do with as you please.)

    Trim ends off green beans and halve.

    Remove puff pastry from refrigerator. Score pastry. Using the tip of a knife, draw diagonal lines on pastry, about 1/4" apart. Draw another set of diagonal lines crosswise from the first, forming a crosshatch. This is called scoring. Halve pastry diagonally and refrigerate again.

    Pat chicken dry, and season both sides with a pinch of pepper.

  2. 2

    Cook the Chicken

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and sear until browned, 2-3 minutes per side.

    Remove chicken to a plate and rest, 1 minute. Reserve pan; no need to wipe clean.

    Remove puff pastry from refrigerator. Wrap rested chicken in puff pastry. Place on prepared baking sheet, tucking pasty ends under chicken.

    Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes.

    While chicken roasts, cook green beans.

  3. 3

    Cook the Green Beans

    Return pan used to cook chicken to medium-high heat. Add green beans to hot pan and stir.

    Add 1/4 cup water and cover. Reduce heat to medium and cook undisturbed until water is almost entirely evaporated, 8-10 minutes.

    Uncover. Stir in garlic salt and butter until butter is melted.

    Remove from burner. Top with cheddar cheese and cover.

  4. 4

    Make the Sauce

    Place a small pot over medium heat and add 2 tsp. olive oil.

    Add minced shallot to hot pot and stir occasionally until softened, 2-3 minutes.

    Add flour and stir to combine.

    Stir in 1/2 cup water, chicken base, and cream cheese. Bring to a simmer.

    Once simmering, stir until liquid is reduced by half, 4-6 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured in front of card, placing chicken on ** sauce**. Bon appétit!

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