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
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.
You Will Need
Medium 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
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 ¼" 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.
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.
Cook the Green Beans
Return pan used to cook chicken to medium-high heat. Add green beans to hot pan and stir.
Add ¼ 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.
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 ½ 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.
Finish the Dish
Plate dish as pictured in front of card, placing chicken on ** sauce**. Bon appétit!
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