Meal Kit
Culinary Collection
Shallot Creme Chicken & Sweet Potato Au Gratin
with balsamic-dressed mixed greens
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
In Your Box (serves 2)
- 2 Sweet Potato
- 12 oz. Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 2 oz. Spring Mix
- 1 Shallot
- 1 oz. Shredded Mozzarella
- 1 oz. Creme Fraiche
- ½ oz. Balsamic Vinaigrette
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. Dijon Mustard
- ½ tsp. Potato Spice Seasoning
- ½ tsp. Garlic 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.
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Nutrition (per serving)
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Calories640
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Carbohydrates51g
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Net Carbs39g
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Fat28g
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Protein45g
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Sodium1780mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Medium Non-Stick Pan
- 1 9" x 13" Casserole Dish
- 1 Colander/Strainer
- 1 Mixing Bowl
- 1 Plate
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, 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 Start the Sweet Potato Au Gratin
Cut sweet potatoes into thin rounds.
Once water is boiling, add sweet potatoes to hot pot and reduce to a simmer.Once simmering, cook until slightly tender, 5-7 minutes.Remove from burner. Drain sweet potatoes in a colander/strainer and set aside.While sweet potatoes cook, continue recipe. -
2 Prepare the Ingredients
Peel and mince shallot.
Pat chicken dry. Season both sides with garlic pepper and a pinch of salt. -
3 Finish the Sweet Potato Au Gratin
Transfer sweet potatoes to prepared casserole dish. Stir in cream base, half the chicken base, half the shallots (reserve remaining of both for sauce), and potato spice seasoning until combined. Spread into an even layer and evenly top with cheese.
Bake uncovered in hot oven until sweet potatoes are fork-tender and sauce is bubbling, 15-20 minutes.Carefully remove from oven. Rest, 5 minutes.While sweet potatoes bake, continue recipe. -
4 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.Reduce heat to medium-low. Transfer chicken to a plate and tent with foil. Wipe pan clean and keep over medium-low heat. -
5 Make Sauce, Assemble Salad, and Finish Dish
Add 1 tsp. olive oil and remaining shallots to hot pan. Stir occasionally until slightly browned, 60-90 seconds.
Stir in creme fraiche, mustard (to taste), remaining chicken base, a pinch of pepper, and 2 Tbsp. water until combined, 1-2 minutes.Remove from burner.While sauce cooks, in a mixing bowl, combine spring mix and balsamic vinaigrette (to taste).Plate dish as pictured on front of card, topping chicken with sauce. Slice chicken, if desired. Bon appétit!
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