Meal Kit

Skinnytaste Chicken with Mushroom-Shallot Sauce

and wild rice

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Soy

Calories Conscious
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

This tasty, fragrant Skinnytaste dish is an absolute knockout at the dinner table. It's got all our favorite spring flavors: dijon mustard, parsley, shallots. From the flavorful wild rice to the tender chicken in its mushroomy umami sauce, each bite is worth a happy dance. You know what else is worthy of a happy dance? Knowing this satisfying, springtime dish has less than 500 calories. Woot woot!

Gina Homolka, recipe developer and author of Skinnytaste, best-selling cookbook series and popular food blog, offers approachable takes on balanced, home-cooked meals.

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    ½ cup Seasoned Wild Rice Blend
  • ¼ oz. Parsley
  • 4 oz. Cremini Mushrooms
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 1 Shallot
  • ¼ oz. Dijon Mustard

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
    490
  • Carbohydrates
    44g
  • Fat
    15g
  • Protein
    44g
  • Sodium
    1228mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium 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

    Cook the Wild Rice

    Bring a medium pot with wild rice and 1 cup water to a boil. Lower to a simmer, cover, and cook until tender, 20-23 minutes. If water remains after 23 minutes, keep cooking, 5 minutes. Remove from burner and set aside covered. While rice cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Peel and chop shallot. Coarsely chop mushrooms. Stem and coarsely chop parsley. Pat chicken dry. On a separate cutting board, cover chicken with plastic wrap and pound with a heavy object into an even thickness. Feel free to use a disposable gallon-size bag instead of wrap. Remove plastic wrap. Season chicken on both sides with a pinch of pepper.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

  4. 4

    Make the Sauce

    Return pan used to cook chicken to medium heat. Add butter to hot pan and melt. Once butter is melted, add shallot and stir occasionally until tender, 2-4 minutes. Stir in mushrooms, demi-glace, mustard, half the parsley (reserve remaining for garnish), ½ cup water, and a pinch of pepper. Bring to a simmer. Once simmering, stir occasionally until mushrooms are tender, 5-7 minutes. If sauce is too dry, add additional 1-2 Tbsp. water. Remove from burner.

  5. 5

    Finish the Dish

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

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