Meal Kit
Skinnytaste Chicken with Mushroom-Shallot Sauce
and wild rice
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Soy
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Under %{max_calories} calories
Chef
Gina Homolka
This tasty, fragrant Skinnytaste dish is an absolute knockout at the dinner table. It's got all our favorite 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 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)
- 12 oz. Boneless Skinless Chicken Breasts
- 4 oz. Cremini Mushrooms
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½ cup Seasoned Wild Rice Blend
- 1 Shallot
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
- ¼ oz. Dijon Mustard
- ¼ oz. Parsley
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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Calories470
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Carbohydrates43g
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Net Carbs41g
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Fat15g
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Protein41g
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Sodium1190mg
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
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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 Prepare the Ingredients
Coarsely chop mushrooms.
Stem and coarsely chop parsley.Peel and mince shallot.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 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 Make the Sauce
Return pan used to cook chicken to medium heat. Add butter to hot pan and let 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), 1/2 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 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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