Express
Premium
Smothered Chicken and Leek Gravy
with carrots and mashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 20 oz. Mashed Potatoes
- 12 oz. Halved Coin Cut Carrots
- 4 fl. oz. Cream Sauce Base
- 1 oz. Leeks
- ¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Vegetable Base
- ¼ oz. AP Flour
- 1 tsp. Poultry Seasoning
- ½ tsp. Seasoned Salt Blend
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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Calories510
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Carbohydrates38g
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Net Carbs34g
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Fat24g
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Protein35g
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Sodium1550mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 1 Microwave-Safe Bowl
- 1 Microwave
- 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 sirloin steaks, 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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1 Cook the Chicken
Pat chicken dry. Season both sides with poultry seasoning and a pinch of salt.
Place a large 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.Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
2 Cook the Carrots
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.Once simmering, cover, and stir occasionally until water is almost completely evaporated and carrots are tender, 4-6 minutes.Uncover and stir in seasoned salt and half the butter (reserve remaining for gravy) until carrots are slightly browned, 2-4 minutes.Remove from burner. -
3 Cook the Gravy
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.
Add leeks to hot pan and stir occasionally until tender, 2-3 minutes.Add remaining butter and flour. Stir often until no dry flour remains.Add cream base, vegetable base, 1/4 cup water, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.While gravy cooks, continue recipe. -
4 Heat Mashed Potatoes and Finish Dish
Place mashed potatoes and a pinch of salt in a microwave-safe bowl. Vigorously stir to combine.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave and vigorously stir to combine.Plate dish as pictured on front of card, topping chicken with gravy. Bon appétit!
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