Meal Kit

Sunday Supper Chicken

with mashed potatoes and gravy

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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

We just weren't made for these times… we prefer the simplicity, pace, and values of another time, a time when families sat down to a Sunday dinner without devices and actually talked to each other, face to face. This meal harkens back to those times, if not bringing them back to your home and hearth. Succulent chicken, seasoned with thyme, shares a rich, buttery gravy with fluffy mashed potatoes. Peas and shallots round out the side, every mouthful bringing you back to a sepia-toned past you either experienced or read about on your device. Times may change, but some dinners remain warmly delicious no matter the era.

In Your Box (serves 2)

  • 12 oz. Yukon Potatoes
  • 12 oz. Boneless Skinless Chicken Breasts
  • 5 oz. Peas
  • 1 Yellow Onion
  • Info
    2 oz. Sour Cream
  • 2 oz. White Cooking Wine
  • Info
    ⅗ oz. Butter
  • Info
    2 tsp. Chicken Demi-Glace Concentrate
  • 1 tsp. Cornstarch
  • 3 Thyme Sprigs
Contains: Sulfites
Food intolerance information

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
    640
  • Carbohydrates
    52g
  • Fat
    25g
  • Protein
    44g
  • Sodium
    1400mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Small Non-Stick Pan
  • 1 Mixing Bowl

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

  • If using pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Rest 3 minutes.

  • If using sirloin steaks, follow same instructions as chicken in Steps 2 and 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Cook the Mashed Potatoes

    Cut potatoes into 1" dice.

    Bring a small pot with potatoes covered in water to a boil. Cook until tender, 14-18 minutes.

    Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.

    Add sour cream, half the butter (reserve remaining for gravy), and 1/4 tsp. salt. Mash until smooth. If too dry, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Set aside.

    While potatoes cook, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Stem and coarsely chop thyme.

    Halve and peel onion. Slice one half into thin strips (remaining half is yours to use as you please!).

    Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

  3. 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

    Add chicken breasts to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Sprinkle chicken with thyme and remove from burner. Transfer to a plate and tent with foil. Rest, at least 3 minutes.

    Reserve pan; no need to wipe clean.

    While chicken cooks, cook vegetables.

  4. 4

    Cook the Vegetables

    Place a small non-stick pan over medium heat and add 2 tsp. olive oil.

    Add onion to hot pan and stir occasionally until tender, 3-4 minutes.

    Add peas, 2 Tbsp. water, and a pinch of salt and pepper. Stir occasionally until peas are heated through and water has evaporated, 1-2 minutes.

    Remove from burner.

  5. 5

    Make Gravy and Finish Dish

    Combine 1/4 cup water, wine, demi-glace, and cornstarch in a mixing bowl.

    Return pan used to cook chicken to medium-high heat.

    Add demi-glace-cornstarch mixture to hot pan. Bring to a boil.

    Once boiling, stir constantly until thickened, 30-60 seconds.

    Remove from burner and stir in remaining butter.

    Plate dish as pictured on front of card, spooning gravy on potatoes and chicken. Bon appétit!

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