with Parmesan cauliflower mash and garlic roasted green beans
Prep & Cook Time:45-55 min.
Cook Within:5 days
Spice Level:Not Spicy
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
A note about serious food allergies
Truffles and mushrooms exist in the same family, but like all families, there are differences: one is rare and expensive, one is every day and everywhere. They don't grow in the same places; they don't like the same environments. (Think about you and some of your cousins.) One is strong, one is subtle, but bring both together, in a cream sauce enrobing succulent chicken, and you'll find the bonds between them strong. We are family; I've got all my mushrooms with me.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Trim ends off green beans.
Coarsely chop cauliflower florets.
Cut mushrooms into ¼" slices.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Make the Cauliflower Mash
Bring a medium pot with cauliflower covered with water to a boil, covered. Cook until fork-tender, 12-15 minutes.
Drain cauliflower in a colander and return to pot.
Add half the cream base (reserve remaining for sauce), half the garlic salt (reserve remaining for green beans), Parmesan, and a pinch of pepper. Mash until smooth. Cover and set aside.
While cauliflower cooks, roast green beans.
Roast the Green Beans
Place green beans on prepared baking sheet. Toss with 1 tsp. olive oil, remaining garlic salt, and a pinch of pepper.
Spread into a single layer. Roast in hot oven until green beans are tender but still crisp, 11-15 minutes.
Remove from oven and tent with foil.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned and tender, 4-5 minutes.
Stir in remaining cream base, cream cheese, 3 Tbsp. water, and a pinch of pepper. Bring to a simmer.
Once simmering, stir until combined and smooth, 2-3 minutes.
Remove from burner and stir in truffle oil (to taste).
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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