Meal Kit
Chicken with Porcini Cream Sauce
and spinach and apple salad with bacon vinaigrette
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Patrick Le Beau
Porcinis are all about cooperation and working together; when they're growing in the dirt, they form a symbiotic, mutually beneficial relationship with the roots of the tree. The shrooms get the sugars the tree naturally produces, and the tree gets more surface area to access water and nutrients. The cooperation and helpfulness exist in this meal, too, where they bring rich earthiness and perfect umami, while the cream cheese and Parmesan bring nutty goodness and amazing creaminess. Teamwork making the dream work. Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 1 Golden Delicious Apple
- 2 oz. Baby Spinach
- 1 Shallot
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1 oz. Light Cream Cheese
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1 oz. Walnut Halves
- ½ oz. Crumbled Bacon
- ½ oz. Sherry Vinegar
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½ oz. Grated Parmesan
- ¼ oz. Dried Porcini Mushrooms
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) Gqy8d5PB
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Calories610
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Carbohydrates20g
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Net Carbs16g
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Fat37g
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Protein48g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
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 sirloin steaks, follow same instructions as chicken in Steps 1 and 3, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.
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If using ribeye, follow same instructions as chicken in Steps 1 and 3, cooking until steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Halve to serve.
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1 Prepare the Ingredients
Place mushrooms in a mixing bowl and cover with hot water. Set aside, 2 minutes. After 2 minutes, remove mushrooms from water and coarsely chop.
While mushrooms sit, peel and mince shallot.Quarter apple and remove core. Cut into 1/4" slices.Pat chicken dry, and season both sides with a pinch of salt and pepper. -
2 Make the Bacon Vinaigrette
Place a medium non-stick pan over medium heat. Add bacon and half the shallot (reserve remaining for sauce) to hot pan. Stir occasionally until warmed through, 2-3 minutes.
Transfer shallot and bacon to another mixing bowl and combine with sherry vinegar, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.Wipe pan clean and reserve. -
3 Cook the Chicken
Return pan used to cook bacon and shallot to 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.Transfer chicken to a plate and tent with foil. Keep pan over medium heat. -
4 Make the Sauce
Add mushrooms and remaining shallot to hot pan. Cook until shallot softens, 60-90 seconds.
Add 1/4 cup water, cream cheese, and Parmesan. Stir until cream cheese is melted and combined, 1-2 minutes.Remove from burner and season with a pinch of salt and pepper. If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Make Salad and Finish Dish
Add spinach, apple, walnuts, and a pinch of salt to bowl with bacon vinaigrette. Gently combine.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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