Express
Creamy Truffle Chicken Skillet with Mushrooms and Green Beans
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Double the umami burst here with both the fabulous fungi mushrooms and a hit of truffle salt, elevating the skillet to perfection. Creamy, mushroom-y, quick, and easy, this skillet is just too fantastic for words. (And yet we keep coming up with them!)
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 8 oz. Green Beans
- 8 oz. Cremini Mushrooms
- 2 Tbsp. Worcestershire Sauce
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1 oz. Crispy Fried Onions
- ½ tsp. Truffle Salt
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) QPG2yn3E
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Calories530
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Carbohydrates25g
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Net Carbs22g
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Fat29g
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Protein42g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
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 whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Follow same instructions as diced chicken in Step 2.
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If using steak strips or flank steak, separate into a single layer and pat dry. Follow same instructions as chicken in Steps 2, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim ends off green beans and cut into 2" pieces.
Cut mushrooms into 1/4" slices.Pat diced chicken dry. -
2 Cook the Chicken and Vegetables
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add chicken and mushrooms to hot pan and stir occasionally until chicken lightly browns, 3-4 minutes.Stir in green beans and a pinch of salt and pepper. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes. -
3 Make the Sauce
Stir cream sauce base, truffle salt, Worcestershire sauce, and a pinch of salt and pepper into hot pan.
Bring to a boil. Once boiling, remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing with crispy onions. Bon appétit!
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