Meal Kit
Dijon Sherry Peppercorn Chicken
with roasted Parmesan potato wedges
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Sesame
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Boneless Skinless Chicken Cutlet
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4 fl. oz. Cream Sauce Base
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1 oz. Grated Parmesan Cheese
- 1 fl. oz. Sherry Wine
- ¼ oz. Dijon Mustard
- 6 Chive Sprigs
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1 tsp. Mushroom Seasoning
- ½ tsp. Potato Spice Seasoning
- ½ tsp. Coarse Black Pepper
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) n3v22p3e
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Calories530
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Carbohydrates46g
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Net Carbs42g
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Fat21g
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Protein40g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Roast the Potatoes
Cut potatoes into 1/2" wedges.
Place potato wedges on prepared baking sheet and toss with 2 tsp. olive oil, potato spice seasoning, and a pinch of salt and pepper.Evenly spread cheese on a plate. Place one side of potato wedges on cheese, pressing gently to adhere.Return potatoes to sheet, cheese-side up, and spread into an even layer. Roast in hot oven until fork-tender, 24-28 minutes, flipping once halfway through.While potatoes roast, continue recipe. -
2 Prepare the Chives
Mince chives.
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3 Cook the Chicken
Pat chicken dry and season both sides with a pinch of salt, half the mushroom seasoning, and half the coarse black pepper (reserve remaining of both for sauce).
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. Remove from burner. Transfer to a plate and tent with foil. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook chicken to medium-low heat.
Add wine to hot pan and stir occasionally until reduced by half, 1-2 minutes.Add remaining coarse black pepper, remaining mushroom seasoning, half the mustard (taste, and add remaining, if desired), and cream base. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 2-3 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and chives. Bon appétit!
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