Meal Kit
Honey Butter Crispy Chicken
with mashed potatoes and corn
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
Combining sweet honey, rich butter, and fried chicken isn't new or novel, but it is extremely, definitely, and without a doubt delicious. Mashed potatoes, too, are nothing new under the sun, but add some cheese and a few green onions and it morphs into something especially delightful. Sometimes you don't have to reinvent; you just have to augment.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 5 oz. Corn Kernels
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2 oz. Shredded Cheddar Cheese
- 2 Green Onions
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1 oz. Sour Cream
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¼ cup Italian Panko Blend
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⅗ oz. Butter
- ½ fl. oz. Honey
- ¼ oz. Dijon Mustard
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) Gqyzx5OB
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Calories720
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Carbohydrates57g
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Net Carbs52g
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Fat35g
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Protein48g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 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
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If using pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until golden brown and pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.
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1 Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potatoes and 1 tsp. salt covered by water to a boil. Cook until fork-tender, 12-15 minutes.Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.Add sour cream, cheese, 1/4 tsp. salt, and half the potato cooking water. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes boil, continue recipe. -
2 Prepare Ingredients and Crust Chicken
Trim and thinly slice green onions, keeping white and green portions separate.
In a mixing bowl, combine softened butter and honey. Set aside.Pat chicken dry, and season both sides with a pinch of salt and pepper. Coat chicken evenly on both sides with mustard. Place panko on a plate. Transfer chicken to plate with panko and flip until coated on both sides, pressing gently to adhere. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 4 tsp. olive oil.
Add chicken to hot pan and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate. Wipe pan clean and reserve. -
4 Cook the Corn
Return pan used to cook chicken to medium-high heat and add 1 tsp. olive oil.
Add white portions of green onions to hot pan. Stir occasionally until softened, 1-2 minutes.Add corn and a pinch of salt and pepper. Stir occasionally until heated through, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with honey butter and garnishing potatoes with green portions of green onions. Bon appétit!
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