Meal Kit
Lemon-Garlic Beurre Blanc Chicken
with mushrooms and green beans
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Keto-Friendly
- Gluten-Smart
Chef
Ryan Pugh
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)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 6 oz. Cremini Mushrooms
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1 oz. Cream Cheese
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⅘ oz. Lemon Garlic Butter
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⅓ oz. Butter
- ½ tsp. Garlic 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) lObDmLPV
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Calories470
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Carbohydrates14g
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Net Carbs10g
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Fat28g
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Protein40g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Pot
- 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 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 Prepare the Ingredients
Quarter mushrooms.
Trim ends off green beans, if necessary, and halve.Pat chicken dry and season both sides with a pinch of salt and pepper. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes on one side.
Remove from burner. Transfer chicken, seared-side up, to prepared baking sheet. Reserve pan; no need to wipe clean.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken roasts, continue recipe. -
3 Cook the Vegetables
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.
Add green beans, mushrooms, garlic salt, and a pinch of pepper to hot pan. Stir to combine.Cover and reduce heat to medium. Stir occasionally until vegetables are tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Uncover and stir occasionally until liquid has evaporated, 1-2 minutes.Remove from burner and stir in plain butter until coated. Cover and set aside. -
4 Make the Sauce
Place a small pot over medium-high heat. Add 2 Tbsp. water and cream cheese to hot pot. Bring to a simmer.
Once simmering, stir until smooth and creamy, 1-2 minutes.Remove from burner and stir in a pinch of salt and lemon garlic butter until combined. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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