Meal Kit
Lemon Herb 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 carbs
Chef
Ryan Pugh
All the pieces come together in this weeknight meal, which has ease of assembly that'll take away your stresses and worries about the kitchen. Chicken is seared, then roasted, and then earthy mushrooms and fresh green beans come together with ease in the same pan. (And then we add butter, the best ingredient.) And there's more butter! The beurre blanc sauce gives the roasted chicken, something lemony, something herby, and something buttery rich. All the pieces fit, for the best dinner you've had in ages. Tip: Line 'em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 8 oz. Cremini Mushrooms
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1 oz. Light Cream Cheese
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1 oz. Lemon Garlic Herb Butter
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⅗ oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
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) xPoVmN3g
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Calories540
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Carbohydrates17g
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Net Carbs14g
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Fat33g
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Protein45g
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Sodium1550mg
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 mahi-mahi, halve, pat dry, and season both sides with a pinch of salt and pepper. Follow same instructions as chicken in Step 2, cooking until mahi-mahi reaches desired doneness (medium-rare to well-done), 2-4 minutes per side for medium. Consuming raw or undercooked mahi-mahi may increase your risk for food-borne illness.
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1 Prepare the Ingredients
Quarter mushrooms.
Trim ends off green beans and halve.Pat chicken dry and season both sides with a pinch of salt and pepper. -
2 Roast the Chicken
Heat 2 tsp. olive oil in a large non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.
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, cook vegetables. -
3 Cook the Vegetables
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add green beans, mushrooms, demi-glace, 1/2 tsp. salt, and a pinch of pepper to hot pan. Stir to combine.
Cover, reduce heat to medium, and cook until vegetables are tender, 5-7 minutes.If vegetables need more time, add 1 Tbsp. water and cook until evaporated, 1-2 minutes.Remove from burner and stir in plain butter until coated. Cover and set aside. -
4 Make the Sauce
Bring 2 Tbsp. water and cream cheese to a simmer in a small pot over medium-high heat.
Once simmering, stir until smooth and creamy, 1-2 minutes.Remove from burner and stir in lemon garlic herb 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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