Express
Mushroom Smothered Chicken
with garlic butter rice
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
Chef
Maija Barnes
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Button Mushrooms
- 8 oz. Cooked White Rice
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2 oz. Cream Cheese
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¾ oz. Roasted Garlic & Herb Butter
- 2 Green Onions
- 2 tsp. Chicken Broth Concentrate
- ½ tsp. Garlic and Parsley Seasoning
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) gqRygaPE
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Calories520
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Carbohydrates37g
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Net Carbs35g
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Fat23g
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Protein37g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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 antibiotic free chicken breasts or chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, 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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1 Prepare the Ingredients
Stem mushrooms and cut caps into 1/4” slices.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Cook the Chicken and Mushrooms
Pat chicken dry and season both sides with 1/4 tsp. salt and garlic and parsley seasoning.
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.Add mushrooms and stir occasionally until tender, 2-3 minutes.While chicken and mushrooms cook, continue recipe. -
3 Make the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add white portions of green onions to hot pan and stir often until fragrant, 30-60 seconds.Add rice, 1/4 cup water, and 1/4 tsp. salt. Stir occasionally until rice is heated through, 3-5 minutes.Stir butter into rice until melted and combined.Remove from burner. -
4 Add Sauce and Finish Dish
Add cream cheese, chicken base, 1/4 cup water, and a pinch of salt and pepper to hot pan with chicken and mushrooms. Stir to combine and bring to a simmer.
Once simmering, remove from burner.Plate dish as pictured on front of card, topping rice with chicken and mushrooms, sauce from pan, and green portions of green onions. Bon appétit!
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