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Three Little Pigs Sous-Vide Creamy Chicken with Mushrooms
Three Little Pigs Sous-Vide Creamy Chicken with Mushrooms
16 oz
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About
Details
BLANQUETTE-STYLE WITH MUSHROOMS, SHALLOTS AND CREAM
Inspired by the French recipe for blanquette de poulet, Three Little Pigs' chefs start by cooking antibiotic-free chicken to perfection using the sous-vide method and then adding sliced mushrooms to a thick & creamy white wine sauce.
Add rice to complement this traditional chicken dish and turn it into a wholesome meal. Penne and Fettucine are also excellent choices to turn this into a creamy chicken mushrooms pasta dish. Additionally, you can use the creamy chicken and mushroom filling as a delicious base for a pot pie.
Ingredients
Chicken, Mushrooms, Cream, Chicken Broth, Wine, Shallots, Marinade (Potato Starch, Sea Salt,
Onion powder, Garlic Powder, Spices, Citric Acid), Garlic, Salt, Xanthan Gum, Sunflower Oil, Spices.
Contains: Milk
Directions
Heating Instructions: 1. Prep: Heat skillet over medium-high for 1 minute. Add one tablespoon of your favorite cooking oil. Peel open your chicken breast pouch, thoroughly drain the meat broth and discard. (Broth is the result of the sous vide cooking technique.) 2. Heat: Heat chicken breast for 1-2 minutes on each side until lightly browned. 3. Mix: Reduce the heat to low, peel open the sauce pouch, and pour over the chicken breasts. Simmer for 30 seconds to 1 minute, stirring the sauce to coat the chicken breasts. Serve up and Bon Appetit! 1. Prep: Peel open your chicken breast pouch, thoroughly drain the broth and discard. Add chicken breast into the tray (plastic is BPA-free) or in a microwave-safe bowl. Then, peel open the sauce pouch and pour sauce over chicken breasts. 2. Heat: Cover contents with a paper towel and microwave on high for 3-4 minutes. Remove from the microwave. 3. Mix: Let it sit for 30 seconds. Serve up and Bon Appetit! Caution: Tray will be hot. Freeze & Defrost: Ok to freeze for 6 months. Defrost in the fridge for 12 hours, then follow the heating instructions. Eat within 3 days of defrosting.
Keep refrigerated at 38 degrees F or below at all times.
Warnings
FREEZE & DEFROST: Ok to freeze for 6 months. Defrost in the fridge for 12 hours, then follow the heating instructions. Eat within 3 days of defrosting.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 220
- Total Fat 8g10%
- Saturated Fat 4.5g23%
- Trans Fat 0g
- Cholesterol 70mg23%
- Sodium 550mg24%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g7%
- Sugars 1g
- Protein 20g
Details
BLANQUETTE-STYLE WITH MUSHROOMS, SHALLOTS AND CREAM
Inspired by the French recipe for blanquette de poulet, Three Little Pigs' chefs start by cooking antibiotic-free chicken to perfection using the sous-vide method and then adding sliced mushrooms to a thick & creamy white wine sauce.
Add rice to complement this traditional chicken dish and turn it into a wholesome meal. Penne and Fettucine are also excellent choices to turn this into a creamy chicken mushrooms pasta dish. Additionally, you can use the creamy chicken and mushroom filling as a delicious base for a pot pie.
Ingredients
Chicken, Mushrooms, Cream, Chicken Broth, Wine, Shallots, Marinade (Potato Starch, Sea Salt,
Onion powder, Garlic Powder, Spices, Citric Acid), Garlic, Salt, Xanthan Gum, Sunflower Oil, Spices.
Contains: Milk
Directions
Heating Instructions: 1. Prep: Heat skillet over medium-high for 1 minute. Add one tablespoon of your favorite cooking oil. Peel open your chicken breast pouch, thoroughly drain the meat broth and discard. (Broth is the result of the sous vide cooking technique.) 2. Heat: Heat chicken breast for 1-2 minutes on each side until lightly browned. 3. Mix: Reduce the heat to low, peel open the sauce pouch, and pour over the chicken breasts. Simmer for 30 seconds to 1 minute, stirring the sauce to coat the chicken breasts. Serve up and Bon Appetit! 1. Prep: Peel open your chicken breast pouch, thoroughly drain the broth and discard. Add chicken breast into the tray (plastic is BPA-free) or in a microwave-safe bowl. Then, peel open the sauce pouch and pour sauce over chicken breasts. 2. Heat: Cover contents with a paper towel and microwave on high for 3-4 minutes. Remove from the microwave. 3. Mix: Let it sit for 30 seconds. Serve up and Bon Appetit! Caution: Tray will be hot. Freeze & Defrost: Ok to freeze for 6 months. Defrost in the fridge for 12 hours, then follow the heating instructions. Eat within 3 days of defrosting.
Keep refrigerated at 38 degrees F or below at all times.
Warnings
FREEZE & DEFROST: Ok to freeze for 6 months. Defrost in the fridge for 12 hours, then follow the heating instructions. Eat within 3 days of defrosting.
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