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Three Little Pigs Chicken, Dijon Mustard, All Natural
Three Little Pigs Chicken, Dijon Mustard, All Natural
16 oz
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About
Ingredients
Chicken, Milk, Green Beans, Dijon Mustard, Onions, Cream, Chicken Broth, Butter, Marinade (Potato Starch, Sea Salt, Onion and Garlic Powders, Spice, Citric Acid), Garlic, Tapioca Starch, Maple Syrup, Vinegar, Black Pepper, Xanthan Gum.
Directions
Dijon Mustard Chicken: Staying true to our French heritage, our chefs start by cooking all-natural* chicken breasts to perfection using the sous vide method, followed by adding Dijon mustard, green beans, and onions to create a rich poulet dijonnaise. Pair with a side of white rice or creamy mashed potatoes for a perfect finishing touch. Bon Appetit! Heating Instructions: Stove Top (Our preferred way!): 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! Microwave: 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.
Fully cooked - Keep refrigerated at 38 degrees F or below at all times. 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.
Warnings
Contains: milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 180
- Total Fat 7g9%
- Saturated Fat 3g15%
- Cholesterol 70mg23%
- Sodium 500mg22%
- Total Carbohydrate 5g2%
- Dietary Fiber 0g0%
- Sugars 2g
- Protein 20g
Ingredients
Chicken, Milk, Green Beans, Dijon Mustard, Onions, Cream, Chicken Broth, Butter, Marinade (Potato Starch, Sea Salt, Onion and Garlic Powders, Spice, Citric Acid), Garlic, Tapioca Starch, Maple Syrup, Vinegar, Black Pepper, Xanthan Gum.
Directions
Dijon Mustard Chicken: Staying true to our French heritage, our chefs start by cooking all-natural* chicken breasts to perfection using the sous vide method, followed by adding Dijon mustard, green beans, and onions to create a rich poulet dijonnaise. Pair with a side of white rice or creamy mashed potatoes for a perfect finishing touch. Bon Appetit! Heating Instructions: Stove Top (Our preferred way!): 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! Microwave: 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.
Fully cooked - Keep refrigerated at 38 degrees F or below at all times. 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.
Warnings
Contains: milk.
Common questions
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