Chicken, Mushroom & Goat Cheese Flatbreads
with Garlicky White Sauce & Mozzarella
Move over, marinara—there’s a new sauce in town! These crispy flatbreads are spread with a creamy, garlicky white sauce we just can’t get enough of. We top them with a mix of jammy caramelized shallot, mushrooms, and tomato, then sprinkle generously with melty mozzarella and tangy goat cheese crumbles. Sure, we love our marinara, but for a break from tradition, try this delicious 30-minute departure (a fantastic dinner idea if we’ve ever heard of one).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Button Mushrooms
1 unit
Shallot
1 unit
Tomato
1 clove
Garlic
1 tablespoon
Italian Seasoning
2 unit
Flatbreads
(Contains Sesame, Wheat)
1 tablespoon
Flour
(Contains Wheat)
2 tablespoon
Cream Cheese
(Contains Milk)
½ cup
Mozzarella Cheese
(Contains Milk)
1 ounce
Goat Cheese
(Contains Milk)
10 ounce
Chicken Breast Strips
Not included in your delivery
1 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice tomato into ½-inch pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice shallot. Peel and grate garlic using a zester.
• In a large bowl, combine tomato, a drizzle of olive oil, ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper. (You’ll use more Italian Seasoning later.) Set aside to marinate.
• Place flatbreads on a baking sheet; toast on top rack until lightly browned, 5-7 minutes. (For 4 servings, divide between two sheets; toast on top and middle racks, swapping rack positions halfway through.)
Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.
• While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and shallot; season with ¼ tsp salt (½ tsp for 4 servings) and pepper. Cook, stirring frequently, until lightly browned and softened, 5-7 minutes. • Stir in ½ tsp sugar (1 tsp for 4) and a splash of water. Cook, stirring, until mixture is caramelized and jammy, 1-2 minutes more. • Turn off heat; transfer to bowl with tomato and toss to combine. Wipe out pan.
Use pan used for chicken or sausage here.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add garlic and flour. Cook, whisking constantly, until lightly browned and fragrant, 30 seconds. • Reduce heat to medium low; whisk in cream cheese and ½ cup water (1 cup for 4) until melted and combined. Add 1 tsp Italian Seasoning (2 tsp for 4); season generously with salt and pepper. Bring to a simmer; cook, stirring occasionally, until thickened, 1-2 minutes. Remove from heat.
• Heat broiler to high. • Evenly top flatbreads with white sauce and veggies. Sprinkle with mozzarella and crumble goat cheese over top.
Top flatbreads with chicken or sausage along with veggies.
• Broil flatbreads until cheese melts, 1-2 minutes. (For 4 servings, broil in batches.) TIP: Watch carefully to avoid burning. • Slice flatbreads into pieces. Divide between plates and serve.
Chicken is fully cooked when internal temperature reaches 165°.
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