We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Hot Chicken & Sautéed Green Beans
with Creamy Mashed Potato
45 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 780 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
“Hot chicken,” or spicy fried chicken, is a signature dish of Nashville, Tennessee. In our take, we’re mixing spices directly into the flour for our breading—including cayenne pepper, pink peppercorns, and paprika. We're also marinating the chicken in a mixture of milk, vinegar, and the same zesty spices, for extra-moist, flavorful results. Creamy mashed potato and green beans dressed in an easy vinaigrette round out the dish.
Get Cooking
fresh
ingredients
Title
-
¾ lb Chicken Tenders
- ¾ cup Milk
- 4 oz Green Beans
- 1 Russet Potato
- 2 Tbsps Butter
- 2 Tbsps Fromage Blanc
- 2 Tbsps White Wine Vinegar
- 1 Shallot
- ¾ cup All-Purpose Flour
-
2 Tbsps Hot Chicken Spice Blend (Sweet Paprika, Garlic Powder, Cayenne Pepper, Ground Chipotle Pepper, Onion Powder, Ground Pink Peppercorns, & Ground Cumin)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potato. Cut off and discard the stem ends of the green beans. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with half the vinegar. Season with salt and pepper.
2
Marinate the chicken:
Pat the chicken dry with paper towels. Season with salt and pepper. In a bowl, combine the seasoned chicken, milk, remaining vinegar, and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
3
Cook & mash the potato:
While the chicken marinates, add the potato to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc and butter; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.
4
Cook & dress the green beans:
While the potato cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl. Add the shallot-vinegar mixture and 2 teaspoons of olive oil; stir to coat. Season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
5
Coat the chicken:
While the potato continues to cook, on a plate, combine the flour and as much of the remaining spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Working 1 piece at a time, remove the marinated chicken from the marinade (letting any excess drip off). Thoroughly coat the chicken in the flour-spice blend mixture (tapping off any excess), then again in the marinade (letting any excess drip off), then again in the flour-spice blend mixture (tapping off any excess). Transfer to a separate plate.
6
Cook the chicken & plate your dish:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the coated chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Divide the cooked chicken, mashed potato, and dressed green beans between 2 dishes. Enjoy!
1
Prepare the ingredients:
Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potato. Cut off and discard the stem ends of the green beans. Peel the shallot and mince to get 2 tablespoons (you may have extra); place in a bowl with half the vinegar. Season with salt and pepper.
2
Marinate the chicken:
Pat the chicken dry with paper towels. Season with salt and pepper. In a bowl, combine the seasoned chicken, milk, remaining vinegar, and up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
3
Cook & mash the potato:
While the chicken marinates, add the potato to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc and butter; season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.
4
Cook & dress the green beans:
While the potato cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a medium bowl. Add the shallot-vinegar mixture and 2 teaspoons of olive oil; stir to coat. Season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.
5
Coat the chicken:
While the potato continues to cook, on a plate, combine the flour and as much of the remaining spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Working 1 piece at a time, remove the marinated chicken from the marinade (letting any excess drip off). Thoroughly coat the chicken in the flour-spice blend mixture (tapping off any excess), then again in the marinade (letting any excess drip off), then again in the flour-spice blend mixture (tapping off any excess). Transfer to a separate plate.
6
Cook the chicken & plate your dish:
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the coated chicken and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt and pepper. Divide the cooked chicken, mashed potato, and dressed green beans between 2 dishes. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered