Chicken in Rich Mushroom Sauce

Name: Chicken in Rich Mushroom Sauce with Roasted Garlic Broccoli and Zucchini
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: 2 unit(s) Chicken Breasts; 227 g Broccoli; 1 unit(s) Zucchini; 113 g Mushrooms; unit(s) Garlic, bulb; 3 unit(s) Garlic, cloves; 113 mL Cream; 1 unit(s) Chicken Broth Concentrate; 0.13 tsp Salt*; 1 tbsp Unsalted Butter*; 1.5 tbsp Oil*; 0.13 tsp Pepper*

with Roasted Garlic Broccoli and Zucchini

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In this lightened-up version of stroganoff, we’ve topped our beautifully-bronzed chicken thighs and charred roasted broccoli with a luscious mushroom and crème fraîche sauce.

Allergens:

Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

227 g

Broccoli

1 unit(s)

Zucchini

113 g

Mushrooms

unit(s)

Garlic, bulb

3 unit(s)

Garlic, cloves

113 mL

Cream

(Contains Milk)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

0.13 tsp

Salt*

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values

Calories620 kcal

Fat42 g

Saturated Fat19 g

Carbohydrate16 g

Sugar6 g

Dietary Fiber4 g

Protein46 g

Cholesterol215 mg

Sodium470 mg

Trans Fat0.5 g

Potassium1350 mg

Calcium100 mg

Iron2.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

•Measuring Cups

Instructions

PDF

Cut broccoli into bite-sized pieces.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Thinly slice mushrooms.
Peel, then mince or grate garlic.

Add broccoli, zucchini, half the garlic and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with a quarter of the garlic and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven until tender, 12-14 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Heat a large non-stick pan over medium-high heat.
While the pan heats, pat chicken dry with paper towels. Season with salt and pepper.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
Transfer chicken to a unlined baking sheet.
Roast in the top of the oven until chicken is cooked through, 10-12 min.**

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook, stirring occasionally, until softened, 5-6 min.

Reduce heat to medium-low, then add remaining garlic. Cook, stirring often, until fragrant, 30 sec.
Add cream, broth concentrate and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 2-4 min.
Remove from the heat. Season with salt and pepper, to taste. Cover to keep warm.

Thinly slice chicken.
Divide chicken, broccoli and zucchini between plates.
Spoon mushroom sauce over top.