Chicken in Rich Mushroom Sauce
with Roasted Garlic Broccolini and Zucchini
In this lightened-up version of stroganoff, we’ve topped beautifully golden 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
Chicken Breasts
170 g
Broccolini
1 unit
Zucchini
113 g
Mushrooms
3 unit
Garlic, cloves
113 mL
Cream
(Contains Milk)
1 unit
Chicken Broth Concentrate
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Calories600 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate11 g
Sugar5 g
Dietary Fiber2 g
Protein44 g
Cholesterol215 mg
Sodium440 mg
Trans Fat0.5 g
Potassium1150 mg
Calcium75 mg
Iron1.8 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
1
- Trim broccolini ends, then cut into bite-sized pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
2
- Add broccolini, 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.)
3
- 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.**
4
- 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.
5
- 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. Cover to keep warm.
6
- Thinly slice chicken.
- Divide chicken, broccolini and zucchini between plates.
- Spoon mushroom sauce over top.