Classic Bistro Chicken and Mushroom Sauce
with Garlic Green Beans and Roasted Potatoes
This is the perfect dinner for a date night at home! Thyme roasted chicken with luxurious mushroom sauce is served alongside tender potatoes and garlic green beans with truffle mayo for dipping. It really doesn't get much better, and it all comes together in your own kitchen.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Garlic, cloves
200 g
Mixed Mushrooms
2 unit(s)
Chicken Broth Concentrate
7 g
Thyme
170 g
Green Beans, trimmed
1 g
Truffle Sea Salt
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
2 unit(s)
Russet Potato
28 g
Crispy Shallots
(Contains Wheat)
1 tbsp
All-Purpose Flour
(Contains Wheat)
½ tbsp
Dijon Mustard
(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Strip thyme leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, 1/2 tbsp (1 tbsp) thyme and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and top of the oven, rotating sheets halfway through.)
- Pat chicken dry with paper towels. Season with remaining thyme, salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
- Transfer chicken to a baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
- Trim green beans.
- Quarter mushrooms.
- Peel, then mince or grate garlic.
- Add mayo, 1/8 tsp (1/4 tsp) garlic and 1/8 tsp (1/4 tsp) truffle sea salt to a small bowl. Stir to combine.
- Heat the same pan (used in step 2) over medium-high, then add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) butter and garlic. Cook, stirring often, until butter coats green beans and is fragant, 1 min. Season with salt and pepper.
- Transfer to a medium bowl, then cover to keep warm.
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl to melt.
- Add mushrooms. Cook, stirring occasionally, until softened, 3-4 min.
- Season with 1/8 tsp (1/4 tsp) truffle sea salt and pepper.
- Sprinkle flour over mushrooms. Cook, stirring often, until coats the mushrooms, 1 min.
- Add chicken broth concentrate, Dijon and 3/4 cup (1 1/2 cups) water. Cook, stirring constantly, until slightly thickened, 2-3 min.
- Thinly slice chicken. Add any remaining juices to the pan with sauce. Stir to combine.
- Divide potatoes, green beans and chicken between plates.
- Pour gravy over chicken.
- Sprinkle crispy shallots over green beans.
- Serve truffle mayo on the side for dipping.
