Classic Bistro Chicken and Mushroom Sauce
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Classic Bistro Chicken and Mushroom Sauce

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.

Ingredients: Russet potato • Chicken breast • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Green beans • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • All-purpose flour (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Thyme • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).

Tags:
New
Allergens:
Soy
Egg
Milk
Mustard
Wheat

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

2 unit(s)

Garlic, cloves

200 g

Mixed Mushrooms

2 unit(s)

Chicken Broth Concentrate

(Contains Soy, Egg, Milk)

7 g

Thyme

170 g

Green Beans

1 g

Truffle Sea Salt

(May contain Soy, Wheat, Triticale, Peanuts, Tree nuts, Sulphites, Milk, Mustard, Sesame)

2 tbsp

Mayonnaise

(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)

2 unit(s)

Russet Potato

28 g

Crispy Shallots

(Contains Wheat May contain Gluten)

1 tbsp

All-Purpose Flour

(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)

½ tbsp

Dijon Mustard

(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)

Not included in your delivery

1.5 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat44 g
Saturated Fat15 g
Carbohydrate62 g
Sugar8 g
Dietary Fiber8 g
Protein50 g
Cholesterol165 mg
Sodium1120 mg
Trans Fat0.5 g
Potassium2200 mg
Calcium100 mg
Iron5.5 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

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Medium Bowl
Measuring Cups

Instructions

Prep and roast potatoes
1
  • 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.)
Cook chicken
2
  • 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 another unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
Prep veggies
3
  • 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.
Cook green beans
4
  • 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.
Make sauce
5
  • 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. 
Finish and serve
6
  • 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.
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