Chicken & Creamy Mushroom-Bacon Sauce
with Mashed Potatoes
- Milk
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. Inspired by the flavors of a classic fricassee, this quick weeknight dish features golden-brown chicken slices in a creamy mushroom, celery, and bacon sauce. Served over fluffy mashed potatoes and finished with bright lemon zest, it brings cozy, comforting flavors to the table fast—no slow simmering required.
Ingredients
1 unit
Shallot
2.5 ounce
Celery
1 unit
Lemon
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
4 ounce
Cremini Mushrooms
12 ounce
Chicken Cutlets
2 teaspoon
Garlic Powder
1 unit
Chicken Stock Concentrate
16 ounce
Potatoes
1 teaspoon
Dried Thyme
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice potatoes into 1-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and keep covered off heat until ready to mash in Step 4.
• While potatoes cook, halve, peel, and dice shallot into ¼-inch pieces. Dice celery into ¼-inch pieces. Trim and quarter mushrooms (skip if your mushrooms are pre-sliced!). Zest and quarter lemon.
• Arrange bacon* in a single layer on a baking sheet. Roast on middle rack until crispy, 15-20 minutes. Transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board.
• To pot with potatoes, add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Using a potato masher or fork, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• Melt 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for chicken over medium heat. Add shallot, celery, and mushrooms; season with a pinch of salt and pepper. Cook, stirring occasionally, until veggies have softened, 3-4 minutes. • Stir in thyme, cream sauce base, stock concentrate, garlic powder, ¼ cup water (½ cup for 4), and pepper. Reduce heat to medium low and cook, stirring occasionally, until sauce has thickened, 3-4 minutes. • Stir in chopped bacon and a squeeze of lemon juice.
• Slice chicken crosswise. • Divide mashed potatoes between shallow bowls. Top with chicken and spoon creamy mushroom-bacon sauce over top. Sprinkle with lemon zest. Serve with remaining lemon wedges on the side.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
