Chicken with Balsamic Mushroom Sauce

Name: Chicken with Balsamic Mushroom Sauce plus Mashed Potatoes & Scallions
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 12 ounce Potatoes; 4 ounce Button Mushrooms; 2 unit Scallions; 10 ounce Chicken Cutlets; 1.5 tablespoon Sour Cream; 5 teaspoon Balsamic Vinegar; 1 unit Mushroom Stock Concentrate; Salt; Pepper; 2 teaspoon Cooking Oil; ½ teaspoon Sugar; 1.5 tablespoon Butter

plus Mashed Potatoes & Scallions

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The tangy-savory balsamic mushroom sauce that cascades over juicy pork chops makes this meal something extra-special! (Okay, let’s not forget the buttery sour cream and scallion mashed potatoes, which might actually be why you’re here—no judgments!). Our chefs based this sauce on Italian agrodolce, which means “sour-sweet.” Their spin is beautifully balanced and lightly sweet with bright acidity, plus a touch of heat from red pepper jam. Pile those creamy potatoes on the side, add a sprinkle of scallion greens for a fresh crunch and pop of color, and you’re in for a sumptuously satisfying dinner adventure.

Tags:

Protein Smart

•Calorie Smart

•Carb Smart

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Potatoes

4 ounce

Button Mushrooms

2 unit

Scallions

10 ounce

Chicken Cutlets

1.5 tablespoon

Sour Cream

5 teaspoon

Balsamic Vinegar

1 unit

Mushroom Stock Concentrate

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

½ teaspoon

Sugar

1.5 tablespoon

Butter

Nutrition Values

/ per serving

Calories490 kcal

Fat20 g

Saturated Fat9 g

Carbohydrate40 g

Sugar9 g

Dietary Fiber3 g

Protein37 g

Cholesterol135 mg

Sodium380 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

•Medium Pot

•Strainer

•Paper Towel

•Large Pan

•Aluminum Foil

•Potato Masher

Instructions

• Wash and dry produce. • Dice potatoes into ½-inch pieces. • Place potatoes in a medium 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; cover to keep warm.

• While potatoes cook, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.

• Pat pork* 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 pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.

Swap in chicken or beef for pork; cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.

• To pot with potatoes, add sour cream and ½ TBSP butter (1 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed.

• Heat a drizzle of oil in pan used for pork over medium heat. Add mushrooms and scallion whites; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Add vinegar, stock concentrate, ¼ cup water, 1 TBSP butter, and ½ tsp sugar (½ cup water, 2 TBSP butter, and 1 tsp sugar for 4 servings); cook, stirring, until mushrooms are coated and sauce has thickened slightly, 1-2 minutes. TIP: If sauce seems too thick, stir in more water 1 TBSP at a time.

Use pan used for chicken or beef here.