Chicken & Creamy Mushroom Sauce
with Garlic Mashed Potatoes & Arugula Salad
- Wheat
- Milk
The creamy mushroom sauce that cascades over juicy seared chicken makes this meal something special! (Okay, let’s not forget the velvety sour cream and garlic mashed potatoes, which might actually be why you’re here—no judgments!). Pile those creamy potatoes on the side, add a zingy, peppery arugula salad sprinkled with Parmesan for fresh crunch and pops of color, and you’re in for a sumptuously satisfying dinner.
Ingredients
12 ounce
Potatoes
4 ounce
Cremini Mushrooms
1 unit
Lemon
10 ounce
Chicken Cutlets
1 tablespoon
Flour
(Contains: Wheat)
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Garlic Powder
1 unit
Chicken Stock Concentrate
2 ounce
Arugula
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • If desired, peel potatoes. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. • Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 4.
• While potatoes cook, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon.
• Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about ½ inch thick. Season all over with salt and pepper. • Sprinkle chicken all over with flour, pressing to adhere; shake off any excess. • Heat a drizzle of oil in a large pan over medium-high heat. Add coated chicken; cook until browned and cooked through, 3-5 minutes per side. (For 4 servings, you may need to cook in batches.) Turn off heat; transfer chicken to a cutting board. Wipe out pan.
• Return pot with drained potatoes to low heat. Add half the sour cream, half the garlic powder, and 1 TBSP butter (2 TBSP for 4 servings). (You’ll use the rest of the sour cream and garlic powder in the next step.) • Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms; season with remaining garlic powder and pepper. Cook, stirring, until softened, 2-4 minutes. • Stir in stock concentrate and ¼ cup water (1/3 cup for 4 servings). Bring to a boil, then reduce to a low simmer. Cook, stirring, until slightly thickened, 2-3 minutes. • Remove from heat. Stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
• In a large bowl, toss arugula with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper until evenly coated. Taste and season with more salt and pepper if desired.
• Divide chicken, mashed potatoes, and salad between plates. • Spoon mushroom sauce over chicken and mashed potatoes. Sprinkle Parmesan over salad. Serve with remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy mushroom sauce, calling it delicious and flavorful. Some found the chicken a bit bland on its own.
- Ease of prep: Generally easy to make, though a few noted it took longer than expected. Some found pounding the chicken tedious.
- Suggestions: Consider adding more sauce; some found it insufficient. Try adding herbs or white wine to boost flavor 🍲.
- Portions: Several mentioned small chicken portions or wanting more sauce. A few noted generous potato servings.
- Salad: Mixed opinions on the arugula salad; some loved its simplicity, others found it too plain or bitter.
