Chicken with Creamy Mushroom Sauce
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Chicken with Creamy Mushroom Sauce

Chicken with Creamy Mushroom Sauce

plus Garlic Mashed Potatoes & Arugula Salad

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.

Tags:
Calorie Smart
Protein Smart
Seasonal
Allergens:
Wheat
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

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)

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Nutrition Values

/ per serving
Calories620 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate45 g
Sugar7 g
Dietary Fiber4 g
Protein42 g
Cholesterol155 mg
Sodium450 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
Paper Towel
Meat Mallet
Large Pan
Potato Masher
Strainer
Plastic Wrap
Large Bowl

Instructions

Start Prep & Cook Potatoes
1

• Wash and dry produce. • If desired, peel potatoes. Dice potatoes into 1⁄2-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 1⁄2 cup potato cooking liquid; drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 4.

Finish Prep
2

• While potatoes cook, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon.

Prep & Cook Chicken
3

• Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about 1⁄2 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.

Mash Potatoes
4

• 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.

Make Sauce
5

• 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 1⁄4 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.

Make Salad
6

• 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.

Serve
7

• 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°.