Creamy Chicken & Mushroom Fricassee
over Chive Mashed Potatoes with Spinach
- Milk
Tender chicken and earthy mushrooms in a luxuriously creamy garlic sauce with fresh spinach are served over fluffy chive mashed potatoes, for a meal that transforms simple ingredients into restaurant-worthy elegance.
Ingredients
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Chopped Chicken Breast
16 ounce
Potatoes
4 ounce
Button Mushrooms
4 tablespoon
Cream Cheese
(Contains: Milk)
2.5 ounce
Spinach
½ teaspoon
Dried Thyme
¼ ounce
Chives
1 unit
Mushroom Stock Concentrate
1 teaspoon
Garlic Powder
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
If desired, peel potatoes; dice into ½-inch pieces. Trim and slice mushrooms (skip if your mushrooms are pre-sliced!). Thinly slice chives.
-
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 and return potatoes to pot. Cover to keep warm until ready to use in Step 6.
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, half the thyme (all for 4 servings), salt, and pepper. Cook, stirring occasionally, until softened, 2-4 minutes.
- Meanwhile, open package of chicken* and drain off any excess liquid (if necessary, cut any larger pieces of chicken so the pieces are all roughly the same size).
- Add chicken to pan with mushrooms and cook, stirring occasionally, until partially cooked, 2 minutes.
-
Add spinach, garlic powder, cream cheese, veggie stock concentrate, mushroom stock concentrate, and 2 TBSP water (3 TBSP for 4 servings) to pan with chicken and mushrooms. Cook, stirring frequently, until sauce has thickened and chicken is cooked through, 2-4 minutes more.
-
Turn off heat; add 1 TBSP butter (2 TBSP for 4) and stir constantly until melted and smooth.
-
To pot with potatoes, add sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a big pinch of salt; mash until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives; taste and season with salt and pepper.
-
Divide mashed potatoes between shallow bowls; top with fricassee. Garnish with remaining chives and serve.
