Pan-Roasted Chicken
with Dijon Mushroom Sauce and Brown Rice
Dijon mustard – one of our favorite secret weapons in the kitchen – is the key to this hearty sauce. Though simple, this dish is packed with intense flavors like garlic and thyme to make this chicken dinner unique.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Chicken Breasts
1.5 cup
Brown Rice
4 ounce
Sour Cream
(Contains Milk)
8 ounce
Button Mushrooms
2 unit
Chicken Stock Concentrate
4 clove
Garlic
½ ounce
Thyme
1 unit
Dijon Mustard
Not included in your delivery
unit
Salt
unit
Pepper
4 teaspoon
Olive Oil
Nutrition Values
Utensils
Instructions
Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and bring to room temperature. Bring a medium pot of water with a large pinch of salt to a boil. Thinly slice the mushrooms. Mince or grate the garlic. Strip the thyme leaves off the sprig and roughly chop.
Cook the rice: Add the rice to the boiling water and boil for about 30 minutes, until tender. Drain.
Meanwhile, heat a large drizzle of oil in a large pan over medium heat. Pat dry the chicken with a paper towel, then season on all sides with salt and pepper. Add the chicken to the pan and cook for 2-3 minutes per side, until browned, but not yet cooked through. Place the chicken on a baking sheet and transfer to the oven for about 10-12 minutes, until just cooked through.
Heat another large drizzle of oil in the same pan over medium heat. Add the thyme and garlic to the pan and cook for 30 seconds, until fragrant. Add the mushrooms to the pan and cook, tossing for 5-6 minutes, until browned. Season with salt and pepper.
Add 1 cup water and the stock concentrates to the pan. Scrape up any browned bits from the bottom of the pan. Nestle the chicken in the sauce while it reduces. Bring to a simmer for 3-4 minutes, or until reduced by half. Remove the pan from heat and stir in the sour cream and 2 teaspoons Dijon mustard. Season to taste with salt and pepper.
Finish and plate: Thinly slice the chicken and serve on a bed of brown rice. Drizzle with the Dijon mushroom sauce and enjoy!
