Mushroom Gravy Chicken

Name: Mushroom Gravy Chicken over Couscous with Lemony Arugula
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Button Mushrooms; 2 clove Garlic; ¼ ounce Thyme; 12 ounce Chicken Breasts; ½ cup Israeli Couscous; 1 unit Chicken Stock Concentrate; 4 tablespoon Sour Cream; 1 teaspoon Dijon Mustard; 1 unit Lemon; 2 ounce Arugula; 5 teaspoon Olive Oil; Salt; Pepper

over Couscous with Lemony Arugula

Recipe Development TeamPublished on July 28, 2017

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Chicken gets a major flavor upgrade when Dijon mustard is involved. Our customers certainly think so, at least. This latest addition to the HelloFresh Hall of Fame features a creamy sauce spiked with the French condiment, which had everyone exclaiming “Je t’aime!” last time we sent it. With bubbly couscous on the side and arugula for a good dose of green, this recipe is all about jazzing up the basics with some well-chosen seasonings.

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

4 ounce

Button Mushrooms

2 clove

Garlic

¼ ounce

Thyme

12 ounce

Chicken Breasts

½ cup

Israeli Couscous

(Contains: Wheat)

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream

(Contains: Milk)

1 teaspoon

Dijon Mustard

1 unit

Lemon

2 ounce

Arugula

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2343 kJ

Calories560 kcal

Fat20 g

Saturated Fat5 g

Carbohydrate49 g

Sugar5 g

Dietary Fiber6 g

Protein50 g

Cholesterol120 mg

Sodium420 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

•Pot

•Baking Sheet

•Large Pan

•Large Pot

•Strainer

•Bowl

Instructions

Wash and dry all produce. Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil. Trim, then thinly slice mushrooms. Thinly slice garlic. Pick thyme leaves from stems until you have 1 tsp (save remaining sprigs for sauce).

Heat a large drizzle of olive oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Cook until browned on surface, 2-3 minutes per side. Transfer to a baking sheet. Bake in oven until no longer pink in center, 10-11 minutes. Let rest 5 minutes after removing from oven.

Once water is boiling, add couscous to pot. Cook until al dente, 8-9 minutes, then drain.

Heat a drizzle of olive oil in pan used for chicken over medium heat. Add mushrooms and cook, tossing, until tender and browned, 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.

Stir ½ cup water, thyme sprigs, and stock concentrate into pan while scraping up any browned bits. Reduce heat to low and simmer until reduced by half, 2-3 minutes. Remove pan from heat. Set aside 1-2 minutes to cool slightly, then stir in sour cream and 1 tsp mustard (we sent more). Season with salt and pepper. Remove and discard thyme sprigs.

Cut lemon into halves. Toss arugula, a squeeze of lemon, and a large drizzle of olive oil in a medium bowl. Season with salt and pepper. Divide couscous between plates and top with chicken. Drizzle with mushroom sauce, then sprinkle with reserved thyme (to taste). Cut any remaining lemon into wedges and serve on the side.