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Mushroom Gravy Chicken

Mushroom Gravy Chicken

over Couscous with Lemony Arugula

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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:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Button Mushrooms

2 clove

Garlic

¼ ounce

Thyme

12 ounce

Chicken Breasts

½ cup

Israeli Couscous

(ContainsWheat)

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream

(ContainsMilk)

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
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Pot
Baking Sheet
Large Pan
Large Pot
Strainer
Bowl
Instructionsarrow up iconarrow up icon
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1

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).

2

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.

3

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

4

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.

5

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.

6

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.