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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. The versatile French condiment is used to add some va-va-voom to a mushroom sauce that blankets the meat in creamy, rich goodness. With bubbly couscous and arugula on the side for a nice dose of green, this dish is all about putting a little jazz into some comforting flavors and enduring techniques.

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
Fat22 g
Saturated Fat7 g
Carbohydrate48 g
Sugar5 g
Dietary Fiber6 g
Protein45 g
Cholesterol125 mg
Sodium340 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
Large Pan
Medium Pot
Baking Sheet
Strainer
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 350 degrees. Bring a medium pot of salted water to a boil. Trim, then thinly slice mushrooms. Thinly slice garlic. Pick 1 tsp thyme leaves from stems (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 in pan 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 stock concentrate, ½ cup water, and thyme sprigs into pan while scraping up any browned bits on bottom. Reduce heat to low and simmer until reduced by half, 2-3 minutes. Remove pan from heat and let cool 1-2 minutes, then stir in mustard and sour cream. Season with salt and pepper. Discard thyme sprigs. Meanwhile, halve lemon; cut one half into wedges.

6

Toss arugula with 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 arrange chicken on top. Drizzle with mushroom sauce and sprinkle with reserved thyme leaves (to taste). Serve with salad and lemon wedges.