![[SIDE VEG DOUBLE BROCCOLI] MA/CA Only Compliant Smothered Chicken with Bacon Gravy, Mashed Potatoes & Broccoli](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/684fee7041dee31aa69cc7a4-35da7ec2-56984373.jpeg)
[SIDE VEG DOUBLE BROCCOLI] MA/CA Only Compliant Smothered Chicken with Bacon Gravy, Mashed Potatoes & Broccoli
- Milk
- Wheat
Dig into this comforting classic: tender, golden brown chicken is smothered in a rich, savory gravy made with crispy bacon and silky crème fraîche. It’s served alongside creamy mashed potatoes that soak up every drop of sauce, and oven-roasted broccoli for a perfectly balanced plate everyone at the table will love.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Broccoli
12 ounce
Chicken Cutlets
2 unit
Scallions
2 tablespoon
Flour
(Contains: Wheat)
4 ounce
Bacon
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli florets into bite-sized pieces. Trim and thinly slice scallions, separating whites from greens. Dice potatoes into 1⁄2-inch pieces. (TIP: For a smoother texture, peel potatoes first.)
Add potatoes to a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot.
Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth. Season generously with salt and pepper. Keep covered off heat until ready to serve.
While potatoes boil, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes. (Tent with foil to keep warm after cooking)
Meanwhile, pat chicken dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about 1⁄2 inch thick. Season all over with salt and pepper.
Sprinkle chicken all over with half the flour, pressing to adhere; shake off any excess.
Heat a large drizzle of oil in a large pan over medium-high heat. Add coated chicken; cook until browned and cooked through, 3-5 minutes per side. (For 4 servings, you may need to cook in batches.) Turn off heat; transfer chicken to a plate. Wipe out pan.
Add bacon to pan in a single layer; heat over medium-high heat. Cook, turning occasionally, until crispy, 4-6 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Discard any burnt bits and all but 1 TBSP fat (2 TBSP for 4) and reserve in pan (if there is not enough bacon fat, supplement with butter.)
Add scallion whites and cook over medium-low heat, stirring constantly, until softened and fragrant, 30-60 seconds.Sprinkle remaining flour into pan and stir to combine. (If pan is too hot, move off heat and return to heat after water has been incorporated)
Slowly add 3/4 cup water (1 1/2 cups for 4), and stock concentrate; bring to a simmer, whisking constantly, and cook until sauce thickens, 1-2 minutes.
Stir in creme fraiche; taste and season with salt and pepper, to taste.
Finely chop bacon.
Return bacon and chicken to pan and turn to coat in gravy.
Divide mashed potatoes, chicken, and broccoli between plates in separate sections. Top chicken and potatoes with remaining gravy; garnish with scallion greens and serve.
