Spain’s Creamy Chicken & Mushrooms
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spain’s Creamy Chicken & Mushrooms

Spain’s Creamy Chicken & Mushrooms

Top recipes from HelloFresh markets around the world

In honor of the summer games and inspired by a gold-medal winning recipe from HF Spain, these juicy seared chicken cutlets are drizzled with a creamy, buttery mustard-herb sauce that’s infused with dried thyme and loaded with savory sautéed mushrooms, adding tangy richness to every bite. On the side are tender roasted carrots and zucchini seasoned with garlic and thyme.

Tags:
Calorie Smart
Carb Smart
Protein Smart
New
Allergens:
Milk

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

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

12 ounce

Carrots

1 unit

Zucchini

1 teaspoon

Garlic Powder

1 teaspoon

Dried Thyme

10 ounce

Chicken Cutlets

4 ounce

Button Mushrooms

4 teaspoon

Dijon Mustard

1.5 tablespoon

Sour Cream

(Contains Milk)

1 unit

Chicken Stock Concentrate

5 teaspoon

Red Wine Vinegar

Not included in your delivery

4 teaspoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Calories510 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate26 g
Sugar13 g
Dietary Fiber7 g
Protein37 g
Cholesterol140 mg
Sodium690 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

Peeler
Baking Sheet
Paper Towel
Large Pan
Small Bowl
Whisk

Instructions

Start Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into 1⁄2-inch-thick half-moons.

Roast Veggies
2

• Toss carrots and zucchini on a baking sheet with a large drizzle of oil, half the garlic powder, half the thyme, salt, and pepper (for 4 servings, spread carrots out across entire sheet; use a second sheet for zucchini). (You’ll use the remaining garlic powder and thyme in Step 5.) • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)

Cook Chicken
3

• While veggies roast, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken; cook until browned and cooked through, 6-8 minutes per side. TIP: Lower heat and cover pan if chicken begins to brown too quickly. • Turn off heat; transfer to a cutting board. Wipe out pan.

Finish Prep
4

• Meanwhile, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). • In a small bowl, whisk together mustard, sour cream, stock concentrate, 1⁄4 cup water, and 1 tsp vinegar (1⁄3 cup water and 2 tsp vinegar for 4 servings). (Be sure to measure the vinegar; we sent more.) Set aside.

Make Sauce
5

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and remaining thyme; season with salt and pepper. Cook, stirring occasionally, until softened, 2-4 minutes. Add remaining garlic powder and stir to coat. • Add mustard mixture and 2 TBSP butter (4 TBSP for 4 servings). Cook, stirring constantly, until butter has melted and sauce is thoroughly combined. • Bring to a simmer and cook, stirring constantly, until slightly thickened, 1-2 minutes more. TIP: If sauce is too thick, add a splash or two of water and bring to a boil; stir until smooth and slightly thickened. • Turn off heat and season with salt and pepper.

Finish & Serve
6

• Thinly slice chicken crosswise. • Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve.

Chicken is fully cooked when internal temperature reaches 165°.