![[UPGRADE CHICKEN CUTLETS TO ORGANIC CHICKEN CUTLETS] Chicken Paillard with Mushroom Sauce, Garlic Mashed Potatoes, and Arugula Salad](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/6682eb4db46c5c38d61d4fa9-033a98ce-90ba3b20.jpeg)
[UPGRADE CHICKEN CUTLETS TO ORGANIC CHICKEN CUTLETS] Chicken Paillard with Mushroom Sauce, Garlic Mashed Potatoes, and Arugula Salad
- Milk
- Wheat
The creamy mushroom sauce that cascades over juicy seared chicken makes this meal something special! (Okay, let’s not forget the velvety sour cream and garlic mashed potatoes, which might actually be why you’re here—no judgments!). Pile those creamy potatoes on the side, add a zingy, peppery arugula salad sprinkled with Parmesan for fresh crunch and pops of color, and you’re in for a sumptuously satisfying dinner.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Arugula
12 ounce
Potatoes
1 unit
Chicken Stock Concentrate
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Cremini Mushrooms
1 tablespoon
Flour
(Contains: Wheat)
12 ounce
Organic Chicken Cutlets
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
Nutrition Values
Cooking Steps
Wash and dry produce.
If desired, peel potatoes. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes.
Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 4.
While potatoes cook, trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Quarter lemon.
Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about ½ inch thick. Season all over with salt and pepper.
Sprinkle chicken all over with flour, pressing to adhere; shake off any excess.
Heat a drizzle of oil in a large pan over medium-high heat. Add coated chicken; cook until browned and cooked through, 4-6 minutes per side. (For 4 servings, you may need to cook in batches.) Turn off heat; transfer chicken to a cutting board. Wipe out pan.
Return pot with drained potatoes to low heat. Add half the sour cream, half the garlic powder, and 1 TBSP butter (2 TBSP for 4 servings). (You’ll use the rest of the sour cream and garlic powder in the next step.)
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms; season with remaining garlic powder and pepper. Cook, stirring, until softened, 2-4 minutes.
Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a boil, then reduce to a low simmer. Cook, stirring, until slightly thickened, 2-3 minutes.
Remove from heat. Stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
In a large bowl, toss arugula with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper until evenly coated. Taste and season with more salt and pepper if desired.
Divide chicken, mashed potatoes, and salad between plates.
Spoon mushroom sauce over chicken and mashed potatoes. Sprinkle Parmesan over salad. Serve with remaining lemon wedges on the side.
