Mushroom Gravy Chicken Recipe!
We Tried this Hello Fresh chicken recipe and it was awesome! It should be pretty easy to try with your own ingredients. It's perfect for a simple weekday dinner. We seasoned the chicken breasts with Old Bay Blackened Seasoning for a spicy kick. Here we go!
Mushroom Gravy Chicken
BUST OUT
• Medium po
• Large pan
• Baking sheet
• Strainer
• Medium bowl
• Olive oil (5 t sp I 10 t sp)
“INGREDIENTS
Ingredient 2-person I 4-person
• Button Mushrooms 4 oz I 8 oz
• Garlic 2 Cloves I 2 Cloves
• Thyme 1/4 oz | 1/4oz
• Chicken Breasts 12 oz I 24 oz
• Israeli Couscous 1/2 Cup I 1 Cup
• Chicken Stock Concentrate 1 I 2 (packets or cubes)
• Dijon Mustard 1 tsp | 2 tsp
• Sour Cream 4 TBSP I 8 TBSP
• Lemon 1 | 1 TBSP
• Arugula 2ozl4oz
”
1 PREHEAT AND PREP
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 COOK CHICKEN
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
the 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 COOK COUSCOUS
Once water is boiling, add couscous
to pot . Cook until al dente, 8-9 minutes ,
then drain.
4 COOK MUSHROOMS
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 SIMMER SAUCE
Stir stock concentrate, 1/4 cup
water and thyme sprigs into the pan while scraping up any browned bits on the 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 SALAD AND SERVE
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) .
Servewith salad and lemon wedges on the
side.
