Chicken with Mushrooms & Mashed Potatoes

I love Hello Fresh! They deliver a box of fresh ingredients for three recipes to my door on Wednesdays, thumb and then I get do the fun part — COOK!

Tonight’s recipe is sautéed chicken with mushrooms and mashed potatoes.

Ingredients (2 generous servings)photo 1(55)
2 chicken breasts
8 oz. button mushrooms
1 bunch parsley
1 sprig thyme1 lemon
1 T. flour
12 oz. Yukon potatoes
1/2 cup chicken stock
1 T. olive oil*
2 T. butter*

* not included in Hello Fresh package

Peel and cut the potatoes into 1/2 inch cubes. Quarter the mushrooms. Strip the thyme leaves off the sprig. Finely chop the parsley. Halve the chicken breasts lengthwise. Halve the lemon.

photo 2(54)Place the potatoes in a pot with water and a large pinch of salt. Bring to a boil, reduce to a simmer, and cook for 15-20 minutes, until easily pierced with a knife. Drain and return to the pot. Mash with a fork with a tablespoon of butter and a couple of tablespoons of milk (or water).

photo 3(44)While the potatoes are boiling, heat 1 tablespoon of olive oil in a pan over medium-high heat. Season each chicken cutlet with salt and pepper, then sprinkle with flour. Sear for about 3 minutes per side, until golden brown. Set aside.

photo 4(35)In the same pan over medium heat, cook the mushrooms with thyme and the remaining tablespoon butter. Cook for about 6 minutes, or until golden brown. Add 1/2 cup chicken stock. Simmer for about 5 minutes, until the liquid has reduced and thickened slightly. Season with salt and pepper to taste.

photo 5(20)Return the chicken to the pan and toss to coat with the sauce. Finish the sauce with a squeeze of lemon juice to taste.

Finish: Serve the mashed potatoes with the chicken cutlets and spoon the mushroom sauce on top. Sprinkle with chopped parsley.

photo(59)You can order your own Hello Fresh box using this link:


50% off 1st Love With Food Gluten Free Box