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