Bacon-Wrapped Chicken and Mushroom Gravy
with Goat Cheese Mash and Garlic Brussels Sprouts
Things are about to get saucy! For tonight's dinner, a rich and creamy mushroom gravy is spooned atop smoky bacon wrapped chicken for a decadent meal infused with the comforts of home.
Tags:
New
Allergens:
Milk
•Soy
•Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time45 minutes
Cooking Time12 minutes
DifficultyMedium
Ingredients
serving amount
2 piece
Chicken Breasts
100 g
Bacon Strips
2 piece
Russet Potato
227 g
Brussels Sprouts
113 g
Mushrooms
1 piece
Shallot
7 g
Chives
¼ cup
Goat Cheese
(Contains Milk)
113 mL
Cream
(Contains Milk)
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
1 piece
Chicken Broth Concentrate
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
¼ tsp
Pepper*
½ tbsp
Oil*
¼ tsp
Salt*
Nutrition Values
Calories1070 kcal
Fat64 g
Saturated Fat26 g
Carbohydrate66 g
Sugar9 g
Dietary Fiber9 g
Protein59 g
Cholesterol240 mg
Sodium1150 mg
Trans Fat0.5 g
Potassium2350 mg
Calcium150 mg
Iron5.5 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
•Baking Sheet
•Small Bowl
•Large Non-Stick Pan
•Measuring Spoons
•Potato Masher
•Colander
•Large Pot
•Measuring Cups
Instructions
1
- Halve Brussels sprouts (if larger, quarter them).
- Melt half the garlic spread in a small microwavable bowl or a small pan over low heat.
- Add Brussels sprouts and melted garlic spread to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the bottom of the oven until tender, 12-16 min.
2
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Wrap two bacon strips around each chicken breast. (TIP: Overlapping strips by 1/2 inch helps keep the bacon on the chicken!)
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.) Pan-fry until golden, 3-4 min per side.
- Remove from heat.
- Transfer chicken to another unlined baking sheet.
- Roast in the middle of the oven until cooked through, 16-18 min.**
- Carefully discard all but 1 tbsp (2 tbsp) bacon fat from the pan.
3
- While chicken roasts, peel, then cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat. Mash goat cheese, half the cream and remaining garlic spread into potatoes until creamy. Season with salt and pepper, to taste.
4
- Meanwhile, thinly slice mushrooms.
- Peel, then finely chop shallot.
- Finely chop chives.
5
- Reheat the pan with reserved bacon fat (from step 2) with over medium-high.
- When hot, add mushrooms. Cook, stirring occasionally, until mushrooms begin to soften, 3-4 min. Season with salt and pepper.
- Add shallots. Cook, stirring occasionally, until softened, 2 min.
- Sprinkle flour over top. Cook, stirring often, until coated, 30 sec.
- Reduce heat to medium. Add chicken broth concentrate, remaining cream and 3/4 cup (1 1/2 cups) water. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.
6
- Stir chives into mashed potatoes.
- Thinly slice chicken.
- Divide potatoes, chicken and Brussels sprouts between plates.
- Spoon mushroom gravy over chicken.