Carb Smart Creamy Mushroom-Sauced Chicken Breast
with Roasted Veggies and Crispy Shallots- Milk
- Sulphites
- Wheat
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Gluten
- Sulphites
Ingredients: Chicken breasts • Red potato • Carrot • Green beans • Mushrooms • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
250 g
Red Potato
113 g
Mushrooms
1 unit(s)
Carrot
170 g
Green Beans
56 mL
Cream
(Contains: Milk)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Butter*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To an unlined baking sheet, add carrots, potatoes, half the Italian Herb Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat. Roast in the middle of the oven 12 min. (NOTE: Veggies will finish roasting in step 4!)
- Meanwhile, trim green beans.
- Thinly slice mushrooms.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with salt, pepper and remaining Italian Herb Spice Blend .
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the top of the oven for 12-14 min, until cooked through.**
- Carefully wipe the pan clean.
- Once carrots and potatoes have roasted for 12 min, remove from the oven. Add green beans to the baking sheet. Season with salt and pepper, then toss to combine.
- Return to the middle of the oven and roast for 8-12 min more, until veggies are golden and tender-crisp.
- Reheat the same pan from step 3 over medium-low. When the pan is hot, add 1 tbsp (2 tbsp) butter. Swirl the pan for 30 sec, until butter melts.
- Add mushrooms. Season with salt and pepper. Cook for 4-6 min, stirring occastionally, until tender.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat. Add cream and 1/2 cup (3/4 cup) water. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- When chicken is done, add any chicken resting juices into sauce. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Thinly slice chicken.
- Divide veggies and chicken between plates.
- Spoon mushroom sauce over chicken.
- Sprinkle crispy shallots over top.
If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear chicken thighs, then increase the roast time to 12-14 min.**
