French-Inspired Chicken and Mushroom Dinner
with Truffle Mash and Bistro-Style Salad
Ingredients: Russet potato • Chicken breast • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Walnuts • Red wine vinegar • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Tarragon • Truffle sea salt (sea salt, black summer truffle, flavors).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Russet Potato
200 g
Mixed Mushrooms
56 g
Spring Mix
2 unit(s)
Shallot
7 g
Tarragon
28 g
Walnuts, chopped
(Contains: Walnuts May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
113 mL
Cream
(Contains: Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Sesame, Soy, Wheat, Tree nuts, Fish, Crustaceans)
1 tbsp
Red Wine Vinegar
(May contain traces of: Egg, Milk, Mustard, Sesame, Soy, Wheat, Tree nuts, Fish)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Sulphites, Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts)
1 g
Truffle Sea Salt
(May contain traces of: Sulphites, Milk, Mustard, Peanuts, Sesame, Soy, Wheat, Tree nuts)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
2.5 tsp
Sugar*
2.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
¼ cup
Milk*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Meanwhile, cut mushrooms into 1/4-inch slices.
- Strip tarragon leaves from stems, then finely chop.
- Peel, then finely chop half the shallot. Cut remaining shallot into 1/8-inch slices.
- To a medium microwaveable bowl, add vinegar, 2 tbsp (4 tbsp) water, 2 tsp (4 tsp) sugar and a pinch of salt. (NOTE: This is your pickling liquid.)
- Microwave in 15 sec increments, stirring between each, until sugar dissolves.
- Add sliced shallots, then stir to combine. Set aside in the fridge.
- Heat a large non-stick pan over medium.
- When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When 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 middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, reduce the pan heat to medium, then add 1/2 tbsp (1 tbsp) oil, then diced shallots and mushrooms. Cook for 4-5 min, stirring occasionally, until veggies are softened.
- Add cooking wine. Cook for 1-2 min, stirring often, until wine is absorbed.
- Add Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until coated.
- Add cream, half the tarragon and 1/2 cup (1 cup) water. Cook for 2-3 min, stirring often, until thickened slightly. Season with salt and pepper.
- Once potatoes are done, drain and return to the same pot. Off heat. Mash 2 tbsp (4 tbsp) butter and 1/4 cup (1/2 cup) milk into potatoes until creamy. Season with truffle salt.
- Drain pickled shallots over a small bowl, reserving 1/2 tbsp (1 tbsp) pickling liquid. Discard remaining pickling liquid.
- In a large bowl, whisk together reserved pickling liquid, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix and half the pickled shallots, then toss to coat.
- Thinly slice chicken.
- Divide truffle mash between plates. Top with chicken, then spoon sauce over top.
- Sprinkle remaining tarragon over top of chicken.
- Serve salad alongside.
- Garnish salad with walnuts and remaining pickled shallots.
