Chicken in Rich Mushroom Sauce
with Roasted Garlic Broccoli and Zucchini
In this lightened-up version of stroganoff, we’ve topped our beautifully-bronzed chicken thighs and charred roasted broccoli with a luscious mushroom and crème fraîche sauce.
Allergens:
Milk
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
2 unit(s)
Chicken Breasts
227 g
Broccoli
1 unit(s)
Zucchini
113 g
Mushrooms
unit(s)
Garlic, bulb
3 unit(s)
Garlic, cloves
113 mL
Cream
(Contains: Milk)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Calories620 kcal
Fat42 g
Saturated Fat19 g
Carbohydrate16 g
Sugar6 g
Dietary Fiber4 g
Protein46 g
Cholesterol215 mg
Sodium470 mg
Trans Fat0.5 g
Potassium1350 mg
Calcium100 mg
Iron2.3 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Measuring Cups
Cooking Steps
1
- Cut broccoli into bite-sized pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
2
- Add broccoli, zucchini, half the garlic and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with a quarter of the garlic and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven until tender, 12-14 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
3
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
- Transfer chicken to a unlined baking sheet.
- Roast in the top of the oven until chicken is cooked through, 10-12 min.**
4
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook, stirring occasionally, until softened, 5-6 min.
5
- Reduce heat to medium-low, then add remaining garlic. Cook, stirring often, until fragrant, 30 sec.
- Add cream, broth concentrate and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 2-4 min.
- Remove from the heat. Season with salt and pepper, to taste. Cover to keep warm.
6
- Thinly slice chicken.
- Divide chicken, broccoli and zucchini between plates.
- Spoon mushroom sauce over top.
