Hearty Roasted Chicken
with Dijon Mushroom Sauce and Brown Rice
Dijon mustard – one of our favourite secret weapons in the kitchen – is the key to this hearty sauce. Though simple, this dish is packed with intense flavours like garlic and thyme to make this chicken dinner unique.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1.5 tasse(s)
Riz basmati brun
14 g
Thym
227 g
Champignons blancs
4 gousse(s)
Ail
680 g
Poitrines de poulet
2 pièce(s)
Concentré de bouillon de poulet
½ tasse(s)
Crème sure
(Contient Lait)
2 cc
Moutarde de Dijon
(Contient Moutarde, Sulfites)
Pas inclus dans votre livraison
pièce(s)
Sel*
pièce(s)
Huile*
pièce(s)
Poivre*
Informations nutritionnelles
Instructions
Cook the rice: Bring 3 cups water with a large pinch of salt to a boil in a medium pot over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until rice is tender and water has been absorbed, 20 to 25 min.
Prep: Meanwhile, wash and dry all produce. Mince or grate the garlic. Strip 4 tsp thyme leaves of the sprig. Thinly slice the mushrooms.
Sear the chicken: Pat the chicken dry with paper towels. Season the chicken with salt and pepper. Meanwhile, heat a large drizzle of oil in a large pan over medium heat. Add the chicken to the pan and cook for 2-3 minutes per side, until browned. Transfer chicken to a large plate.
Cook the mushrooms: Heat another large drizzle of oil in the same pan over medium heat. Add the thyme and garlic to the pan and cook for 30 seconds, until fragrant. Add the mushrooms to the pan and cook, tossing for 4-5 minutes, until browned.
Add 1 cup water and the broth concentrates to the pan. Scrape up any browned bits from the bottom of the pan. Nestle the chicken breasts in the sauce. Reduce heat to medium-low and simmer, covered, until chicken is cooked through, 15-17 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Set chicken aside on a cutting board.
Make the Dijon mushroom sauce: Remove the pan from heat and stir in the sour cream and Dijon mustard (DO: measure out). Season to taste with salt and pepper.
Finish and serve: Fluff the rice with a fork. Thinly slice the chicken and serve on a bed of brown rice. Drizzle with the Dijon mushroom sauce and enjoy!