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Chicken in Rich Mushroom Sauce
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Chicken in Rich Mushroom Sauce

Chicken in Rich Mushroom Sauce

with Roasted Garlic Broccoli and Zucchini

In this lightened-up version of a stroganoff, we’ve topped our beautifully-bronzed chicken thighs and charred roasted broccoli with a luscious mushroom and creme fraiche sauce.

Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

227 g

Broccoli, florets

200 g

Zucchini

113 g

Mushrooms

3 unit(s)

Garlic, cloves

113 mL

Cream

(Contains Milk)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories620 kcal
Fat41 g
Saturated Fat19 g
Carbohydrate16 g
Sugar6 g
Dietary Fiber4 g
Protein46 g
Cholesterol215 mg
Sodium470 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
Parchment Paper
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Measuring Cups

Instructions

Prep
1

Before starting, preheat the oven to 450˚F.Wash and dry all produce. 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.

Roast veggies
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.)

Cook chicken
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.**

Cook mushrooms
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.

Make sauce
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.

Finish and serve
6

Thinly slice chicken. Divide chicken, broccoli and zucchini between plates. Spoon mushroom sauce over top.