Cheesy Smothered Mushroom Chicken
with Mashed Potatoes & Roasted Green Beans
Chicken and melted cheese is always a recipe for success. Chicken and melted cheese plus a rich gravy, however, is the ultimate comfort trifecta. Seared chicken is topped with a umami-packed mushroom gravy and melty Monterey Jack cheese. On the side, there’s sour cream mashed potatoes and crispy-edged roasted carrots for maximum deliciousness (and for catching any extra sauce).
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
6 ounce
Green Beans
4 ounce
Button Mushrooms
2 unit
Scallions
12 ounce
Potatoes
10 ounce
Chicken Cutlets
3 tablespoon
Sour Cream
(Contains Milk)
1 unit
Chicken Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains Milk)
9 ounce
Carrots
Not included in your delivery
Cooking Oil
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens.
Cut broccoli into bite-size pieces if necessary or trim green beans if necessary. (Save carrots for another use.)
• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 25-30 minutes. • Meanwhile, dice potatoes into 1⁄2-inch pieces (peel first for a smoother texture). Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
Swap in broccoli or green beans for carrots; roast 18-20 minutes for broccoli or 12-15 minutes for green beans.
• While potatoes cook, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer to a plate.
• Heat pot with drained potatoes over low heat; add half the sour cream (you’ll use the rest later) and 1 TBSP butter (2 TBSP for 4 servings). Mash potatoes until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until softened, 2-4 minutes. • Stir in stock concentrate and 1⁄4 cup water (1/3 cup for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 1-2 minutes. • Turn off heat; stir in remaining sour cream and 1 TBSP butter. Season with salt and pepper.
• Heat pan with sauce over medium low; add chicken and spoon sauce over top. Evenly top chicken with Monterey Jack. Cover pan until cheese melts, 1-2 minutes. • Divide chicken, carrots, and mashed potatoes between plates. Spoon remaining sauce over chicken and potatoes. Garnish with scallion greens and serve.
Chicken is fully cooked when internal temperature reaches 165°.
