Chicken Diane

with mashed potatoes and green beans

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

In the old days, classic Chicken Diane was brought to the table and then set aflame (cognac or brandy in the sauce was flammable) to oohs and aahs. There’s no matches included in your box, and we’ve modernized the dish, using sherry, shallots, and cremini mushrooms. It’s served with a side of no-fuss green beans and mashed potatoes for a meal that doesn’t need any theatrics to be a huge hit.

In Your Box (serves 2)

  • 1 Russet Potato
  • 8 oz. Green Beans
  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 2 Bone-in Skin-On Chicken Breasts
  • Info
    4 fl. oz. Light Cream
  • 2 fl. oz. Sherry Wine
  • 2 tsp. Chicken Base
  • ½ oz. Dijon Mustard
  • Nutrition (per serving)

  • Calories
    795
  • Carbohydrates
    52g
  • Fat
    39g
  • Protein
    55g
  • Sodium
    1691mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Colander
  • 1 Medium Oven-Safe Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Peel potato and cut into 1" dice. Trim ends off green beans. Cut mushrooms into ¼" slices. Peel and mince shallot. Pat chicken breasts dry, and season on both sides with ¼ tsp. salt and ¼ tsp. pepper. Bring a medium pot of lightly salted water to a boil.

  • Step 2 - Make the Mashed Potatoes
    2

    Make the Mashed Potatoes

    Bring another medium pot with potatoes and enough water to cover to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes. Drain in a colander and return potatoes to pot. Add half the cream (reserve remaining for sauce) and mash until smooth. Taste, and season with a pinch of salt and pepper if desired. Wipe colander clean and reserve. While potatoes simmer, cook chicken.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Heat 2 tsp. olive oil in a medium oven-safe non-stick pan over medium-high heat. Add chicken, skin side down, to hot pan. Reduce heat to medium and cook on one side until skin is golden brown and crispy, 5-7 minutes. Flip chicken, place pan in oven, and roast until chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes. Rest chicken 5 minutes. Reserve pan, including drippings. Careful, handle will be hot.

  • Step 4 - Cook the Green Beans
    4

    Cook the Green Beans

    When chicken has 5 minutes left to roast, add green beans to pot of boiling water and cook until bright green, 3-4 minutes. Drain in colander, cover and set aside.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to cook chicken to medium heat. Add mushrooms to hot pan and cook until lightly browned, 2 minutes. Add shallots and cook 2 minutes. Add sherry, increase heat to medium-high, and boil 2 minutes. Stir in remaining cream, chicken base, and Dijon. Return to a boil and cook until sauce is rich and creamy, 3-4 minutes. Taste, and season with salt and pepper if desired.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Add a serving of mashed potatoes and green beans to a plate. Place chicken against potatoes and ladle sauce over chicken and potatoes. Garnish with a pinch of pepper.