When they invented the phrase “home-style,” they probably had plates of chicken with mushroom gravy next to their dictionaries and thesauri. It just tastes like a Mom made it; either from a recipe handed down from her mother, or an item she found in a newspaper or magazine. (Kids, ask your parents what those are.) The umami flavors of mushroom, enriched by cream and sherry wine, enrobe the chicken with something both special and comforting. Home-style isn't just a branding word, but a feeling, a feeling we think we've captured well here.
Trim ends off green beans.
Cut mushrooms into ¼" slices.
Stem and mince rosemary.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Start Cooking Green Beans and Chicken
Place green beans on prepared baking sheet and toss with garlic, 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper.
Spread into a single layer on one half of baking sheet (some overlap is ok). Roast, 5 minutes.
Remove from oven. Green beans will finish cooking in a later step.
While green beans roast, heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes.
Finish Cooking Green Beans and Chicken
Transfer chicken, seared side up, to empty half of baking sheet.
Reserve pan; no need to wipe clean.
Roast until green beans are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken and green beans roast, make mushroom gravy.
Make the Mushroom Gravy
Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add mushrooms and rosemary (reserving a pinch for garnish) to hot pan. Stir occasionally until browned, 2-3 minutes.
Add sherry and cook until slightly thickened, 3-4 minutes.
Stir in cream and chicken base. Then stir occasionally until liquid reaches the consistency of a light gravy, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, pouring sauce on chicken and garnishing chicken and sauce with remaining rosemary. Bon appètit!