Gravy-Smothered Chicken and Mushrooms
with sour cream mashed potatoes
Prep & Cook Time: 50-60 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Smothered in gravy and deliciousness. Whether you like drowning your food in sauce or modestly dipping, there's plenty of it to go around here!
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Carrot
- 1 Yellow Onion
- 4 oz. Cremini Mushrooms
- ½ tsp. Poultry Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) xPoyQYOg
You Will Need
- Olive Oil
- 1 Colander
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
If using filets mignon, NY strip steaks, or sirloin steaks, follow same instructions as chicken in Steps 3 and 5, searing 2-3 minutes per side, then simmering, stirring occasionally, until steaks reach minimum internal temperature, 12-14 minutes. Rest, 3 minutes.
Make the Mashed Potatoes
Peel and cut potatoes into large chunks.Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes.Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot. Add sour cream, 2/3 the butter (reserve remaining for sauce), and 1/4 tsp. salt. Mash until smooth. If too thick, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.While potatoes boil, continue recipe.
Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices at an angle.Cut mushrooms into 1/4" slices.Halve and peel onion. Cut halves into 1/4" dice.
Start the Chicken
Pat chicken dry and season both sides with poultry seasoning and a pinch of pepper.Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned on each side, 2-4 minutes.Chicken will finish cooking in a later step.Transfer chicken to a plate. Keep pan over medium heat.
Add the Vegetables
Add 2 tsp. olive oil, carrots, onions, and a pinch of salt and pepper to hot pan. Stir occasionally until onions are tender and lightly browned, 5-7 minutes.Add remaining butter and flour. Stir until combined and no dry flour remains, 30-60 seconds.Add demi-glace, 11/2 cups water, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine.
Finish Chicken and Finish Dish
Add mushrooms and seared chicken to hot pan and cover. Bring to a simmer.Once simmering, stir occasionally until sauce has slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 12-14 minutes.Remove from burner.Plate dish as pictured on front of card, slicing chicken, if desired. Bon appétit!
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