Meal Kit
Gravy-Smothered Chicken and Mushrooms
with sour cream mashed potatoes
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Laura Alpern
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 Onion
- 4 oz. Cremini Mushrooms
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2 oz. Sour Cream
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1 oz. Flour
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0.9 oz. Butter
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2 tsp. Chicken Demi-Glace Concentrate
- 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.
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Nutrition (per serving)
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Calories680
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Carbohydrates66g
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Net Carbs59g
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Fat27g
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Protein45g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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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.
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1 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. -
2 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. -
3 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. -
4 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. -
5 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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