Sunday Supper Chicken

with mashed potatoes and gravy

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • 12 oz. Yukon Potatoes
  • Info
    2 oz. Sour Cream
  • 1 Shallot
  • 3 Thyme Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • 5 oz. Peas
  • 2 fl. oz. White Cooking Wine
  • Info
    2 tsp. Chicken Demi-Glace
  • 1 tsp. Cornstarch
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Colander
  • 1 Medium Pan
  • 1 Small Pan

Before You Cook

  • Step 1 - Cook the Mashed Potatoes

    Cook the Mashed Potatoes

    Cut potatoes into 1" dice. Bring a small pot with potatoes covered in water to a boil. Cook until tender, 12-14 minutes. Reserve ¼ cup cooking water. Drain potatoes in a colander. Return to pot and mash with sour cream, half the butter (reserve remaining for gravy), and ¼ tsp. salt to smooth. If needed, add reserved cooking water 1 Tbsp. at a time. While potatoes boil, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Peel and halve shallot. Slice thinly. Stem and coarsely chop thyme. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Cook the Chicken

    Cook the Chicken

    Place a medium pan over medium heat and 2 tsp. olive oil. Add chicken breasts to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Remove to a plate and rest 3 minutes. Tent with foil. Reserve pan; no need to wipe clean. While chicken cooks, cook peas.

  • Step 4 - Cook the Peas

    Cook the Peas

    Place a small pan over medium heat and add 2 tsp. olive oil. Add shallots to hot pan and stir occasionally until tender, 3-4 minutes. Add peas, thyme, and a pinch of salt and pepper. Stir occasionally until peas are hot, 2 minutes. Remove pan from burner.

  • Step 5 - Make the Gravy

    Make the Gravy

    In pan used to cook chicken, combine ¼ cup water, white cooking wine, demi-glace, and cornstarch and stir vigorously. Place pan over medium-high heat and bring to a boil. Cook until thickened, 30 seconds. Remove from burner and swirl in remaining butter. Plate dish as pictured on front of card. Bon appétit!