with Garlic Green Beans and Roasted Potatoes
This is the perfect dinner for a date night at home! Thyme roasted chicken with luxurious mushroom sauce is served alongside tender potatoes and garlic green beans with truffle mayo for dipping. It really doesn't get much better, and it all comes together in your own kitchen. Ingredients: Russet potato • Chicken breast • Mushroom mix (cremini mushrooms, white mushrooms, oyster mushrooms) • Green beans • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • All-purpose flour (wheat) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Thyme • Garlic • Truffle sea salt (sea salt, black summer truffle, flavors).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Garlic, cloves
2 unit(s)
Mixed Mushrooms
200 g
Chicken Broth Concentrate
2 unit(s)
Thyme
7 g
Green Beans
170 g
Truffle Sea Salt
1 g
Mayonnaise
2 tbsp
Russet Potato
2 unit(s)
Crispy Shallots
28 g
All-Purpose Flour
1 tbsp
Dijon Mustard
0.5 tbsp
Oil
1.5 tbsp
Unsalted Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.25 tsp
- Strip thyme leaves from stems, then finely chop 1 tbsp (2 tbsp).
- Cut potatoes into 1/2-inch wedges.
- Add potatoes, 1/2 tbsp (1 tbsp) thyme and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the bottom and top of the oven, rotating sheets halfway through.)
- Pat chicken dry with paper towels. Season with remaining thyme, salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side.
- Transfer chicken to another unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
- Trim green beans.
- Quarter mushrooms.
- Peel, then mince or grate garlic.
- Add mayo, 1/8 tsp (1/4 tsp) garlic and 1/8 tsp (1/4 tsp) truffle sea salt to a small bowl. Stir to combine.
- Heat the same pan (used in step 2) over medium-high, then add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Add 1 tbsp (2 tbsp) butter and garlic. Cook, stirring often, until butter coats green beans and is fragant, 1 min. Season with salt and pepper.
- Transfer to a medium bowl, then cover to keep warm.
- Add 1 tbsp (2 tbsp) butter to the same pan, then swirl to melt.
- Add mushrooms. Cook, stirring occasionally, until softened, 3-4 min.
- Season with 1/8 tsp (1/4 tsp) truffle sea salt and pepper.
- Sprinkle flour over mushrooms. Cook, stirring often, until coats the mushrooms, 1 min.
- Add chicken broth concentrate, Dijon and 3/4 cup (1 1/2 cups) water. Cook, stirring constantly, until slightly thickened, 2-3 min.
- Thinly slice chicken. Add any remaining juices to the pan with sauce. Stir to combine.
- Divide potatoes, green beans and chicken between plates.
- Pour gravy over chicken.
- Sprinkle crispy shallots over green beans.
- Serve truffle mayo on the side for dipping.
820
kcal
Calories
44
g
Fat
15
g
Saturated Fat
62
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
50
g
Protein
165
mg
Cholesterol
1120
mg
Sodium
0.5
g
Trans Fat
2200
mg
Potassium
100
mg
Calcium
5.5
mg
Iron
with Garlic Green Beans and Roasted Potatoes
with Garlic Green Beans and Roasted Potatoes
