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Classic Bistro Chicken and Mushroom Sauce
Special
Protein Plus
Classic Bistro Chicken and Mushroom Sauce

with Garlic Green Beans and Roasted Potatoes

10 min
Difficulty: 2/3
French

This is the perfect dinner for a date night at home! 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. Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. 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

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Measuring Cups
Medium Bowl

Tags

Speciality
Protein Plus
Ingredients
Chicken Breasts

Chicken Breasts

2 unit(s)

Garlic, cloves

Garlic, cloves

2 unit(s)

Mixed Mushrooms

Mixed Mushrooms

200 g

Chicken Broth Concentrate

Chicken Broth Concentrate

2 unit(s)

Thyme

Thyme

7 g

Green Beans

Green Beans

170 g

Truffle Sea Salt

Truffle Sea Salt

1 g

Mayonnaise

Mayonnaise

2 tbsp

Russet Potato

Russet Potato

2 unit(s)

Crispy Shallots

Crispy Shallots

28 g

All-Purpose Flour

All-Purpose Flour

1 tbsp

Dijon Mustard

Dijon Mustard

0.5 tbsp

Oil

Oil

1.5 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.25 tsp

Butter

Butter

2 tbsp

Preparation
1
Prep and roast potatoes

  • Before starting, preheat the oven to 450˚F. Wash and dry all produce.
  • Strip thyme leaves from stems, then finely chop 1 tbsp (2 tbsp).
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To an unlined baking sheet, add potatoes, 1/2 tbsp (1 tbsp) thyme and 1 tbsp oil. (NOTE: For 4 servings, 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 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and top of the oven, rotating sheets halfway through.)

2
Cook chicken

  • Pat chicken dry with paper towels. Season with remaining thyme, salt and pepper.
  • Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 servings, using 1/2 tbsp oil per batch.) Pan-fry 1-3 min per side, until golden.
  • Transfer chicken to another unlined baking sheet. Roast in the middle of the oven 8-10min, until cooked through.**

3
Prep veggies and truffle mayo

  • Trim green beans.
  • Quarter mushrooms.
  • Peel, then mince or grate garlic. 
  • To a small bowl, add mayo, 1/8 tsp (1/4 tsp) garlic and half the truffle sea salt. Stir to combine.

4
Cook green beans

  • Heat the same pan (used in step 2) over medium-high, then add green beans and 1/4 cup (1/2 cup) water. Cook 4-5 min, stirring occasionally, until water evaporates.
  • Add 1 tbsp (2 tbsp) butter and remaining garlic. Cook 1 min, stirring often, until butter coats green beans and is fragant. Season with salt and pepper.
  • Transfer to a medium bowl, then cover to keep warm.

5
Make sauce

  • Add 1 tbsp (2 tbsp) butter to the same pan (used in step 4), then swirl to melt. 
  • Add mushrooms. Cook 3-4 min, stirring occasionally, until softened.
  • Season with remaining truffle sea salt and pepper. 
  • Sprinkle flour over mushrooms. Cook 1 min, stirring often, until flour coats mushrooms. 
  • Add chicken broth concentrate, Dijon and 3/4 cup (1 1/2 cups) water. Cook 2-3 min, stirring constantly, until slightly thickened. 

6
Finish and serve

  • Thinly slice chicken. Add any remaining juices to the pan with sauce. Stir to combine.
  • Divide potatoes, green beans and chicken between plates. 
  • Pour sauce over chicken. 
  • Sprinkle crispy shallots over green beans. 
  • Serve truffle mayo on the side for dipping.

Nutrition per serving

830

kcal

Calories

45

g

Fat

15

g

Saturated Fat

60

g

Carbohydrate

7

g

Sugar

8

g

Dietary Fiber

50

g

Protein

165

mg

Cholesterol

860

mg

Sodium

0.5

g

Trans Fat

2150

mg

Potassium

100

mg

Calcium

5.5

mg

Iron

Classic Bistro Chicken and Mushroom Sauce
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with Garlic Green Beans and Roasted Potatoes

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