I think I would eat anything with chicken and mushrooms as the main ingredients, so this recipe was great for a quick Tuesday dinner for 2.
1 Russet Potato
5 oz. Green Beans
6 oz. Cremini Mushrooms
2 Bone-in Skin-On Chicken Breasts
1⅕ oz. Butter
4 fl. oz. Heavy Whipping Cream
2 fl. oz. Sherry
2 tsp. Chicken Base
¼ oz. Dijon Mustard
½ fl. oz. Worcestershire Sauce
- Preheat oven to 425 degrees
- Peel potato and cut into 1″ dice. Trim ends off green beans. Cut mushrooms into ¼” slices. Peel and mince shallot. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
- Bring another medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook 12-15 minutes, or until fork-tender. Drain in colander and return potatoes to pot. Add ¾ the butter and half the cream and mash until smooth (reserve remaining butter and cream for sauce). Taste, and season with a pinch of salt and pepper if desired. Wipe colander clean.
- While potatoes cook, heat 2 tsp. olive oil in a medium oven-safe pan over medium-high heat. Add chicken, skin side down, to hot pan. Reduce heat to medium and cook on one side 5-7 minutes, or until skin is golden brown and crispy. Flip chicken, place pan in oven, and roast 18-20 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Set aside to rest. Reserve pan, including drippings, for sauce.
- Return pan used for chicken over medium heat. Add mushrooms to hot pan and cook 2 minutes. Add shallots and cook 2 minutes more. Add sherry, increase heat to medium-high, and boil 2 minutes. Stir in chicken base, Dijon mustard, Worcestershire sauce, and remaining cream. Return to a boil and cook 3-4 minutes, or until sauce is rich and creamy. Remove from burner and swirl in remaining butter. Taste, and adjust seasoning with salt and pepper if necessary.
- While sauce cooks, add green beans to pot of boiling water (or chicken broth) and cook 3-4 minutes, or until bright green. Drain in colander, season with salt and pepper (to taste), and set aside.
- Add a serving of mashed potatoes and green beans to a plate. Place chicken against potatoes and ladle sauce in front of chicken. Garnish with freshly cracked black pepper.and cook 3-4 minutes, or until bright green. Drain in colander, season with salt and pepper (to taste), and set aside.
Again, the plate above it my husband’s portion. Below is a before and after of what I eat. #sleeved