We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chicken & Sage Pan Sauce
with Oyster Mushrooms & Mashed Purple Potatoes
45 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 630 Cals/serving
-
This meal features a trio of our favorite gourmet ingredients: gorgeous purple potatoes (which we're mashing with olive oil for luscious texture), oyster mushrooms (known for their especially meaty flavor) and fresh sage. The potatoes and mushrooms make for hearty accompaniments to pan-seared chicken, while the sage adds its woodsy flavor to a rich pan sauce, also made with butter and a bit of sherry vinegar.
Get Cooking
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- 4 oz Oyster Mushrooms
- 2 cloves Garlic
- 1 bunch Lacinato Kale
- ½ lb Purple Potatoes
- 1 bunch Sage
- 3 Tbsps Roasted Almonds
- 2 Tbsps Butter
- 1 Tbsp Sherry Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the potatoes. Cut the mushrooms into bite-sized pieces. Remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop the garlic. Pick the sage leaves off the stems; discard the stems and finely chop the leaves. Roughly chop the almonds.
2
Cook & mash the potatoes:
Add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Stir in 1 tablespoon of olive oil and season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste and set aside in a warm place.
3
Cook the mushrooms & kale:
While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the kale and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the garlic is fragrant and the kale is slightly wilted. Add 1/2 cup of water and cook, stirring occasionally, 5 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan.
4
Brown the chicken:
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 5 minutes per side, or until browned.
5
Finish the chicken & make the sauce:
To the pan, add the butter, vinegar and 1/4 cup of water (be careful, as the liquid may splatter). Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until the butter has melted. Add the sage and cook, occasionally spooning the sauce over the chicken, 2 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Season with salt and pepper to taste.
6
Plate your dish:
Divide the mashed potatoes, finished chicken and cooked mushrooms and kale between 2 dishes. Top with the sauce. Garnish with the almonds. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Medium dice the potatoes. Cut the mushrooms into bite-sized pieces. Remove and discard the kale stems; roughly chop the leaves. Peel and roughly chop the garlic. Pick the sage leaves off the stems; discard the stems and finely chop the leaves. Roughly chop the almonds.
2
Cook & mash the potatoes:
Add the potatoes to the pot of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Stir in 1 tablespoon of olive oil and season with salt and pepper. Using a fork, mash to your desired consistency. Season with salt and pepper to taste and set aside in a warm place.
3
Cook the mushrooms & kale:
While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the kale and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the garlic is fragrant and the kale is slightly wilted. Add 1/2 cup of water and cook, stirring occasionally, 5 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan.
4
Brown the chicken:
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 5 minutes per side, or until browned.
5
Finish the chicken & make the sauce:
To the pan, add the butter, vinegar and 1/4 cup of water (be careful, as the liquid may splatter). Cook, stirring frequently and swirling the pan, 1 to 2 minutes, or until the butter has melted. Add the sage and cook, occasionally spooning the sauce over the chicken, 2 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Season with salt and pepper to taste.
6
Plate your dish:
Divide the mashed potatoes, finished chicken and cooked mushrooms and kale between 2 dishes. Top with the sauce. Garnish with the almonds. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered