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Seared Chicken & Mashed Potatoes

with Mushroom Pan Sauce

Customer Favorite
  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

The classic duo of chicken and mashed potatoes gets a lift from a simple butter sauce made with mushrooms and fragrant thyme.

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ingredients
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Quarter the mushrooms. Pick half the thyme leaves off the stems; discard the stems and roughly chop the leaves. Keep the remaining thyme sprigs whole.

Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water; cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover and set aside in a warm place.

Cook the kale:
3 Cook the kale:

While the potatoes cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add half the verjus and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the liquid has cooked off. Season with salt and pepper to taste. Transfer to a bowl and cover with aluminum foil; set aside in a warm place. Rinse and wipe out the pan.

Cook the chicken:
4 Cook the chicken:

While the potatoes continue to cook, 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 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Make the mushroom sauce:
5 Make the mushroom sauce:

Add the quartered mushrooms and whole thyme sprigs to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, without stirring, 2 to 3 minutes, or until browned and slightly softened. Add the remaining verjus and 1/4 cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until most of the liquid has cooked off. Turn off the heat. Carefully remove and discard the thyme sprigs. Stir in the crème fraîche. Season with salt and pepper to taste.

Slice the chicken & plate your dish:
6 Slice the chicken & plate your dish:

Thinly slice the cooked chicken; serve with the mashed potatoes and cooked kale. Top the chicken with the mushroom sauce. Garnish with the chopped thyme. Enjoy!

Tips from Home Chefs

About Blue Apron

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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
1 Prepare the ingredients:

Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Quarter the mushrooms. Pick half the thyme leaves off the stems; discard the stems and roughly chop the leaves. Keep the remaining thyme sprigs whole.

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water; cook 13 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork, mash to your desired consistency; season with salt and pepper to taste. Cover and set aside in a warm place.

Cook & mash the potatoes:
Cook the kale:
3 Cook the kale:

While the potatoes cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add half the verjus and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted and the liquid has cooked off. Season with salt and pepper to taste. Transfer to a bowl and cover with aluminum foil; set aside in a warm place. Rinse and wipe out the pan.

4 Cook the chicken:

While the potatoes continue to cook, 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 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Cook the chicken:
Make the mushroom sauce:
5 Make the mushroom sauce:

Add the quartered mushrooms and whole thyme sprigs to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook on medium-high, without stirring, 2 to 3 minutes, or until browned and slightly softened. Add the remaining verjus and 1/4 cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring constantly and scraping up any fond from the bottom of the pan, 3 to 4 minutes, or until most of the liquid has cooked off. Turn off the heat. Carefully remove and discard the thyme sprigs. Stir in the crème fraîche. Season with salt and pepper to taste.

6 Slice the chicken & plate your dish:

Thinly slice the cooked chicken; serve with the mashed potatoes and cooked kale. Top the chicken with the mushroom sauce. Garnish with the chopped thyme. Enjoy!

Slice the chicken & plate your dish: