Seared Chicken & Mushroom Pan Sauce
with Roasted Asparagus & Potatoes
with Flank Steak
The star of this dish is the rich, umami pan sauce you'll whip up featuring our mushroom duxelles, fresh thyme, and dijon mustard. Hearty sides of roasted asparagus and potatoes serve as welcome accompaniments.
Details
The star of this dish is the rich, umami pan sauce you'll whip up featuring our mushroom duxelles, fresh thyme, and dijon mustard. Hearty sides of roasted asparagus and potatoes serve as welcome accompaniments.
Nutrition per serving
45g Of Protein
Ingredients
2 each
Flank Steak
12 oz
Potatoes
6 oz
Asparagus
1 ½ tbsp
Mushroom Duxelles
1 bunch
Thyme
1 tbsp
Dijon Mustard
¼ cup
Grated Parmesan Cheese
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start the sauce
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Snap off and discard the tough, woody stems of the asparagus. Place in a bowl; drizzle with olive oil and season with salt and pepper. Pick the thyme leaves off the stems; roughly chop the leaves. In a bowl, combine the mushrooms duxelles, chopped thyme leaves, mustard, and 2 tablespoons of water (or 4 tablespoons for 4 servings).
step 2
Roast the vegetables
Line a sheet pan with foil. Place the potato pieces on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned asparagus to the other side of the sheet pan. Return to the oven and roast 10 to 14 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.
step 3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
The USDA recommends a minimum safe cooking temperature of 145°F for steak.
step 4
Finish the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the roasted vegetables. Top the chicken with the finished sauce. Top the vegetables with the parmesan. Enjoy!
Instructions
step 1
Prepare the ingredients & start the sauce
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Snap off and discard the tough, woody stems of the asparagus. Place in a bowl; drizzle with olive oil and season with salt and pepper. Pick the thyme leaves off the stems; roughly chop the leaves. In a bowl, combine the mushrooms duxelles, chopped thyme leaves, mustard, and 2 tablespoons of water (or 4 tablespoons for 4 servings).
step 2
Roast the vegetables
Line a sheet pan with foil. Place the potato pieces on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned asparagus to the other side of the sheet pan. Return to the oven and roast 10 to 14 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.
step 3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
The USDA recommends a minimum safe cooking temperature of 145°F for steak.
step 4
Finish the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the roasted vegetables. Top the chicken with the finished sauce. Top the vegetables with the parmesan. Enjoy!
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