Seared Chicken & Verjus Pan Sauce with Mashed Potatoes, Mushrooms & Kale

Seared Chicken & Verjus Pan Sauce

with Mashed Potatoes, Mushrooms & Kale

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Verjus, used in cooking since the Middle Ages, is a mellow, tart juice pressed from grapes that have been harvested while still young. Here, we’re using it in a delicious pan sauce for our seared chicken and sautéed vegetables. A dollop of mashed potatoes soaks up some of the sauce’s brightness, rounding out this rustic, comforting dinner with ease.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    605 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Cook & mash the potatoes:
2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water and cook 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Coat & cook the chicken:
3 Coat & cook the chicken:

While the potatoes cook, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

Brown the mushrooms:
4 Brown the mushrooms:

While the potatoes continue to cook, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and softened; season with salt and pepper.

Add the kale & make the sauce:
5 Add the kale & make the sauce:

Add the kale, verjus, crème fraîche and ½ cup of water to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the kale has wilted and the sauce has reduced in volume by about half.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked chicken, remaining butter and all but a pinch of the thyme to the pan of vegetables and sauce; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Divide the mashed potatoes between 2 dishes. Top with the finished chicken, vegetables and sauce. Garnish with the remaining thyme. Enjoy!

Tips from Home Chefs

2 Cook & mash the potatoes:

Add the potatoes to the pot of boiling water and cook 15 to 17 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add half the butter. Using a fork, mash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.

Cook & mash the potatoes:
Coat & cook the chicken:
3 Coat & cook the chicken:

While the potatoes cook, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

4 Brown the mushrooms:

While the potatoes continue to cook, add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned and softened; season with salt and pepper.

Brown the mushrooms:
Add the kale & make the sauce:
5 Add the kale & make the sauce:

Add the kale, verjus, crème fraîche and ½ cup of water to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 3 to 5 minutes, or until the kale has wilted and the sauce has reduced in volume by about half.

6 Finish & plate your dish:

Add the cooked chicken, remaining butter and all but a pinch of the thyme to the pan of vegetables and sauce; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat and season with salt and pepper to taste. Divide the mashed potatoes between 2 dishes. Top with the finished chicken, vegetables and sauce. Garnish with the remaining thyme. Enjoy!

Browse Steps
1 of 6