Seared Pork & Creamy Mushroom Pan Sauce

with Thyme Roasted Potatoes

40 MIN

+$1.99/serving 4 Servings

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with Chicken Breasts

From the Test Kitchen

This rich, savory dish features a silky sauce that highlights mushrooms, crème fraîche, demi-glace, and more. We're finishing our seared pork in the sauce, then spooning it over the top for a decadent, creamy finish. Hearty roasted potatoes and green beans round out the dish in classic style.
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Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1¼ lbs Potatoes
½ lb Mushrooms
¾ lb Green Beans
1 bunch Parsley
1 bunch Thyme
¼ cup Cream
1 Tbsp Whole Grain Dijon Mustard
1 Tbsp Verjus Rouge
1 oz Salted Butter
2½ Tbsps Chicken Demi-Glace
2 Tbsps Crème Fraîche
2 Tbsps All-Purpose Flour
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the mushrooms. Cut off and discard any stem ends from the green beans; place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Roughly chop the parsley leaves and stems. In a bowl, combine the flour and spice blend. In a separate bowl, combine the cream (shaking the packet before opening), mustard, demi-glace, and crème fraîche.

2 Roast the vegetables

Line a sheet pan with foil. Place the diced potatoes and thyme sprigs on the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. Carefully place the seasoned green beans in an even layer on the other side of the sheet pan. Return to the oven and roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. Carefully pick out and discard the thyme sprigs.

3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spiced flour (pressing gently to adhere). In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Cook the mushrooms & finish the sauce

To the pan of reserved fond, add the butter and sliced mushrooms. Cook on medium- high, stirring occasionally, 4 to 5 minutes, or until the mushrooms are softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until slightly thickened.

5 Finish & serve your dish

Carefully add the cooked chicken back to the pan of finished sauce; turn to coat, 30 seconds to 1 minute, or until thoroughly coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and sauce with the roasted vegetables. Garnish with the chopped parsley. Enjoy!