Pan-Roasted Chicken

recipe-cropped-colorWith Dijon Mushroom Sauce and Israeli Couscous

By Hello Fresh

Chicken gets a major flavor upgrade when Dijon mustard is involved. In fact, it’s one of our secret weapons in the kitchen. Hailing from Dijon, France, this grayish-yellow condiment pairs impeccably with garlic and lemon to lend a distinct and rich flavor to the sauce.

Cooking Time: 30 min.

Servings: 2

Nutrition: Calories: 500 cal, Fat: 21g, Sat. Fat: 6 g, Protein: 46g, Carbs: 36 g, Sugar: 4 g, Sodium: 359 mg, Fiber: 6 g

Ingredients:

  • Button Mushrooms- 4oz.
  • Garlic- 1 Clove
  • Chicken Breasts- 12 oz.
  • Whole Wheat Israeli Couscous- ½ Cup
  • Chicken Stock Concentrate- 1
  • Sour Cream- 4 TBSP
  • Dijon Mustard- 1 tsp
  • Lemon- 1
  • Arugula- 2 oz.
  • Olive Oil- 5 tsp.

Preparation:

  1. Preheat and prep: Wash and dry all produce. Preheat oven to 350 degrees. Bring a medium pot of salted water to a boil. Thinly slice mushrooms and garlic.
  2. Cook the chicken: Heat a large drizzle of olive oil in a large pan over medium heat. Season chicken on all sides with salt and pepper. Cook until browned but not yet cooked through, 2-3 minutes per side. Place on a baking sheet, and bake until juices run clear when pierced with a knife, 10-11 minutes. Let rest 5 minutes.
  3. Cook the couscous: Add Israeli couscous to boiling water, and cook until al dente, 8-9 minutes. Drain (just like pasta).
  4. Cook the mushrooms: Meanwhile, heat a drizzle of olive oil in same pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss until browned, 3-4 minutes. Season with salt and pepper.
  5. Make the sauce: Add ½ cup water and stock concentrate. Scrape up any browned bits from pan. Simmer on low until reduced by half, 2-3 minutes. Remove pan from heat, and stir in sour cream and 1 tsp Dijon mustard. Season to taste with salt and pepper.