| Ingredient | Quantity | Units |
|---|---|---|
| Chicken Breast | 12 | Ounce |
| Button Mushrooms | 4 | Ounce |
| Scallions | 2 | Each |
| Stock Concentrate | 1 | Unit |
| Sour Cream | 2 | Tablespoon |
| Monterey Jack Cheese | 1/4 | Cup |
| Butter | 1 | Tablespoon |
| Salt | ||
| Pepper |
Cooking Time:
Total Time: 30 Minutes
Prep Time: 10 Minutes
Cook time: 20 Minutes
Servings:
2
Instructions
Step 1: Prep
Trim and thinly slice mushrooms.
Trim and thinly slice scallions, separating whites from greens.
Step 2: Cook Chicken
Pat chicken dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat.
Add chicken and cook until browned and cooked through, 5-7 minutes per side.
Turn off heat; transfer to a plate.
Step 3: Make Sauce
Heat a drizzle of oil in pan used for chicken over medium-high heat.
Add mushrooms and scallion whites; season with salt and pepper.
Cook, stirring, until softened, 2-4 minutes.
Stir in stock concentrate and ΒΌ cup water.
Bring to a boil, then reduce to a low simmer.
Cook until slightly thickened, 1-2 minutes.
Turn off heat.
Stir in 1 TBSP butter and sour cream.
Season with salt and pepper.
Step 4: Finish and Serve
Heat pan with sauce over medium low; add chicken and spoon sauce over.
Evenly top chicken with Monterey Jack.
Cover pan until cheese has melted, 1-2 minutes.
Divide chicken between plates.
Spoon remaining sauce over chicken and potatoes.
Garnish with scallion greens and serve.
Recomended Pairings:
Roasted Carrots
Mashed Potatoes
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/cheesy-smothered-mushroom-chicken-6154852037004019e85912f7