Spain's Creamy Chicken & Mushrooms

🥘 Ingredients

• Dijon mustard
  2.667 tbsp
• butter
  4 tbsp
• button mushrooms
  8 oz
• carrots
  24 oz
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• cooking oil
  4 tsp
• dried thyme
  2 tsp
• garlic powder
  2 tsp
• paper towels
• pepper
• red wine vinegar
  5 tsp
• salt
• sour cream
  3 tbsp
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• large pan
• small bowl
• whisk

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into 1/2-inch-thick half-moons.

   carrots: 24 oz, zucchini: 2 unit
2. 

   2

   Toss carrots and zucchini on a baking sheet with a large drizzle of cooking oil , half the garlic powder , half the dried thyme , salt , and pepper (for 4 servings, spread carrots out across entire sheet; use a second sheet for zucchini). (You'll use the remaining garlic powder and thyme in Step 5.) Roast on top rack, tossing halfway through, until browned and tender, ⏱️ 20 minutes (for 4, roast on top and middle racks, swapping rack positions halfway through).

   cooking oil: 4 tsp, garlic powder: 2 tsp, dried thyme: 2 tsp, salt, pepper
3. 

   3

   While veggies roast, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken; cook until browned and cooked through, ⏱️ 6 minutes per side. TIP: Lower heat and cover pan if chicken begins to brown too quickly. Turn off heat; transfer to a cutting board. Wipe out pan.

   chicken cutlets: 20 oz, paper towels
4. 

   4

   Meanwhile, trim and thinly slice button mushrooms (skip if your mushrooms are pre-sliced!). In a small bowl , whisk together Dijon mustard , sour cream , chicken stock concentrate , 1/4 cup water, and red wine vinegar (1/3 cup water and 2 tsp vinegar for 4 servings). (Be sure to measure the vinegar; we sent more.) Set aside.

   button mushrooms: 8 oz, Dijon mustard: 2.667 tbsp, sour cream: 3 tbsp, chicken stock concentrate: 2 unit, red wine vinegar: 5 tsp
5. 

   5

   Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and remaining thyme; season with salt and pepper. Cook, stirring occasionally, until softened, ⏱️ 2 minutes . Add remaining garlic powder and stir to coat. Add mustard mixture and butter (4 TBSP for 4 servings). Cook, stirring constantly, until butter has melted and sauce is thoroughly combined. Bring to a simmer and cook, stirring constantly, until slightly thickened, ⏱️ 1 minutes more. TIP: If sauce is too thick, add a splash or two of water and bring to a boil; stir until smooth and slightly thickened. Turn off heat and season with salt and pepper.

   butter: 4 tbsp
6. 

   6

   Thinly slice chicken crosswise. Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve. **Chicken is fully cooked when internal temperature reaches 165 degrees F.**