Categories: Meals
Ingredients
- 1 Russet Potato
- 5 oz. Green Beans
- 6 oz. Cremini Mushrooms
- 1 Shallot
- 2 Bone-in Skin-On Chicken Breasts
- 1⅕ oz. Butter
- 4 fl. oz. Heavy Whipping Cream
- 2 fl. oz. Sherry
- 2 tsp. Chicken Base
- 1/4 oz. Dijon Mustard
- 1/2 fl. oz. Worcestershire Sauce
Directions
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Preheat oven to 425 degrees. Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Place a colander in the sink.
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Peel potatoes and cut into 1" dice. Trim ends off green beans. Cut mushrooms into ¼" slices. Peel and mince shallot. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
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Bring another medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook 12-15 minutes, or until fork-tender. Drain in colander and return potatoes to pot. Add ¾ the butter and half the cream and mash until smooth (reserve remaining butter and cream for sauce). Taste, and season with a pinch of salt and pepper if desired. Wipe colander clean.
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While potatoes cook, heat 2 tsp. olive oil in a medium oven-safe pan over medium-high heat. Add chicken, skin side down, to hot pan. Reduce heat to medium and cook on one side 5-7 minutes, or until skin is golden brown and crispy. Flip chicken, place pan in oven, and roast 18-20 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Set aside to rest. Reserve pan, including drippings, for sauce (be careful – handle will be hot!).
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Return pan used for chicken over medium heat. Add mushrooms to hot pan and cook 2 minutes. Add shallots and cook 2 minutes more. Add sherry, increase heat to medium-high, and boil 2 minutes. Stir in chicken base, Dijon mustard, Worcestershire sauce, and remaining cream. Return to a boil and cook 3-4 minutes, or until sauce is rich and creamy. Remove from burner and swirl in remaining butter. Taste, and adjust seasoning with salt and pepper if necessary.
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While sauce cooks, add green beans to pot of boiling water and cook 3-4 minutes, or until bright green. Drain in colander, season with salt and pepper (to taste), and set aside.
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Add a serving of mashed potatoes and green beans to a plate. Place chicken against potatoes and ladle sauce in front of chicken. Garnish with freshly cracked black pepper.