Chicken Diane with mashed potatoes and green beans

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 4 fl. oz. Light Cream
  • 2 Russet Potatoes
  • 8 oz. Green Beans
  • 6 oz. Cremini Mushrooms
  • 1 Shallot
  • 2 Bone-in Skin-On Chicken Breasts
  • 2 fl. oz. Sherry Wine
  • 2 tsp. Chicken Base
  • 1/2 oz. Dijon Mustard

Directions

  1. Preheat oven to 400 degrees.

  2. Peel potatoes and cut into 1" dice. Trim ends off green beans. Cut mushrooms into ¼" slices. Peel and mince shallot. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. Bring a medium pot of lightly salted water to a boil.

  3. Heat 2 tsp. olive oil in a medium oven-safe non-stick pan over medium-high heat. Add chicken, skin side down, to hot pan. Reduce heat to medium and cook on one side until skin is golden brown and crispy, 3-4 minutes. Flip chicken, place pan in hot oven, and roast until chicken reaches a minimum internal temperature of 165 degrees, 22-24 minutes. Rest chicken 5 minutes. Reserve pan, including drippings. Careful, handle will be hot. While chicken roasts, cook potatoes.

  4. Bring another medium pot with potatoes and enough water to cover to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes. Drain in a colander and return potatoes to pot. Add half the cream (reserve remaining for sauce) and mash until smooth. Season with a pinch of salt and pepper. Wipe colander clean and reserve. While potatoes simmer, cook green beans.

  5. When chicken has 5 minutes left to roast, add green beans to pot of boiling water and cook until bright green, 3-4 minutes. Drain green beans in colander and return to pot. Cover and set aside.

  6. Carefully, return pan used to cook chicken to medium heat. Add mushrooms to hot pan and cook until lightly browned, 2 minutes. Add shallot and cook, 2 minutes. Add sherry, increase heat to medium-high, and bring to a boil. Boil 2 minutes. Stir in remaining cream, chicken base, and Dijon. Return to a boil and cook until sauce is rich and creamy, 1-2 minutes. Season with a pinch of salt and pepper. Plate as pictured on front of card, ladling sauce over chicken and potatoes. Bon appétit!

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