Juicy seared chicken cutlets are drizzled with a creamy, buttery mustard-herb sauce that\u2019s infused with dried thyme and loaded with savory saut\u00e9ed mushrooms, adding tangy richness to every bite. On the side are tender roasted carrots and zucchini seasoned with garlic and thyme.
\nPrep: 10 Cook: 30<\/p>\n
Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n Cut potatoes<\/strong> into \u00bd-inch-thick wedges. Trim and halve zucchini<\/strong> lengthwise, slice crosswise on a diagonal into \u00bd-inch-thick half-moons.<\/p>\n Roast veggies: <\/strong><\/p>\n Toss potato wedges<\/strong> and zucchini<\/strong> on a baking sheet with a large drizzle of oil,<\/strong> half the garlic powder,<\/strong> half the thyme, salt,<\/strong> and pepper.<\/strong> (You\u2019ll use the remaining garlic powder<\/strong> and thyme in Step 5.)<\/p>\n Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.<\/p>\n Cook chicken: <\/strong><\/p>\n While veggies<\/strong> roast, pat chicken<\/strong> dry with paper towels and season all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large pan over medium heat. Add chicken,<\/strong> cook until browned and cooked through, 6- to 8-minutes per side.<\/p>\n Tip: <\/strong>Lower heat and cover pan if chicken begins to brown too quickly.<\/p>\n Turn off heat, transfer to a cutting board. Wipe out pan.<\/p>\n Finish prep: <\/strong><\/p>\n Meanwhile, trim and thinly slice mushrooms.<\/strong><\/p>\n In a small bowl, whisk together mustard, sour cream, stock concentrate,<\/strong> \u00bc cup water,<\/strong> and 1 tsp vinegar.<\/strong> Set it aside.<\/p>\n Make sauce: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in pan used for chicken<\/strong> over medium-high heat. Add mushrooms<\/strong> and remaining thyme,<\/strong> season with salt<\/strong> and pepper.<\/strong> Cook, stirring occasionally, until softened, 2- to 4-minutes. Add the remaining garlic powder<\/strong> and stir to coat.<\/p>\n Add mustard mixture<\/strong> and 2 TBS butter.<\/strong> Cook, stirring constantly, until butter<\/strong> melts and sauce<\/strong> is thoroughly combined.<\/p>\n Bring to a simmer and cook, stirring constantly, until slightly thickened, 1- to 2-minutes more.<\/p>\n Tip:<\/strong> If sauce<\/strong> is too thick, add a splash or two of water<\/strong> and bring to a boil, stir until smooth and slightly thickened.<\/p>\n Turn off heat and season with salt<\/strong> and pepper.<\/strong><\/p>\n Finish & serve: <\/strong><\/p>\n Thinly slice chicken<\/strong> crosswise.<\/p>\n Divide chicken<\/strong> and veggies<\/strong> between plates. Spoon mushroom sauce<\/strong> over chicken<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Thyme-Roasted Potatoes & Zucchini Yield: 2 Adapted from:\u00a0Hello Fresh Juicy seared chicken cutlets are drizzled with a creamy, buttery mustard-herb sauce that\u2019s infused with dried thyme and loaded with savory saut\u00e9ed mushrooms, adding tangy richness to every bite. On the side are tender roasted carrots and zucchini seasoned with garlic and thyme. Prep: 10 Cook: 30 12oz potatoes 1tsp dried thyme 4tsp Dijon mustard 5tsp red wine vinegar 1zucchini 1tsp garlic powder 10oz chicken cutlets 4oz button mushrooms 1\u00bdtsp…<\/p>\n
\nStart prep: <\/strong><\/p>\n