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Creamy Lemon Chicken with Sage Butter Mash

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 Creamy Lemon Chicken with Sage Butter Mash
Recipe for the week of March 25-29, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine American, Fusion
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Yield 6 servings
Ingredients
Chicken
  • 1.5 to 2 pounds Chicken breast cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper to taste
  • 1/2 teaspoon paprika to taste
  • 1/2 teaspoon chili powder to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1 cup vegetable broth
  • 2 tablespoons lemon juice
Creamy Lemon Sauce
  • 3 tablespoons lemon juice
  • 1/4 cup vegetable broth
  • 2/3 cup heavy cream
  • chopped fresh parsley for garnish
Sage Butter Mash
  • 3 Russet Potatoes peeled and diced
  • 1 to 1 1/4 cups milk hot
  • 1/4 teaspoon Salt
  • 3 tablespoons butter
  • 8-10 sage leaves finely chopped
Mushroom Ragu
  • 1/3 cup butter
  • 1 leek pale section only, washed and sliced
  • 2 garlic cloves minced
  • 1 1/2 cups Button Mushrooms thinly sliced
  • 1 teaspoon dried thyme
  • ¾ cup vegetable stock
  • 2 teaspoons cornstarch
  • 1 cup baby spinach leaves
  • Roughly chopped flat-leaf parsley to serve
Course Main Dish, Side Dish
Cuisine American, Fusion
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Yield 6 servings
Ingredients
Chicken
  • 1.5 to 2 pounds Chicken breast cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon black pepper to taste
  • 1/2 teaspoon paprika to taste
  • 1/2 teaspoon chili powder to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1 cup vegetable broth
  • 2 tablespoons lemon juice
Creamy Lemon Sauce
  • 3 tablespoons lemon juice
  • 1/4 cup vegetable broth
  • 2/3 cup heavy cream
  • chopped fresh parsley for garnish
Sage Butter Mash
  • 3 Russet Potatoes peeled and diced
  • 1 to 1 1/4 cups milk hot
  • 1/4 teaspoon Salt
  • 3 tablespoons butter
  • 8-10 sage leaves finely chopped
Mushroom Ragu
  • 1/3 cup butter
  • 1 leek pale section only, washed and sliced
  • 2 garlic cloves minced
  • 1 1/2 cups Button Mushrooms thinly sliced
  • 1 teaspoon dried thyme
  • ¾ cup vegetable stock
  • 2 teaspoons cornstarch
  • 1 cup baby spinach leaves
  • Roughly chopped flat-leaf parsley to serve
Instructions
For the Chicken
  1. In a nonstick pan coated with oil, add cut chicken and season with salt, pepper, paprika, chili powder, garlic powder, and Italian Seasoning. Mix everything together until combined and chicken is coated on all sides.
  2. Cook until chicken is no longer pink and is most of the way cook through. Pour broth and lemon juice into the pan, all around the chicken.
  3. Continue to cook on medium until chicken is fully cooked through. Take chicken out of the pan and set aside.
For the Creamy Lemon Sauce
  1. In the same pan, over medium-high heat and stir in lemon juice, broth, and cream. Bring to a simmer.
  2. Set heat to low; cover and cook for 8 minutes.
  3. Uncover and cook for 2 more minutes, or until sauce has thickened a bit and reduced.
  4. Remove from heat; taste for seasonings and adjust accordingly.
  5. Add the chicken back to the pan and mix until everything is fully coated.
Sage Butter Mash
  1. Boil diced potatoes in a pot until fork tender. Mash the potatoes with hot milk, and salt to taste. Melt butter in a small skillet over medium heat and cook until golden brown; add 8 to 10 sage leaves and cook 30 more seconds. Pour over the potatoes.
Mushroom Ragu
  1. Melt butter in a large frying pan over medium-high heat. Add the leek and garlic and sauté for 2-3 minutes or until the leeks are softened. Add mushrooms and thyme. Cook for 5 minutes, stirring gently to not break up mushrooms.
  2. Combine stock with the cornstarch and stir into mushroom mixture. Cook over medium heat for a further 3-4 minutes or until the sauce has thickened slightly. Fold through the spinach and remove from heat. Season to taste with salt and pepper.
For Serving
  1. Serve chicken over mashed potatoes. Drizzle with additional creamy lemon sauce and chopped parsley.