Mushroom Gravy Chicken

🥘 Ingredients

• arugula
  2 c
• button mushrooms
  16 oz
• chicken breasts
  4 pieces
• chicken stock concentrate
  2 unit
• dijon mustard
  2 tsp
• garlic
  4 cloves
• israeli couscous
  2 c
• lemon
  2 unit
• olive oil
  4 tbsp
• pepper
• salt
• sour cream
  4 tbsp
• thyme
  4 sprigs

🍳 Cookware

• medium pot
• large pan
• baking sheet
• medium pot
• strainer
• medium bowl

1. 

   1

   button mushrooms garlic thyme chicken breasts israeli couscous chicken stock concentrate sour cream dijon mustard lemon arugula olive oil salt pepper

   button mushrooms: 8 oz, garlic: 2 cloves, thyme: 2 sprigs, chicken breasts: 2 pieces, israeli couscous: 1 c, chicken stock concentrate: 1 unit, sour cream: 2 tbsp, dijon mustard: 1 tsp, lemon: 1 unit, arugula: 1 c, olive oil: 2 tbsp, salt, pepper
2. 

   2

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 350 degrees. Bring a medium pot of salted water to a boil. Trim, then thinly slice button mushrooms . Thinly slice garlic . Pick 1 tsp thyme leaves from thyme stems (save remaining sprigs for sauce).

   button mushrooms: 8 oz, garlic: 2 cloves, thyme: 2 sprigs
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Season chicken breasts all over with salt and pepper . Cook in pan until browned on surface ⏱️ 2 minutes per side. Transfer to a baking sheet . Bake in oven until no longer pink in center ⏱️ 10 minutes . Let rest ⏱️ 5 minutes after removing from oven.

   olive oil: 2 tbsp, chicken breasts: 2 pieces, salt, pepper
4. 

   4

   Once water is boiling, add israeli couscous to medium pot . Cook until al dente ⏱️ 8 minutes , then drain using a strainer .

   israeli couscous: 1 c
5. 

   5

   Heat a drizzle of olive oil in pan used for chicken over medium heat. Add mushrooms and cook, tossing, until tender and browned ⏱️ 3 minutes . Add garlic and cook until fragrant ⏱️ 30 seconds . Season with salt and pepper.
6. 

   6

   Stir chicken stock concentrate , ½ cup water, and thyme sprigs into pan while scraping up any browned bits on bottom. Reduce heat to low and simmer until reduced by half ⏱️ 2 minutes . Remove pan from heat and let cool ⏱️ 1 minutes , then stir in dijon mustard and sour cream . Season with salt and pepper. Discard thyme sprigs. Meanwhile, halve lemon ; cut one half into wedges.

   chicken stock concentrate: 1 unit, dijon mustard: 1 tsp, sour cream: 2 tbsp, lemon: 1 unit
7. 7

   Toss arugula with a squeeze of lemon and a large drizzle of olive oil in a medium bowl . Season with salt and pepper. Divide couscous between plates and arrange chicken on top. Drizzle with mushroom sauce and sprinkle with reserved thyme leaves to taste. Serve with salad and lemon wedges.

   arugula: 1 c