Spain’s Creamy Chicken & Mushrooms

🥘 Ingredients

• Dijon mustard
  2 tbsp
• butter
  2 tbsp
• button mushrooms
  8 oz
• carrots
  12 oz
• chicken cutlets
  12 oz
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• dried thyme
  1 tsp
• garlic powder
  1 tsp
• red wine vinegar
  1 tsp
• sour cream
  2 tbsp
• zucchini
  12 oz

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   carrots zucchini garlic powder dried thyme chicken cutlets button mushrooms Dijon mustard sour cream chicken stock concentrate red wine vinegar cooking oil butter

   carrots: 12 oz, zucchini: 12 oz, garlic powder: 1 tsp, dried thyme: 1 tsp, chicken cutlets: 12 oz, button mushrooms: 8 oz, Dijon mustard: 2 tbsp, sour cream: 2 tbsp, chicken stock concentrate: 1 unit, red wine vinegar: 1 tsp, cooking oil: 1 tbsp, butter: 2 tbsp
2. 

   2

   Preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into 1⁄2-inch-thick half-moons.
3. 

   3

   Toss carrots and zucchini on a baking sheet with a large drizzle of cooking oil, half the garlic powder, half the dried thyme, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender ⏱️ 20 minutes .
4. 

   4

   While veggies roast, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken; cook until browned and cooked through ⏱️ 6 minutes per side.
5. 

   5

   Meanwhile, trim and thinly slice button mushrooms. In a small bowl , whisk together Dijon mustard, sour cream, chicken stock concentrate, ¼ cup water, and 1 tsp red wine vinegar. Set aside.
6. 

   6

   Heat a drizzle of oil in the pan used for chicken over medium-high heat. Add mushrooms and remaining thyme; season with salt and pepper. Cook, stirring occasionally, until softened ⏱️ 2 minutes . Add remaining garlic powder and stir to coat. Add mustard mixture and butter. Cook, stirring constantly, until butter has melted and sauce is thoroughly combined. Bring to a simmer and cook, stirring constantly, until slightly thickened ⏱️ 1 minutes .
7. 7

   Thinly slice chicken crosswise. Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve.