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.
Servings Prep Time
Yield6 servings 25 minutes
Cook Time
25minutes
Servings Prep Time
Yield6 servings 25 minutes
Cook Time
25minutes
Ingredients
Chicken
  • 1.5 to 2pounds Chicken breastcubed
  • 1tablespoon olive oil
  • 1/2teaspoon Salt
  • 1/4teaspoon black pepperto taste
  • 1/2teaspoon paprikato taste
  • 1/2teaspoon chili powderto taste
  • 1teaspoon garlic powder
  • 1teaspoon italian seasoning
  • 1cup vegetable broth
  • 2tablespoons lemon juice
Creamy Lemon Sauce
  • 3tablespoons lemon juice
  • 1/4cup vegetable broth
  • 2/3cup heavy cream
  • chopped fresh parsleyfor garnish
Sage Butter Mash
  • 3 Russet Potatoespeeled and diced
  • 1 to 1 1/4cups milkhot
  • 1/4teaspoon Salt
  • 3tablespoons butter
  • 8-10 sage leavesfinely chopped
Mushroom Ragu
  • 1/3cup butter
  • 1 leekpale section only, washed and sliced
  • 2 garlic clovesminced
  • 1 1/2cups Button Mushroomsthinly sliced
  • 1teaspoon dried thyme
  • ¾cup vegetable stock
  • 2teaspoons cornstarch
  • 1cup baby spinach leaves
  • Roughly chopped flat-leaf parsleyto 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.