Recipe and Blue Apron review- Chicken and Mixed Mushroom Forage
So I recently heard about this program called Blue Apron. Essentially how it works is you sign up and the next week you receive the ingredients and recipes for three meals. For 2 people it is $60 and you get all of the makings for 3 generously portioned meals. It's really nice because you get to try recipes that you might not normally gravitate towards. They also offer vegetarian options, which I think is pretty sweet. Anyway, I have no real incentive for trying to sell any of you on this. I just was trying it out and wanted to you let you know how it is!
This recipe was part of this weeks meals and I found it to be QUITE delicious.
Chicken and Mixed Mushroom Forage with toasted Parmesan-Garlic bread (phew long name)
- 4 Ounces Oyster Mushrooms
- 2 Ounces Maitake Mushrooms
- 2 Cloves Garlic
- 1 Bunch Lemon Thyme
- 1 Bunch Parsley
- 1 Demi Baguette
- 1 Stalk Celery
- 1 Yellow Onion
- 1/4 Cup Grated Parmesan Cheese
- 1/4 Cup Flour
- 2 Butterflied Chicken Breasts
- 3 Tablespoons Chicken Demi-Glace (I have no idea what this is)
- 1 Tablespoon Butter
- 1 Tablespoon Sherry Vinegar
1. Preheat the oven to 400 degrees. Prepare the ingredients. Wash and dry the produce. Slice the mushrooms in the bite-size peices. Peel both garlic cloves. Leave 1 clove whole; mince the remaining clove. Pick the lemon thyme and parsley leaves off the stems; discard the stems. Roughly chop the parsley leaves. Slice the bread in half horizontally. Thinly slice the celery on an angle. Peel and thinly slice the onion.
2. Make the Garlic bread! Place the sliced bread on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Place in the oven and toast 5 to 7 minutes. Remove from oven and carefully rub the cut side of the toasted bread with the whole garlic clove. Generously sprinkle the Parmesan cheese and half of the parsley. Return to oven and bake for 5 to 7 minutes or until cheese is melted. Remove from oven and set aside as you finish cooking.
3. Cook the Chicken-- While the bread toasts, season the butterflied chicken breasts with salt and pepper, then thoroughly coat with flour. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Shake any excess flour off the coated chicken breasts, add them to the pan and cook 2-3 minutes per side or until browned. Transfer the cooked chicken to a plate, leaving any drippings in the pan. Set the chicken aside in a warm place while you continue cooking.
4. Cook the Mushrooms-- In the same pan, heat the reserved drippings on medium-high until hot. Add the maitake and oyster mushrooms in a single, even layer. Cook, stirring occasionally, 3-6 minutes, or until browned and caramelized. Transfer the cooked mushrooms to a plate. Wipe out the pan.
5. Cook the aromatics-- In the same pan, heat 2 teaspons of olive oil on medium until hot. Add the minced garlic, celery and onion. Season with salt and pepper and cook, stirring frequently, 4-6 minutes or until softened and fragrant.
6. Finish and Plate your dish-- Add the cooked chicken, cooked mushrooms, lemon thyme, butter, chicken demi-glace, sherry vinegar and 1/4 cup of water to the sauteed aromatics. Cook, stirring occasionally, 2-3 minutes, or until slightly reduced in volume. Remove from heat. To plate your dish, cut each piece of garlic bread in half on an angle. Divide the cooked chicken breasts and mushrooms between 2 plates and garnish with the remaining parsley. Serve with the garlic bread on the side.
So on the recipe card that is included they show pictures for each step, which is really nice. It really is fool proof if you just read carefully and follow the instructions. Overall I LOVE that this gives new variety to our normal food routine. Sometimes you just have to change it up!
Oh and just in case you are curious about the other recipes that were included
- Cod over Linguini with Fresh Peas, Meyer Lemon & Spring Herbs
- Asparagus & Spring Onion Tart with Arugula & Mache Salad
I hope you enjoyed this!
Here is their website if you are interested in checking it out.