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Black Forest Style Chicken with Creamy Mushroom Sauce and Herbed Potato Mash

This simmered dish pairs chicken breast with potato, peeled, mushrooms, sliced and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High protein High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

49 g Protein
46 g Carbohydrates
30 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 168g chicken breast 178 kcal
  • 209g potato, peeled 161 kcal
  • 126g mushrooms, sliced 28 kcal
  • 50g onion, thinly sliced 20 kcal
  • 34g heavy cream 116 kcal
  • 84g chicken broth, low sodium 5 kcal
  • 8g olive oil 71 kcal
  • 8g butter 57 kcal
  • 8g Dijon mustard 6 kcal
  • 4g chives, chopped 1 kcal
  • 2g salt 0 kcal
  • 1g black pepper 2 kcal

Cooking instructions

  1. potato
    Cut the potato into 1-inch chunks. Add to a small pot with salted water, bring to a boil, and cook until very tender, 12-15 minutes.
  2. olive oilsaltblack pepper
    Meanwhile, season the chicken with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear chicken 4-5 minutes per side until cooked through; transfer to a plate.
  3. mushroomsonion
    In the same skillet, add mushrooms and onion. Cook 5-7 minutes until browned and the onion softens.
  4. heavy creamchicken brothDijon mustard
    Stir in broth and mustard, scraping up browned bits. Simmer 2 minutes, then add cream and simmer 2-3 minutes until lightly thickened.
  5. potatobutterchivessaltblack pepper
    Drain potatoes and mash with butter and chives; season with salt and pepper.
  6. mushrooms
    Slice chicken and serve over the mash with the creamy mushroom sauce spooned on top.

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