Recipe 21.2: Chicken with Mushroom Sauce over Mashed Potatoes with Brussels Sprouts

January 17, 2011 in Chicken, The Weekly Menus and Recipes

I know…I just introduced roasted brussels sprouts last week, and here I am serving them again! You’ll have to forgive me; I just love them so much and this meal was made so much better by their addition. The crispy-creaminess of the brussels sprouts, paired with the creamy-creaminess of the mashed potatoes and the buttery-mushroomy-goodness of the mushroom sauce are just….oh. Melt in your mouth amazing. We felt so French eating this meal. You will too. And Julia Child will be so proud. (Or, at least we’ll pretend that she will be.)


Chicken and sauce:

1 lb. boneless, skinless chicken breasts

2 tsp. olive oil

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 cup shallots, minced

1 pkg. presliced white mushrooms

4 minced garlic cloves

1/2 cup white wine

1 1/2 tsp. all-purpose flour

3/4 cup low-sodium chicken broth

2 tbs. butter

1 tsp. dried thyme


3 lbs.  Yukon Gold potatoes

1/4 cup butter

3 oz. cream cheese, reduced-fat

½ cup half-and-half

1/2 tsp. all-purpose seasoning or seasoned salt

1/4 teaspoon ground black pepper

Brussels Sprouts:

2 tbs. olive oil

1/2 tbs. salt

1 lb. washed and trimmed brussels sprouts


Scrub potatoes and slice into small, even chunks. Place in large pot and cover with cold water. Bring to a boil and cook until you can easily pierce potato piece with a fork, about 30 minutes. Turn off burner, then drain potatoes in a colander, then add back into the dry pot on the burner. Mash the potatoes over low heat, to let steam escape. Add in the butter, cream cheese, half and half, then mash again, until completely combined. Add seasoning and stir.

While potatoes come to a boil, place chicken between two sheets of plastic wrap; use a meat mallet or heavy skillet to pound breasts to 1/2 inch thickness. Season with salt and pepper. Heat a large skillet over medium-high heat. Add oil to pan, then add chicken to pan. Cook 3 minutes on each side, until done. Transfer to a plate and cover to keep warm.

Add shallots and mushrooms to pan; saute for 4 minutes, or until browned, stirring occassionally. Add garlic; saute for 1 minute, stirring constantly. Stir in wine and bring to a boil while scraping pan to loosen the little browned bits. Cook until liquid almost evaporates. Sprinkle with 1/4 tsp. salt and flour; cook 30 seconds, stirring frequently. Add broth to pan, then bring to a boil. Cook for 2 minutes or until slightly thickened. Remove pan from heat and add butter and thyme. Stir until butter melts.

Heat oven to 425 degrees. Prep brussels sprouts while chicken cooks. Lay on baking sheet, and drizzle with olive oil and salt. Toss with a spatula to combine. Place on middle rack of oven and roast, 15-20 minutes until lightly browned.

Serve it all in one bowl; a scoop of mashed potatoes, topped with 1 chicken breast, topped with 1/3 cup sauce, and 1/2 cup brussels sprouts. Ooh la la!

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