Main Course · Serves 2
with Creamy Mushroom Sauce & Roasted Carrots
It’s like having Sunday supper any day of the week! Tender chicken cutlets are dusted in a savory spice blend, pan-fried and topped with a rich and creamy sauce that’s packed with earthy mushrooms. Served up with a side of pleasantly chewy barley and caramelized carrots. You won’t have to call ‘em twice to the dinner table for this one!
Adjust rack to top position and preheat oven to 450 degrees.
Bring ½ cup barley (1 cup for 4 servings; save the rest for another use), half the Fry Seasoning (you’ll use the rest later), 3 cups water (5 cups for 4), and a big pinch of salt to a boil in a small pot. Once boiling, reduce to a simmer; cover and cook until tender, 30-32 minutes.
Reserve ¼ cup barley cooking liquid (1⁄3 cup for 4), then drain and return to pot.
While barley cooks, wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
Toss carrots on a baking sheet with a drizzle of olive oil. Season with half the garlic powder, salt, and pepper.
Roast on top rack until tender, 20-25 minutes.
Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms in an even layer; season with a pinch of salt and pepper. Cook, undisturbed, until lightly browned on one side, 2-3 minutes. Cook, stirring occasionally, until browned and tender, 2-3 minutes more.
Turn off heat. Transfer to a cutting board; wash out pan.
Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper.
Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, reduce heat to medium and cover.
Turn off heat. Transfer to a cutting board and tent with foil. Wash out pan and let cool slightly.
While chicken cooks, whisk together cream cheese, half the vinegar (all for 4 servings), half the chicken stock concentrates, remaining garlic powder, and reserved barley cooking liquid in a medium bowl. (It’s OK if there are lumps—the cream cheese will melt when it cooks.)
Once cool enough to handle, roughly chop mushrooms; stir into the cream cheese mixture.
Add cream cheese mixture to pan used for chicken and cook over medium-low heat, stirring occasionally, until reduced and thickened, 1-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper. TIP: Add a splash of warm water if sauce seems too thick.
Add veggie stock concentrate and remaining chicken stock concentrates to pot with barley; stir to combine.
Slice chicken crosswise.
Divide barley, chicken, and carrots between plates. Spoon mushroom sauce over chicken and serve.
Chicken is fully cooked when internal temperature reaches 165º.
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