Pollo Con Champiñones Recipe

Boil potatoes

Place peeled and chopped potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until potatoes are fork-tender.

Drain and mash

Drain potatoes well and return to the dry pot. Add 2 tbs butter and 1/2 cup warm milk. Mash with a potato masher or ricer until smooth. Season with 1/4 tsp (of the remaining) salt and 1/4 tsp black pepper, taste and adjust. Keep warm covered while finishing other components.

Prep

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to an even ~3/4-inch thickness for even cooking. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Sear

Heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium-high heat until shimmering. Add the chicken breasts (do not crowd) and sear 4–5 minutes on the first side without moving until golden brown. Flip and sear the other side 3–4 minutes until nicely browned and just cooked through (internal temp 160–165°F / 71–74°C). Transfer chicken to a plate and tent with foil to rest.

Cook mushrooms and aromatics

In the same skillet used for the chicken (leave any brown bits), reduce heat to medium. Add 1 tbs olive oil and 1 tbs butter. Add sliced mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 5–7 minutes. Add minced shallot and 2 cloves minced garlic and cook 1–2 minutes until softened and fragrant.

Make roux and deglaze

Sprinkle 1 tbs flour over the mushrooms and stir to coat; cook 1 minute to remove raw flour taste. Pour in 1 cup chicken stock while scraping up browned bits from the skillet. Stir to combine and bring to a simmer so the sauce begins to thicken slightly.

Finish sauce

Stir in 1/2 cup heavy cream, 1 tsp Dijon (if using), 1 tsp fresh thyme leaves, and 1 tsp soy sauce or Worcestershire. Simmer gently 2–3 minutes until sauce coats the back of a spoon. Season with 1/2 tsp salt and 1/4 tsp black pepper, tasting and adjusting. If sauce is too thin, simmer a couple minutes longer; if too thick, add a splash of stock or water. Return the chicken and any accumulated juices to the skillet and spoon sauce over to warm the chicken for 1–2 minutes before serving.

Cook vegetables

If using fresh vegetables: toss with 1 tsp olive oil, 1/4 tsp salt and a pinch of black pepper, then roast on a sheet pan at 425°F (220°C) for 12–15 minutes until tender-crisp. If using frozen: steam or blanch according to package (about 4–6 minutes) then toss with 1 tsp olive oil, 1/4 tsp salt and a pinch of pepper. Keep warm.

Divide mashed potatoes among 4 plates. Place a chicken breast next to the potatoes, spoon generous amounts of creamy mushroom sauce over the chicken (and some onto the potatoes if desired). Arrange mixed vegetables on the side. Garnish with chopped parsley and serve with lemon wedges to squeeze over chicken if desired.

Estimated internal temperature for safe chicken: 165°F (74°C). Let chicken rest 3–5 minutes before serving to keep it juicy.