Chef Shaun Hergatt of NYC’s Vestry showcases simple, clean flavors in this dish. The chicken breasts have a crispy, golden skin and are served atop a silky mushroom purée leveled up with truffle oil for extra umami. Brussels sprouts or kale are good swaps for the Swiss chard.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Medium Skillet
$50 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Mesh Sieve
$13 At Amazon
Cutting Board
$10 At IKEA
Large Nonstick Skillet
$50 At Amazon
Recipe information
Yield
2 Servings
Ingredients
Mushroom Purée
4
8
2
3
1
1
2
1
2
2
Chicken and Assembly
2
3
1
1
1
2
2
1
Preparation
Mushroom Purée
Step 1
Melt butter in a medium high-sided skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and liquid is evaporated, 6–8 minutes. Add shallots, garlic, thyme, bay leaf, and broth, bring to a simmer, and cook until broth is reduced by half, 8–10 minutes. Add cream and simmer until reduced by half, 10–12 minutes. Discard thyme and bay leaf and transfer mixture to a blender. Add crème fraîche and truffle oil (if using) and purée until smooth. Season with salt and pepper; set aside.
Chicken and Assembly
Step 2
Preheat oven to 350°. Pat chicken dry; lightly season with salt and pepper. Heat 2 Tbsp. oil over medium-high in a medium nonstick skillet. Cook chicken, skin side down, until skin is slightly crisped, about 3 minutes. Transfer chicken to a rimmed baking sheet and turn skin side up. Bake until skin is golden brown and an instant-read thermometer inserted into the thickest part of breasts registers 160°, 23–25 minutes. Transfer to a cutting board and let rest 5 minutes; reserve skillet. Slice chicken; set aside.
Step 3
Combine shallot, garlic, bay leaf, broth, and butter in reserved skillet and bring to a simmer over medium-high heat and cook until reduced to about ½ cup, 14–16 minutes. Strain jus through a fine-mesh sieve into a small bowl; set aside.
Step 4
Heat remaining 1 Tbsp. oil in same skillet over medium. Add any Swiss chard pieces with ribs or stems, season with salt, and cook, stirring occasionally, 2 minutes. Add remaining Swiss chard and cook, stirring occasionally, until all of the chard is wilted and tender, about 2 minutes. Remove from heat.
Step 5
To serve, spoon reserved mushroom purée onto plates; top with Swiss chard and reserved chicken. Drizzle jus over.
How would you rate Chicken With Mushroom Purée and Swiss Chard?
Leave a Review
Reviews (36)
Back to TopThis was fantastic. The mushroom puree with a hint of truffle oil was delicious. I subbed a whole roasted chicken to share the love. The pan sauce seemed a little superfluous but it ended adding a nice touch. Made with Dijon roasted potatoes and white wine braised chard. A winner at our house.
Clara
Santa Cruz, CA
1/26/2024
Loved it. No consistency problem with the sauce, but my color was also more along the line of brown gray. Perhaps stemming the mushrooms and taking out the brown gills? Didn’t have truffle oil so added truffle butter. Curious how this will reheat. Would be. A great, easy, Friday evening meal with friends if the sauce will reheat well.
Carl Adams
Philadelphia
2/12/2023
The mushroom purée is the only interesting part of this recipe, and it's soooo good. After reading these comments y decided to use half the broth and loose the crème fraîche. Also, I added a tbsp of flour and a tbsp of corn starch to thicken and the result was magical, it was creamy and thick at the same time, and the color matched the one in the picture. I loved this recipe.
JC
Buenos Aires
5/13/2022
This recipe is awful. As noted by other reviewers, the proportions for the puree are all wrong and because of that, the color of the dish is so unappealing. Readers should not need to read comments for such drastic modifications. This recipe is way too much work for such a disappointing outcome--looks NOTHING like the photo.
Deb S
Washington DC
3/5/2022
This recipe is very flavourful all around! I will definitely be making this on the regular. The purée was indeed how others described in the comments- grey in colour and thin (I used baby bella mushrooms). The simmering times were spot on, but next time i may cut back on the broth by half a cup and/or add more mushrooms. It was so delicious nevertheless! I skipped the stovetop brown and went straight for the oven with the chicken breasts; they got a bit dried out so next time i’ll do my normal 450 bake. The jus helped rehydrate the chicken- big thumbs up on taste. And the chard…I’ve never had chard in my life, let alone cooked it. It was really good! I let it get a bit crispy and it complimented very well. I served it over Liviva rice shaped shirataki and it completed the meal for me. Definitely recommend this!
Jo Steinbarger
Saint Paul, MN
12/23/2021
This is absolutely fabulous!! The mushroom purée is heavenly and could be put on anything! I used homemade chicken stock and used less stock than the recipe calls for based on comments. 10 out of 10 and I’ve made it several times.
Anonymous
Saint Louis
12/14/2021
I loved the mushroom puree, but as others have mentioned the color is offputting and not as pictured. My husband wouldn’t touch it because of the color. Unfortunately this won’t be a new recipe in the rotation!
Katie
NC
12/13/2021