Name: Chicken With Mushroom Purée and Swiss Chard
Yield: 2 Servings
Ingredients: 4 Tbsp. unsalted butter; 8 oz. button mushrooms, halved; 2 shallots, finely chopped; 3 garlic cloves, finely chopped; 1 sprig thyme; 1 bay leaf; 2 cups low-sodium chicken broth; 1 cup heavy cream; 2 Tbsp. crème fraîche; 2 tsp. truffle oil (optional); Kosher salt, freshly ground pepper; 2 skin-on, bone-in chicken breasts; Kosher salt, freshly ground pepper; 3 Tbsp. extra-virgin olive oil, divided; 1 shallot, finely chopped; 1 garlic clove; 1 bay leaf; 2 cups low-sodium chicken broth; 2 Tbsp. unsalted butter; 1 bunch Swiss chard, ends trimmed, leaves chopped into large pieces

Chicken With Mushroom Purée and Swiss Chard Recipe

Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio

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.

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 notes