The John Sieble Special
Treat your taste buds to "The John Sieble Special," a hearty and comforting home-cooked meal that combines classic flavors with an elevated touch. Featuring succulent oven-baked chicken breasts seasoned to perfection, silky mashed russet potatoes, and garlicky sautéed green beans, this dish hits all the right notes for a satisfying dinner. But the real star? A rich and creamy mushroom gravy made from scratch with golden roux, chicken broth, and tender button mushrooms, tying the whole meal together with a luxurious finish. With simple ingredients and step-by-step instructions, this versatile recipe comes together in just about an hour, making it ideal for busy weeknights or a cozy family gathering. Perfectly balanced, flavorful, and fulfilling, "The John Sieble Special" is destined to become your new go-to comfort food.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 large russet potatoes
- 6 tablespoons unsalted butter
- 0.5 cup milk
- 12 ounces green beans
- 3 cloves garlic cloves
- 8 ounces button mushrooms
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 0.25 cup heavy cream
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown, then transfer the skillet to the oven to bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
While the chicken cooks, peel and dice the potatoes into small chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes or until tender.
Drain the potatoes and mash them with 4 tablespoons of butter and milk. Add salt and pepper to taste. Set aside and keep warm.
Trim the ends of the green beans and mince the garlic cloves. Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the green beans and garlic, sautéing for 5-7 minutes until tender-crisp. Set aside.
Slice the button mushrooms thinly. In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
Slowly whisk in the chicken broth and bring to a simmer. Add the heavy cream and mushrooms, cooking for 5-7 minutes until the sauce thickens.
Once the chicken is done, let it rest for 5 minutes before serving.
Plate each dish with a scoop of mashed potatoes, green beans, and a chicken breast. Top the chicken and potatoes with mushroom gravy, and serve immediately.
Nutrition Facts
Calories |
3677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 829 mg | 276% | |
| Sodium | 4120 mg | 179% | |
| Total Carbohydrate | 318.4 g | 116% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 36.5 g | ||
| Protein | 272.2 g | 544% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 601 mg | 46% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 8683 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
