The traditional version of this uses whole chicken pieces, and if you use them with the skin on, it will add about 75 to 100 calories to each serving. I prefer the boneless, skinless chicken thighs because they have all the savory flavor, but fewer calories - and you don't have to fight with your food.
One key to this dish is being bold with the heat while cooking the mushrooms. There's not a lot of oil in the pan and the high heat will help the mushrooms caramelize quickly. While cooking they will release some of the water as steam and the combination of that, the oil, and the hot pan will help them brown, but you have to watch the pan closely and toss the mushrooms frequently to keep them from burning.
The caramelized mushrooms are what forms the foundation of the sauce. Combined with the mustard they create a great umami flavor.
When I travel for conferences there will often be a breakfast spread. The quality is often dubious but recently one of the buffets had very nice roasted potatoes. The twist was red and purple potatoes along with yams and Yukon Gold. For once, they were not too greasy. This is a version of that but with a pinch of cayenne thrown in for a bit of zing.
If chives are out of season, you can use a couple of thinly sliced green onions instead.
Over the years we've enjoyed the vast majority of our frozen meals from Amy's. For quite a while it seemed we'd reviewed everything they produced that fit our requirements for salt levels, so it was nice to see a "NEW!" gracing an Amy's package. That new item is from their Bowls line - a Vegetable Penne & Marinara - and we picked up another Bowl that we'd previously avoided because of its higher sodium content: their Pesto Tortellini. Two Bowls from Amy's »
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