Seared Chicken & Sherry-Maple Pan Sauce with Mashed Potatoes

• servings: 2 servings
• total time: 35 minutes

Ingredients

2 Boneless, Skinless Chicken Breasts

¾ lb Potatoes

¾ lb Carrots

1 Tbsp Sherry Vinegar

1 oz Salted Butter

2 Tbsps Mascarpone Cheese

2 Tbsps Maple Syrup

¼ tsp Crushed Red Pepper Flakes

Directions

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve crosswise then quarter lengthwise. Medium dice the potatoes.

2 Roast & glaze the carrots Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a bowl. Add half the maple syrup; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

3 Cook & mash the potatoes Meanwhile, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone and 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the chicken Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Make the pan sauce To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), remaining maple syrup, and as much of the crushed red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Slice the chicken & serve your dish Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and glazed carrots. Top the chicken with the pan sauce. Enjoy!

1 Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve crosswise then quarter lengthwise. Medium dice the potatoes.

2 Roast & glaze the carrots Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a bowl. Add half the maple syrup; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

3 Cook & mash the potatoes Meanwhile, add the diced potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone and 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the chicken Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Make the pan sauce To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), remaining maple syrup, and as much of the crushed red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

6 Slice the chicken & serve your dish Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and glazed carrots. Top the chicken with the pan sauce. Enjoy!

Nutrition

• Calories: 690