45g of Protein

Artichoke-Caper Chicken

with Sautéed Asparagus & Garlic Mashed Potatoes

45 MIN

4 Servings

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with Chicken Breasts

From the Test Kitchen

The star of this dish is the rich, vibrant pan sauce that we're spooning over perfectly seared chicken breasts, which features miso paste, mustard, capers, marinated artichoke hearts, and more for a medley of flavors in every bite. Sides of garlic mashed potatoes and sautéed asparagus complete the meal on a hearty note.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less 45g Of Protein

Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1¼ lbs Potatoes
¾ lb Asparagus
2 cloves Garlic
½ cup Marinated Artichoke Hearts
1 oz Salted Butter
2 Tbsps Mascarpone Cheese
1 Tbsp Capers
1 Tbsp Dijon Mustard
1 oz Garlic & Herb Flavored Butter
1 Tbsp Sweet White Miso Paste
1 Tbsp Light Brown Sugar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2½ Tbsps Chicken Demi-Glace

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

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. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the artichokes. In a bowl, whisk together the demi-glace, miso paste, mustard, sugar, and 1/4 cup of water.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the garlic-herb butter and mascarpone. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the asparagus

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until combined and the asparagus is softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In the same 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 Finish the sauce & serve your dish

To the pan of reserved fond, add the chopped artichokes, capers, and sauce. Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thickened. Turn off the heat. Stir in the plain butter until melted and combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked asparagus. Top the chicken and potatoes with the finished sauce. Enjoy!