Artichoke, Caper & Dijon Chicken

with Mashed Potatoes & Green Beans

45 MIN

+$2.99/serving 2 Servings

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with Salmon

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 mashed potatoes and sautéed green beans 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

Nutrition

PER SERVING
Calories

590 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
¾ lb Potatoes
6 oz Green Beans
2 cloves Garlic
¼ cup Marinated Artichoke Hearts
1 Tbsp Capers
1 oz Salted Butter
1 Tbsp Sweet White Miso Paste
1 Tbsp Dijon Mustard
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

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. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Roughly chop the artichokes. In a bowl, whisk together the miso paste, mustard, and 1/2 cup of warm water.

2 Cook & mash the potatoes

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 half the butter and a drizzle 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.

3 Cook the green beans

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and the water has cooked off. 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 fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Finish the sauce & serve your dish

To the pan of reserved fond, carefully 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 remaining butter until melted and combined. Serve the cooked fish with the mashed potatoes and cooked green beans. Top the fish and potatoes with the finished sauce. Enjoy!

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