45g of Protein

Balsamic Chicken & Buttermilk Mashed Potatoes

with Roasted Vegetables

40 MIN

4 Servings

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with Chicken Breasts

From the Test Kitchen

In this hearty recipe, a rich, fruity pan sauce---made with balsamic vinegar, fig spread, and more---elevates our simple seared chicken and rustic mashed potatoes. A colorful duo of roasted zucchini and carrots rounds out the dish.
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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

520 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1½ lbs Potatoes
¾ lb Carrots
2 Zucchini
4 Tbsps Balsamic Vinegar
2 Tbsps Fig Spread
1 oz Salted Butter
2½ Tbsps Chicken Demi-Glace
¼ cup Buttermilk
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

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 lengthwise, then cut crosswise into 2-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Medium dice the potatoes.

2 Roast the vegetables

Line a sheet pan with foil. Place the carrot pieces and zucchini pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook & mash the potatoes

Meanwhile, 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 buttermilk and a drizzle of olive oil; season with salt and pepper. 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 large 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 sauce

To the pan of reserved fond, carefully add the demi-glace, fig spread, half the vinegar (you will have extra) and 1/4 cup of water. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and 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 roasted vegetables. Top the chicken and potatoes with the sauce. Enjoy!