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Balsamic Chicken & Mashed Potatoes
with Roasted Carrots & Radishes
30 MIN
+$4.95/serving
2 Servings
From the Test Kitchen
In this wholesome, comforting dish, our chicken gets a tangy-sweet lift from a rich balsamic and soy glaze—also perfect for spooning over a side of potatoes mashed with butter and mascarpone cheese.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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2 Steaks
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¾ lb Potatoes
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¾ lb Carrots
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2 Tbsps Balsamic Vinegar
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3 Tbsps Soy Glaze
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1 oz Salted Butter
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2 cloves Garlic
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2 Tbsps Mascarpone Cheese
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3 oz Radishes
step-by-step
instructions
1
Prepare the ingredients & start the sauce
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 1-inch pieces. Quarter the radishes lengthwise. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. In a bowl, combine the soy glaze, vinegar, and 1/4 cup of water.
2
Roast the vegetables
Transfer the carrot pieces and quartered radishes to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 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 and smashed garlic cloves 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 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.
4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
5
Finish the sauce & serve your dish
Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted vegetables. Top the steaks and potatoes with the finished sauce. Enjoy!
1
Prepare the ingredients & start the sauce
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 1-inch pieces. Quarter the radishes lengthwise. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. In a bowl, combine the soy glaze, vinegar, and 1/4 cup of water.
2
Roast the vegetables
Transfer the carrot pieces and quartered radishes to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 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 and smashed garlic cloves 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 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.
4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
5
Finish the sauce & serve your dish
Add the sauce to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and roasted vegetables. Top the steaks and potatoes with the finished sauce. Enjoy!
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