Balsamic Chicken & Mashed Potatoes

with Sautéed Green Beans & Almonds

45 MIN

2 Servings

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with Chicken Breasts

From the Test Kitchen

The star of this wholesome dish is the delicious pan sauce we're spooning over seared chicken, which combines aromatic shallot with balsamic vinegar, soy sauce, honey, and butter for incredibly rich, savory flavor.

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Dietary Information

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

Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
12 oz Potatoes
6 oz Green Beans
1 Shallot
2 Tbsps Balsamic Vinegar
1 Tbsp Soy Sauce
½ oz Salted Butter
2 Tbsps Sliced Roasted Almonds
2 tsps Honey
½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

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. Halve, peel, and finely chop the shallot(s). In a bowl, whisk together the soy sauce, honey, vinegar, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 20 minutes, or until tender when pierced with fork. Turn off the heat. Drain thoroughly and return to the pot. Add 2 tablespoons of olive oil (or 4 tablespoons for 4 servings); 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.

3 Cook & finish the green beans

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the green beans. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are softened and the water has cooked off. Transfer to a bowl; add the almonds and stir to combine. 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

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot(s); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and finished green beans. Top the chicken and potatoes with the finished sauce. Enjoy!

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