Chicken & Fig Pan Sauce with Creamy Mashed Potatoes & Green Beans
Family Friendly

Chicken & Fig Pan Sauce

with Creamy Mashed Potatoes & Green Beans

35 MIN
4 Servings
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
    Wellness
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Chicken Breasts

    From the Test Kitchen

    Here, a sweet and savory pan sauce of fig spread, prunes, capers, and more gives a bright lift to simply seared chicken breasts. You'll sautée green beans until perfectly browned, and mash potatoes with buttermilk and parmesan cheese for a combo of satisfying accompaniments.
    6 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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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
      430 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    ingredients
    Chicken & Fig Pan Sauce with Creamy Mashed Potatoes & Green Beans
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1 oz Prunes
    • 2½ Tbsps Chicken Demi-Glace
    • 2 Tbsps Fig Spread
    • 1¼ lbs Potatoes
    • ¼ cup Grated Parmesan Cheese
    • ¼ tsp Crushed Red Pepper Flakes
    • ½ cup Buttermilk
    • 1 Tbsp Capers
    • 1 Tbsp Sherry Vinegar
    • ¾ lb Green Beans
    Prepare the ingredients & start the sauce
    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. Cut off and discard any stem ends from the green beans. Medium dice the potatoes. Roughly chop the prunes. Roughly chop the capers. In a bowl, combine the chopped prunes, chopped capers, fig spread, demi-glace, vinegar, and 1/4 cup of warm water; season with salt and pepper.

    Cook the green beans
    2 Cook the green beans

    In a large pan (nonstick, if you have one), 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. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender when pierced with a fork. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, add the diced potatoes to the pot of boiling water and 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 half the cheese. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the chicken
    4 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 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

    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked green beans. Top the chicken with the finished sauce. Garnish the green beans with the remaining cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    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. Cut off and discard any stem ends from the green beans. Medium dice the potatoes. Roughly chop the prunes. Roughly chop the capers. In a bowl, combine the chopped prunes, chopped capers, fig spread, demi-glace, vinegar, and 1/4 cup of warm water; season with salt and pepper.

    2 Cook the green beans

    In a large pan (nonstick, if you have one), 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. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender when pierced with a fork. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

    Cook the green beans
    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, add the diced potatoes to the pot of boiling water and 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 half the cheese. 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 the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 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

    Cook the chicken
    Finish the sauce & serve your dish
    5 Finish the sauce & serve your dish

    To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked green beans. Top the chicken with the finished sauce. Garnish the green beans with the remaining cheese. Enjoy!

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