Family Friendly

Chicken & Fig Pan Sauce

with Creamy Mashed Potatoes & Green Beans

35 MIN

+$1.99/serving 4 Servings

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with Pork Chops

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.
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Nutrition

PER SERVING
Calories

460 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
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

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. 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.

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 pork

Meanwhile, pat the pork 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 pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), 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 pork.

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 rested pork crosswise. Serve the sliced pork with the mashed potatoes and cooked green beans. Top the chicken with the finished sauce. Garnish the green beans with the remaining cheese. Enjoy!