Chicken & Hot Honey Butter Glaze

with Sautéed Snow Peas & Tomatoes

25 MIN

13 SmartPoints®

2 Servings

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From the Test Kitchen

This wholesome dish gets an upgrade from a simple, classic combination of sweet honey and tangy hot sauce that glazes our chicken as it cooks in the pan. It’s the perfect accompaniment to sides of smooth mashed potatoes and a seasonal duo of tomatoes and snow peas sautéed with garlic.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients & make the glaze:

Remove the butter and honey from the refrigerator to bring to room temperature. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. In a bowl, whisk together the honey (kneading the packet before opening), demi-glace, 2 tablespoons of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the glaze to be.

2 Cook & mash the potatoes:

Add the diced potatoes 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 half the butter and 1 teaspoon of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

3 Cook the vegetables:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped garlic, halved tomatoes, and snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Transfer to a bowl and cover with foil to keep warm. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Cook the chicken & serve your dish:

While the potatoes continue to cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes, or until browned. Flip and cook 5 minutes. Add the glaze (carefully, as the liquid may splatter) and remaining butter. Cook, frequently spooning the glaze over the chicken, 1 to 2 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the glazed chicken (including any glaze from the pan) with the mashed potatoes and cooked vegetables. Enjoy!