Sweet & Tangy Mushroom Agrodolce Chicken

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with Buttermilk Mashed Potatoes & Romanesco

with Boneless, Skinless Chicken Breasts

Active:

40m

Total:

40m

Simply seared chicken breasts are topped with tender mushrooms cooked with balsamic vinegar, sugar, and red pepper flakes—a nod to classic Italian agrodolce, or sweet-and-sour sauce. Complementary sides of buttermilk mashed potatoes and roasted romanesco (sprinkled with parmesan cheese) complete the dish.

Details

Nutrition per serving

53g Protein / 10g Fiber / 530 Calories

45g Of Protein

600 Calories Or Less

Ingredients

2 each

Boneless, Skinless Chicken Breasts

1 head

Romanesco Cauliflower

12 oz

Potatoes

4 oz

Mushrooms

¼ cup

Buttermilk

1 tbsp

Balsamic Vinegar

¼ tsp

Crushed Red Pepper Flakes

1 tbsp

Sugar

¼ cup

Grated Parmesan Cheese

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients

Preheat the oven 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. Medium dice the potatoes. Cut out and discard the core of the cauliflower; cut into small florets. Thinly slice the mushrooms.

step 2

Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

step 3

Roast & finish the cauliflower

Meanwhile, line a sheet pan with foil. Place the cauliflower florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the parmesan; carefully toss to coat. Taste, then season with salt and pepper if desired.

step 4

Cook the chicken

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), 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. When cool enough to handle, slice the cooked chicken crosswise.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

step 5

Make the mushroom agrodolce & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar, vinegar (carefully, as the liquid may splatter), and 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 and scraping up any fond, 1 to 2 minutes, or until the mushrooms are coated and the liquid is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the mashed potatoes and finished cauliflower. Top the chicken and potatoes with the mushroom agrodolce. Enjoy!