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Chicken & Mushroom Agrodolce
with Buttermilk Mashed Potatoes & Broccoli
35 MIN
2 Servings
From the Test Kitchen
To elevate this hearty, comforting dish, we’re topping simply seared chicken breasts with tender mushrooms cooked with balsamic vinegar, sugar, and red pepper flakes—a nod to classic Italian agrodolce, or sweet-and-sour sauce. We’re serving it with a complementary side of buttermilk mashed potatoes and roasted broccoli (sprinkled with parmesan cheese).
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NutritionPER SERVING
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Calories490 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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¾ lb Potatoes
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½ lb Broccoli
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4 oz Mushrooms
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¼ cup Buttermilk
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2 Tbsps Balsamic Vinegar
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Sugar
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¼ cup Grated Parmesan Cheese
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat 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 off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the mushrooms.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and 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 the buttermilk. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Roast & finish the broccoli
Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the cheese; carefully toss to coat. Taste, then season with salt and pepper if desired.
4
Cook the chicken
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), 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. Cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
5
Make the mushroom agrodolce
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 3 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.
6
Slice the chicken & serve your dish
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and finished broccoli. Top the chicken and potatoes with the mushroom agrodolce. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat 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 off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the mushrooms.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and 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 the buttermilk. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Roast & finish the broccoli
Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with the cheese; carefully toss to coat. Taste, then season with salt and pepper if desired.
4
Cook the chicken
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), 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. Cover with foil to keep warm.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
5
Make the mushroom agrodolce
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 3 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.
6
Slice the chicken & serve your dish
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and finished broccoli. Top the chicken and potatoes with the mushroom agrodolce. Enjoy!
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