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Chicken & Persimmon Pan Sauce

with Scallion Mashed Potatoes

40 MIN

2 Servings

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From the Test Kitchen

Persimmon, a late-fall fruit beloved for its gorgeous orange hue, is the key to our rich pan sauce’s delicate sweetness—the perfect complement to seared chicken. Sides of creamy scallion mashed potatoes and tender roasted carrots round out the dish.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 Persimmon
2 Scallions
2 tsps Honey
1 Tbsp Sherry Vinegar
¾ lb Potatoes
2 Tbsps Crème Fraîche
¾ lb Carrots
1 oz Salted Butter
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
2 Tbsps Vegetarian Worcestershire Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. 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. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Core and small dice the persimmon. In a bowl, whisk together the vinegar, worcestershire sauce, honey (kneading the packet before opening), and 1/4 cup of warm water. Season with salt and pepper.

2 Roast the carrots

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook & mash the potatoes

Meanwhile, 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 crème fraîche and half the sliced green tops of the scallions. 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 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 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

5 Make the pan sauce & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced persimmon and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until the liquid is slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted carrots. Top the chicken with the pan sauce. Garnish with the remaining sliced green tops of the scallions. Enjoy!