Chicken & Persimmon Pan Sauce with Scallion Mashed Potatoes & Roasted Carrots

Chicken & Persimmon Pan Sauce

with Scallion Mashed Potatoes & Roasted Carrots

40 MIN
+$0.99/serving 2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    Wellness
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • with Pork Chops

    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 scallion mashed potatoes and tender roasted carrots round out the dish.

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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    ingredients
    Chicken & Persimmon Pan Sauce with Scallion Mashed Potatoes & Roasted Carrots
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • 1 Persimmon
    • 2 Scallions
    • 12 oz Potatoes
    • ½ oz Salted Butter
    • 12 oz Carrots
    • 2½ Tbsps Chicken Demi-Glace
    • ½ Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Tbsps Vegetarian Worcestershire Sauce
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    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 worcestershire sauce, demi-glace, 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 the spice blend. 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.

    Roast the carrots
    Cook & mash the potatoes
    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 2 tablespoons of olive oil 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 pork

    Meanwhile, pat the pork 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 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.

    Cook the pork
    Finish the sauce & serve your dish
    5 Finish the 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. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed potatoes and roasted carrots. Top the pork with the finished sauce. Garnish with the remaining sliced green tops of the scallions. Enjoy!

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