Chicken & Sherry-Maple Pan Sauce with Mashed Potatoes & Roasted Cauliflower

Chicken & Sherry-Maple Pan Sauce

with Mashed Potatoes & Roasted Cauliflower

40 MIN
+$4.99/serving 2 Servings
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  • with Chicken Breasts
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  • with Flank Steaks

    From the Test Kitchen

    We’re giving seared chicken a lift with a rich pan sauce, made with maple syrup and tangy sherry vinegar. It’s the perfect accompaniment for creamy mashed potatoes and roasted cauliflower, dressed with a bit more maple syrup.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Chicken & Sherry-Maple Pan Sauce with Mashed Potatoes & Roasted Cauliflower
    Title
    • 2 Flank Steaks
    • 1 head Romanesco Or White Cauliflower
    • ¾ lb Potatoes
    • 2 Tbsps Mascarpone Cheese
    • 1 Tbsp Sherry Vinegar
    • ½ oz Salted Butter
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Maple Syrup
    Prepare the ingredients
    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. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes.

    Roast & finish the cauliflower
    2 Roast & finish the cauliflower

    Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a bowl. Add half the maple syrup; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, 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 the mascarpone and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the steak
    4 Cook the steak

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), 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; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Make the pan sauce
    5 Make the pan sauce

    To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), remaining maple syrup, and as much of the crushed red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

    Slice the chicken & serve your dish
    6 Slice the chicken & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and finished cauliflower. Top the steaks with the pan sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    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. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes.

    2 Roast & finish the cauliflower

    Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a bowl. Add half the maple syrup; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    Roast & finish the cauliflower
    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, 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 the mascarpone and a drizzle of olive oil. 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 steak

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), 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; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Cook the steak
    Make the pan sauce
    5 Make the pan sauce

    To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), remaining maple syrup, and as much of the crushed red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

    6 Slice the chicken & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and finished cauliflower. Top the steaks with the pan sauce. Enjoy!

    Slice the chicken & serve your dish
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