Seared Chicken & Mashed Potatoes

with Fig or Sour Cherry Pan Sauce

35 MIN

2 Servings

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From the Test Kitchen

To elevate simply seared chicken, you’ll top it with a rich, lightly sweet pan sauce of butter and fig or sour cherry spread. It’s all complete with two hearty sides of creamy mashed potatoes and tender sautéed kale.
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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 bunch Kale
2 cloves Garlic
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Butter
2 Tbsps Red Wine Vinegar
2 Tbsps Sour Cherry Or Fig Spread
2 Tbsps Crème Fraîche
¾ lb Red Potatoes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce:

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 and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Medium dice the potatoes. In a bowl, whisk together the sour cherry or fig spread, half the vinegar, and 1/4 cup of water.

2 Cook & mash the potatoes:

Add the diced potatoes and half the chopped garlic 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 crème fraîche and 1/2 teaspoon of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the kale:

Meanwhile, in a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the remaining chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the remaining vinegar (carefully, as the liquid may splatter) and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1/2 teaspoon 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 plate.

* An instant-read thermometer should register 165°F.

5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the mashed potatoes and cooked kale. Top the chicken with the finished sauce. Enjoy!