Honey-Dijon Chicken Breasts with Creamy Mashed Potatoes & Roasted Broccoli

Honey-Dijon Chicken Breasts

with Creamy Mashed Potatoes & Roasted Broccoli

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
    Wellness
  • with Pork Chops

    From the Test Kitchen

    This wholesome dish gets a sophisticated lift from a flavorful pan sauce made with whole grain dijon mustard and honey which lend rich, complex flavor to our seared chicken. Classic sides of creamy mashed potatoes and roasted broccoli out the dish.

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    Dietary Information

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

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    fresh
    ingredients
    Honey-Dijon Chicken Breasts with Creamy Mashed Potatoes & Roasted Broccoli
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • 12 oz Potatoes
    • 8 oz Broccoli
    • ½ oz Salted Butter
    • 2 tsps Honey
    • 1 Tbsp Whole Grain Dijon Mustard
    • ¼ cup Buttermilk
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)

    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. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets

    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. Cover to keep warm.

    Cook & mash the potatoes
    Roast the broccoli
    3 Roast 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. Arrange in an even layer. Roast 16 to 20 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

    4 Cook the pork

    Meanwhile, pat the pork dry with paper towels; season on both sides with salt, pepper, and the spice blend. 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
    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    To the pan of reserved fond, add the mustard, honey, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until the sauce is thickened. 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 broccoli. Top the pork with the pan sauce. Enjoy!  

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