Italian Chicken & Garlic-Caper Pan Sauce with Mashed Potatoes & Asparagus
Carb Conscious

Italian Chicken & Garlic-Caper Pan Sauce

with Mashed Potatoes & Asparagus

45 MIN
2 Servings
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    From the Test Kitchen

    Here, seared chicken gets a lift from a piquant pan sauce featuring pickled peppers, garlic, briny capers, and more. You'll serve the chicken alongside hearty sides of mashed potatoes and verdant asparagus.
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    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    ingredients
    Italian Chicken & Garlic-Caper Pan Sauce with Mashed Potatoes & Asparagus
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 6 oz Asparagus
    • ¾ lb Potatoes
    • 2 cloves Garlic
    • ½ oz Pickled Peppadew Peppers
    • 1 Lemon
    • 2 Tbsps Crème Fraîche
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Tbsp Capers
    • 1 oz Salted Butter
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    Prepare the ingredients
    1 Prepare the ingredients

    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. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Roughly chop the peppers. Quarter and deseed the lemon.

    Cook & mash the potatoes
    2 Cook & mash the potatoes

    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 crème fraîche and a drizzle 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.

    Cook the asparagus
    3 Cook the asparagus

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add half the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Make the pan sauce
    5 Make the pan sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the remaining chopped garlic, chopped capers, chopped peppers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the juice of 2 lemon wedges (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined.

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

    Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked asparagus and mashed potatoes. Top the chicken with the pan sauce. Garnish the asparagus with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Roughly chop the peppers. Quarter and deseed the lemon.

    2 Cook & mash the potatoes

    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 crème fraîche and a drizzle 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.

    Cook & mash the potatoes
    Cook the asparagus
    3 Cook the asparagus

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Add half the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. 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 on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    Make the pan sauce
    5 Make the pan sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the remaining chopped garlic, chopped capers, chopped peppers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the juice of 2 lemon wedges (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined.

    6 Slice the chicken & serve your dish

    Slice the cooked chicken crosswise. Serve the sliced chicken with the cooked asparagus and mashed potatoes. Top the chicken with the pan sauce. Garnish the asparagus with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!

    Slice the chicken & serve your dish
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