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

Italian Chicken & Garlic-Caper Pan Sauce

with Mashed Potatoes & Asparagus

45 MIN
+$6.99/serving 2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Flank Steaks

    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
      650 Cals (est.)
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    ingredients
    Italian Chicken & Garlic-Caper Pan Sauce with Mashed Potatoes & Asparagus
    Title
    • 2 Flank Steaks
    • 6 oz Asparagus
    • ¾ lb Potatoes
    • 1 Lemon
    • 2 Tbsps Crème Fraîche
    • ½ oz Pickled Peppadew Peppers
    • 2 cloves Garlic
    • 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 steaks
    4 Cook the steaks

    Pat the steaks 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 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

    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 steaks & serve your dish
    6 Slice the steaks & 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 cooked asparagus and mashed potatoes. Top the steaks 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 steaks

    Pat the steaks 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 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 steaks
    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 steaks & 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 cooked asparagus and mashed potatoes. Top the steaks with the pan sauce. Garnish the asparagus with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!

    Slice the steaks & serve your dish
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