Italian Chicken & Pepper Pan Sauce

with Mashed Potatoes & Green Beans

45 MIN

+$4.99/serving 2 Servings

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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 green beans.
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Dietary Information

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

Carb Conscious

Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flank Steaks
¾ lb Potatoes
6 oz Green Beans
2 Tbsps Crème Fraîche
2 cloves Garlic
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Capers
½ oz Pickled Peppadew Peppers
1 Lemon
1 oz Salted Butter
¼ cup Grated Parmesan Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

step-by-step

instructions

Cook Along

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. Cut off and discard any stem ends from the green beans. 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.

3 Cook the green beans

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. 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 and 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. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

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 green beans and mashed potatoes. Top the steaks with the pan sauce. Garnish the green beans with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!