Italian Chicken & Pepper Pan Sauce with Mashed Potatoes & Zucchini
Carb Conscious

Italian Chicken & Pepper Pan Sauce

with Mashed Potatoes & Zucchini

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 sautéed zucchini rounds.
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Italian Chicken & Pepper Pan Sauce with Mashed Potatoes & Zucchini
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Potatoes
  • 2 Tbsps Crème Fraîche
  • 2 cloves Garlic
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
  • 1 Lemon
  • 1 oz Salted Butter
  • ¼ cup Grated Parmesan Cheese
  • ½ oz Pickled Peppadew Peppers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Zucchini
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. Cut the zucchini into 1/2-inch rounds. 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 zucchini
3 Cook the zucchini

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a plate; 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 zucchini and mashed potatoes. Top the chicken with the pan sauce. Garnish the zucchini with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!

Slice the chicken & serve your dish
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