Carb Conscious

Maple-Sherry Chicken

with Mashed Potatoes & Roasted Cauliflower

40 MIN

4 Servings

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with Chicken Breasts

From the Test Kitchen

We’re giving seared chicken a lift with a rich pan sauce featuring maple syrup and tangy sherry vinegar. It’s the perfect accompaniment for roasted cauliflower and creamy mashed potatoes, made even more luxurious with a stir-in of mascarpone.

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Dietary Information

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

Carb Conscious 45g Of Protein Wheat Free

Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
2 heads Romanesco Or White Cauliflower
24 oz Potatoes
2 Tbsps Sherry Vinegar
2 oz Salted Butter
4 Tbsps Mascarpone Cheese
2 Tbsps Maple Syrup
½ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven 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. Cut out and discard the core of the cauliflower; cut into small florets. Medium dice the potatoes.

2 Roast the cauliflower

Place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Cook & mash the potatoes

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (or large for 4 servings), 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. When cool enough to handle, slice the cooked chicken crosswise.

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

5 Make the pan sauce & serve your dish

To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), maple syrup, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the mashed potatoes and roasted cauliflower. Top the chicken with the pan sauce. Enjoy!