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Seared Chicken & Mustard Pan Sauce
with Summer Squash & Garlic Mashed Potatoes
40 MIN
4 Servings
From the Test Kitchen
Tonight’s dinner highlights two fantastic late-spring ingredients: sugar snap peas and tender summer squash. (You may receive grey zucchini, green zucchini, or yellow summer squash.) We’re finishing our sautéed vegetables and seared chicken in a simple, flavorful pan sauce of Dijon mustard, butter, and lemon. On the side, we’re mashing potatoes (boiled with whole garlic for an aromatic touch) with fromage blanc, a creamy fresh cheese.
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NutritionPER SERVING
-
Calories580 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skin-On Chicken Breasts
- 4 oz Sugar Snap Peas
- 3 cloves Garlic
- 1 Summer Squash
- 1 Lemon
- 1 lb Yukon Gold Potatoes
- 2 Tbsps Butter
- 2 Tbsps Fromage Blanc
- 2 Tbsps Whole Grain Dijon Mustard
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the garlic. Halve the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Quarter and deseed the lemon.
2
Cook & mash the potatoes:
Add the potatoes and garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.
3
Cook the chicken:
While the potatoes cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place. Reserving about 1 tablespoon of oil in the pan, carefully drain off and discard any excess oil.
4
Cook the vegetables:
Add the squash and snap peas to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Stir in the juice of 2 lemon wedges.
5
Make the pan sauce:
Add the cooked chicken (and any juices from the plate), mustard, butter, and 2 tablespoons of water to the pan. Cook, spooning the sauce over the chicken, 30 seconds to 1 minute, or until thoroughly combined and the chicken and vegetables are coated. Turn off the heat and stir in the juice of the remaining lemon wedges. Season with salt and pepper to taste.
6
Serve your dish:
Divide the cooked chicken and vegetables and mashed potatoes among 4 dishes. Top the chicken with a few spoonfuls of the pan sauce. Enjoy!
1
Prepare the ingredients:
Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel the garlic. Halve the squash lengthwise; cut crosswise into ¼-inch-thick pieces. Snap off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Quarter and deseed the lemon.
2
Cook & mash the potatoes:
Add the potatoes and garlic to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the fromage blanc and a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.
3
Cook the chicken:
While the potatoes cook, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken, skin side down. Cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place. Reserving about 1 tablespoon of oil in the pan, carefully drain off and discard any excess oil.
4
Cook the vegetables:
Add the squash and snap peas to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Stir in the juice of 2 lemon wedges.
5
Make the pan sauce:
Add the cooked chicken (and any juices from the plate), mustard, butter, and 2 tablespoons of water to the pan. Cook, spooning the sauce over the chicken, 30 seconds to 1 minute, or until thoroughly combined and the chicken and vegetables are coated. Turn off the heat and stir in the juice of the remaining lemon wedges. Season with salt and pepper to taste.
6
Serve your dish:
Divide the cooked chicken and vegetables and mashed potatoes among 4 dishes. Top the chicken with a few spoonfuls of the pan sauce. Enjoy!
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