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Seared Chicken & Brown Butter-Tomato Sauce

with Goat Cheese Mashed Potatoes

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

To pair with simply seared chicken, we’re making a pan sauce of fresh tomatoes, almonds, and toasty browned butter, cooked in the chicken’s reserved fond for an extra boost of flavor. A hearty side of potatoes, mashed to creamy perfection with a touch of goat cheese, adds another layer of rich flavor to the meal.

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Halve the tomatoes. Place in a bowl and season with salt and pepper; stir to coat. In a separate bowl, combine the vinegar, demi-glace, and 3 tablespoons of water. Season with salt and pepper. 

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 goat cheese and 2 tablespoons 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. 

Roast the broccoli:
3 Roast the broccoli:

While the potatoes cook, transfer the broccoli florets to a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the chicken:
4 Cook the chicken:

While the broccoli roasts, 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 and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the butter; heat on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the seasoned tomatoes, almonds, and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and pressing the tomatoes with the back of a spoon, 2 to 3 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted broccoli. Top the chicken with the finished sauce. Enjoy! 

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Halve the tomatoes. Place in a bowl and season with salt and pepper; stir to coat. In a separate bowl, combine the vinegar, demi-glace, and 3 tablespoons of water. Season with salt and pepper. 

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 goat cheese and 2 tablespoons 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. 

Cook & mash the potatoes:
Roast the broccoli:
3 Roast the broccoli:

While the potatoes cook, transfer the broccoli florets to a sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

4 Cook the chicken:

While the broccoli roasts, 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 and cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. 

Cook the chicken:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the butter; heat on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the seasoned tomatoes, almonds, and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and pressing the tomatoes with the back of a spoon, 2 to 3 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted broccoli. Top the chicken with the finished sauce. Enjoy!