Seared Chicken & Brown Butter-Tomato Sauce with Goat Cheese Mashed Potatoes

Seared Chicken & Brown Butter-Tomato Sauce

with Goat Cheese Mashed Potatoes

35 MIN
4 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Seared Chicken & Brown Butter-Tomato Sauce with Goat Cheese Mashed Potatoes
Title
time-saving
tips & techniques
Cherry Tomatoes
Broccoli
Butter
Goat Cheese
How To: Properly Salt Cooking Water
Almonds
Sherry Vinegar
Chicken Demi-Glace
Red Potatoes
How To: Dice a Potato
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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! 

Tips from Home Chefs

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Seared Chicken & Brown Butter-Tomato Sauce

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! 

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