Seared Chicken & Creamy Italian Dressing with Mashed Potatoes & Glazed Vegetables

Seared Chicken & Creamy Italian Dressing

with Mashed Potatoes & Glazed Vegetables

40 MIN
2 Servings
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    From the Test Kitchen

    This simple, flavorful dish highlights our blend of classic Italian seasonings (basil, sage, oregano, and more), which lend bold, earthy flavor to both our seared chicken and the creamy dressing spooned on top.
    18 green SmartPoints® per serving
    15 blue SmartPoints® per serving
    11 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com
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    Wellness Details

    WW™ Approved
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    ingredients
    Seared Chicken & Creamy Italian Dressing with Mashed Potatoes & Glazed Vegetables
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 2 cloves Garlic
    • 4 oz Grape Tomatoes
    • 1 Zucchini
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Dijon Mustard
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Sherry Vinegar
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • ¾ lb Golden Or Red Potatoes
    time-saving
    tips & techniques
    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. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine. 

    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 crème fraîche. 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 the chicken
    3 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. 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 and cover with foil to keep warm. 

    *An instant-read thermometer should register 165°F.

    Make the dressing
    4 Make the dressing

    Meanwhile, in a bowl, combine the mayonnaisemustardremaining Italian seasoninghalf the cheese1 1/2 teaspoons of olive oil1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. 

    Cook & glaze the vegetables
    5 Cook & glaze the vegetables

    In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the seasoned tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat. 

    Slice the chicken & serve your dish
    6 Slice the chicken & serve your dish

    Slice the cooked chicken crosswise. Serve the sliced chicken with the glazed vegetables and mashed potatoes. Top the chicken with the dressing. Garnish the vegetables with the remaining cheese. Enjoy! 

    Tips from Home Chefs

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    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. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Peel 2 cloves of garlic. Roughly chop one clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve the tomatoes. Place in a bowl; add the chopped garlic. Season with salt and pepper; stir to combine. 

    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. 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 chicken
    3 Cook the chicken

    Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken. 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 and cover with foil to keep warm. 

    *An instant-read thermometer should register 165°F.

    4 Make the dressing

    Meanwhile, in a bowl, combine the mayonnaisemustardremaining Italian seasoninghalf the cheese1 1/2 teaspoons of olive oil1 tablespoon of water, and as much of the garlic paste as you’d like; season with salt and pepper. 

    Make the dressing
    Cook & glaze the vegetables
    5 Cook & glaze the vegetables

    In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the seasoned tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and most of the liquid has cooked off. Turn off the heat. 

    6 Slice the chicken & serve your dish

    Slice the cooked chicken crosswise. Serve the sliced chicken with the glazed vegetables and mashed potatoes. Top the chicken with the dressing. Garnish the vegetables with the remaining cheese. Enjoy! 

    Slice the chicken & serve your dish
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