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Seared Chicken & Fresh Tomato Pan Sauce
with Southern-Style Potato Salad
45 minWellness at Blue Apron
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4 Servings
- Est. 610 Cals/serving
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To celebrate the vibrant flavors of summer, we’re making a tomato pan sauce to top simply seared chicken by cooking fresh tomatoes with butter and garlic in the chicken’s fond. Classic potato salad is elevated by bites of pickled peppers, crunchy celery, and hard-boiled eggs, whose yolks provide even more rich, savory flavor.
Get Cooking
fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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2 Pasture-Raised Eggs
- 1¼ lbs Golden Potatoes
- 1 clove Garlic
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½ lb Grape Tomatoes
- 2 stalks Celery
- 4 Persian Cucumbers
- ¼ cup Creamy Mustard Sauce
- 2 Tbsps Butter
- 2 Tbsps Apple Cider Vinegar
- 2 oz Pickle Chips
- 1 Tbsp Sugar
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2 Tbsps Pickled Peruvian Peppers
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook & dice the eggs:
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot of water. Cook 9 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board, then small dice.
2
Prepare the ingredients:
While the eggs cook, wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the pickle chips. Small dice the celery. Quarter the cucumbers lengthwise. Halve the tomatoes. Peel and roughly chop 1 clove of garlic. Combine in a bowl.
3
Make the potato salad:
Add the diced potatoes to the same pot of boiling water and 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 chopped pickle chips, creamy mustard sauce, spice blend, diced celery, peppers, diced eggs, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.
4
Marinate the cucumbers:
While the potatoes cook, in a large bowl, whisk together the sugar and half the vinegar. Add the quartered cucumbers; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
5
Cook the chicken:
While the cucumbers marinate, 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. 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 plate.
6
Make the tomato pan sauce & serve your dish:
In the pan of reserved fond, heat half the butter on medium-high until melted. Add the prepared tomatoes and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the remaining butter, remaining vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the potato salad and marinated cucumbers (discarding any liquid). Top the chicken with the tomato pan sauce. Enjoy!
1
Cook & dice the eggs:
Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, carefully add the eggs to the pot of water. Cook 9 minutes. Leaving the pot of water boiling, using a slotted spoon or tongs, carefully transfer the eggs to a strainer. Rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, peel the cooked eggs. Transfer to a cutting board, then small dice.
2
Prepare the ingredients:
While the eggs cook, wash and dry the fresh produce. Medium dice the potatoes. Roughly chop the pickle chips. Small dice the celery. Quarter the cucumbers lengthwise. Halve the tomatoes. Peel and roughly chop 1 clove of garlic. Combine in a bowl.
3
Make the potato salad:
Add the diced potatoes to the same pot of boiling water and 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 chopped pickle chips, creamy mustard sauce, spice blend, diced celery, peppers, diced eggs, and a drizzle of olive oil; season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired.
4
Marinate the cucumbers:
While the potatoes cook, in a large bowl, whisk together the sugar and half the vinegar. Add the quartered cucumbers; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
5
Cook the chicken:
While the cucumbers marinate, 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. 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 plate.
6
Make the tomato pan sauce & serve your dish:
In the pan of reserved fond, heat half the butter on medium-high until melted. Add the prepared tomatoes and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the remaining butter, remaining vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the potato salad and marinated cucumbers (discarding any liquid). Top the chicken with the tomato pan sauce. Enjoy!
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