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Seared Chicken & Goat Cheese Sauce
with Mashed Potatoes & Carrot-Pepper Agrodolce
40 MIN
2 Servings
From the Test Kitchen
For an elevated accompaniment to simply seared chicken (topped with a tangy sauce), we’re serving it alongside a duo of bell pepper and carrots cooked with vinegar, honey, and raisins—a nod to classic Italian agrodolce, or sweet-and-sour sauce. An additional side of mashed potatoes rounds out the dish on a hearty, comforting note.
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NutritionPER SERVING
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Calories670 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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6 oz Carrots
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¾ lb Golden Or Red Potatoes
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1 Red, Yellow, Or Orange Bell Pepper
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3 Tbsps Golden Raisins
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2 Tbsps Spreadable Goat Cheese
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1 Tbsp Red Wine Vinegar
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1 Tbsp Honey
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2 Tbsps Crème Fraîche
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce
Remove the honey from the refrigerator to bring to room temperature. 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. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. In a bowl, whisk together the cheese and 1 tablespoon of hot 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 crème fraîche and 2 teaspoons 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.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Loosely cover with foil to keep warm.
*An instant-read thermometer should register 165°F.
4
Make the carrot-pepper agrodolce
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the pepper pieces. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and carrot-pepper agrodolce. Top the chicken with the sauce. Enjoy!
1
Prepare the ingredients & make the sauce
Remove the honey from the refrigerator to bring to room temperature. 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. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stems of the peppers; remove the cores, then quarter lengthwise. In a bowl, whisk together the cheese and 1 tablespoon of hot 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 crème fraîche and 2 teaspoons 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.
3
Cook the chicken
Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons 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. Loosely cover with foil to keep warm.
*An instant-read thermometer should register 165°F.
4
Make the carrot-pepper agrodolce
In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrot pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the pepper pieces. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), raisins, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the vegetables are coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Slice the chicken & serve your dish
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and carrot-pepper agrodolce. Top the chicken with the sauce. Enjoy!
Tips from Home Chefs