Seared Chicken & Goat Cheese Sauce with Mashed Potatoes & Carrot-Pepper Agrodolce

Seared Chicken & Goat Cheese Sauce

with Mashed Potatoes & Carrot-Pepper Agrodolce

40 MIN
2 Servings
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From the Test Kitchen

For an elevated accompaniment to simply seared chicken (topped with a tangy goat cheese sauce), we’re serving it alongside a duo of bell pepper and carrots cooked with vinegar, brown sugar, 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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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Seared Chicken & Goat Cheese Sauce with Mashed Potatoes & Carrot-Pepper Agrodolce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 6 oz Carrots
  • ¾ lb Potatoes
  • 3 Tbsps Golden Raisins
  • 1 Bell Pepper
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Red Wine Vinegar
  • 1 oz Goat Cheese
  • 1 Tbsp Light Brown Sugar
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. In a bowl, whisk together the goat cheese and 1 tablespoon of hot 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 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 the chicken
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 a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 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.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the carrot-pepper agrodolce
4 Make the carrot-pepper agrodolce

In the pan of reserved fond, heat a drizzle 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 sugar, 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.

Slice the chicken & serve your dish
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

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

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 stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. In a bowl, whisk together the goat 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 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
Cook the chicken
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 a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 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.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Make the carrot-pepper agrodolce

In the pan of reserved fond, heat a drizzle 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 sugar, 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.

Make the carrot-pepper agrodolce
Slice the chicken & serve your dish
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!

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