Seared Chicken & Sherry-Maple Pan Sauce with Mashed Potatoes & Roasted Carrots

Seared Chicken & Sherry-Maple Pan Sauce

with Mashed Potatoes & Roasted Carrots

30 MIN
$14.94/serving 2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Flank Steaks

    From the Test Kitchen

    We’re giving seared chicken a lift with a rich pan sauce, made with spicy maple syrup and tangy sherry vinegar. It’s the perfect accompaniment for creamy mashed potatoes and roasted carrots, dressed with a bit more maple syrup.
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    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
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    ingredients
    Seared Chicken & Sherry-Maple Pan Sauce with Mashed Potatoes & Roasted Carrots
    Title
    • 2 Flank Steaks
    • ¾ lb Carrots
    • ¾ lb Potatoes
    • 1 Tbsp Sherry Vinegar
    • 1 oz Butter
    • 2 Tbsps Mascarpone Cheese
    • 1½ Tbsps Spicy Maple Syrup
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. 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. Peel the carrots; quarter lengthwise, then halve crosswise. Medium dice the potatoes.

    Roast & glaze the carrots
    2 Roast & glaze the carrots

    Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl. Add half the maple syrup; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, 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 mascarpone and 1 tablespoon of olive oil. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the steaks
    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks; cook 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Make the pan sauce
    5 Make the pan sauce

    Add the vinegar and remaining maple syrup to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and glazed carrots. Top the steaks with the pan sauce. Enjoy!

    Tips from Home Chefs

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    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. 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. Peel the carrots; quarter lengthwise, then halve crosswise. Medium dice the potatoes.

    2 Roast & glaze the carrots

    Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl. Add half the maple syrup; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    Roast & glaze the carrots
    Cook & mash the potatoes
    3 Cook & mash the potatoes

    Meanwhile, 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 mascarpone and 1 tablespoon of olive oil. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

    4 Cook the steaks

    Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks; cook 3 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Cook the steaks
    Make the pan sauce
    5 Make the pan sauce

    Add the vinegar and remaining maple syrup to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and glazed carrots. Top the steaks with the pan sauce. Enjoy!

    Slice the steaks & serve your dish
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