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

Seared Chicken & Sherry-Maple Pan Sauce

with Mashed Potatoes & Roasted Carrots

30 MIN
+$2.95/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.)
    View Full Nutrition
    Nutrition Label
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    fresh
    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

    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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