Seared Chicken & Nectarine Chutney with Mashed Potatoes & Sautéed Kale

Seared Chicken & Nectarine Chutney

with Mashed Potatoes & Sautéed Kale

Group Created with Sketch. 40 min
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500 Calories Or Less
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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This dish is bursting with bright flavor thanks to the savory-sweet nectarine chutney—a condiment made from fruits or vegetables cooked with vinegar, spices, and sugar—we’re spooning over seared chicken. It’s perfectly accompanied by two classic, hearty sides of creamy mashed potatoes and verdant kale sautéed with aromatic shallot and garlic until deliciously tender.

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Prepare the ingredients:
1 Prepare the ingredients:

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 and medium dice the shallot. Pit and small dice the nectarine. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Combine in a bowl.

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 the crème fraîche. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Make the chutney:
3 Make the chutney:

Meanwhile, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add half the diced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced nectarine, sugar, half the vinegar (carefully, as the liquid may splatter), 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until most of the water has cooked off and the nectarine is softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the chicken:
4 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the kale & serve your dish:
5 Cook the kale & serve your dish:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the prepared kale and garlic and remaining diced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add the remaining vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the cooked kale and mashed potatoes. Top the chicken with the chutney. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

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 and medium dice the shallot. Pit and small dice the nectarine. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Peel and roughly chop 2 cloves of garlic. Combine in a bowl.

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. 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:
Make the chutney:
3 Make the chutney:

Meanwhile, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add half the diced shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced nectarine, sugar, half the vinegar (carefully, as the liquid may splatter), 1/2 cup of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until most of the water has cooked off and the nectarine is softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan. 

4 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the chicken:
Cook the kale & serve your dish:
5 Cook the kale & serve your dish:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the prepared kale and garlic and remaining diced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is slightly wilted. Add the remaining vinegar (carefully, as the liquid may splatter) and 2 tablespoons of water. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the cooked kale and mashed potatoes. Top the chicken with the chutney. Enjoy!