Seared Chicken & Persimmon Pan Sauce with Cheddar Biscuits & Spiced Honey Butter

Seared Chicken & Persimmon Pan Sauce

with Cheddar Biscuits & Spiced Honey Butter

35 MIN
4 Servings
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Pork Chops
    includes 4 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops View recipe
  • with Chicken Breasts

    From the Test Kitchen

    To complement simply seared chicken and a tangy persimmon-jalapeño pan sauce, you'll make tender, golden brown biscuits with melty white cheddar cheese—served with a sweet honey butter for even more richness.
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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    fresh
    ingredients
    Seared Chicken & Persimmon Pan Sauce with Cheddar Biscuits & Spiced Honey Butter
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 1 cup Biscuit Mix
    • 1 Persimmon
    • 1 lb Broccoli
    • 4 oz White Cheddar Cheese
    • 1 oz Salted Butter
    • 1 Tbsp Honey
    • 1 Tbsp Rice Vinegar
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Tbsp Sugar
    • 2½ Tbsps Chicken Demi-Glace
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    time-saving
    tips & techniques
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a large bowl. Grate the cheese on the large side of a box grater. Core and medium dice the persimmon. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the demi-glace, vinegar, sugar, and 1/2 cup of warm water, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

    Cook the chicken
    2 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon 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 and cover with foil to keep warm.

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

    Roast the broccoli
    3 Roast the broccoli

    Meanwhile, to the bowl of broccoli florets, add 1 tablespoon of olive oil. Season with salt, pepper, and half the spice blend; toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Place on the lower oven rack and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Form & bake the biscuits
    4 Form & bake the biscuits

    Meanwhile, generously oil a separate sheet pan. To the reserved bowl, add the biscuit mix, grated cheese, and 1/2 cup of water. Gently stir until just combined (be careful not to overmix). Scoop out 4 equal-sized dollops of biscuit dough and place on the sheet pan. Place on the upper oven rack and bake 14 to 16 minutes, or until browned and cooked through. Remove from the oven and let stand at least 2 minutes.

    Finish the sauce
    5 Finish the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced persimmon; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the persimmon is softened and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the honey butter & serve your dish
    6 Make the honey butter & serve your dish

    Meanwhile, in a bowl, combine the softened butter, honey (kneading the packet before opening), and 1 teaspoon of the remaining spice blend (you will have extra). Season with salt and pepper. Using a fork, mash until thoroughly combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the baked biscuits and roasted broccoli. Top the chicken with the finished sauce. Top the biscuits with the honey butter. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Remove the butter from the refrigerator to soften. Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place in a large bowl. Grate the cheese on the large side of a box grater. Core and medium dice the persimmon. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the demi-glace, vinegar, sugar, and 1/2 cup of warm water, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

    2 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon 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 and cover with foil to keep warm.

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

    Cook the chicken
    Roast the broccoli
    3 Roast the broccoli

    Meanwhile, to the bowl of broccoli florets, add 1 tablespoon of olive oil. Season with salt, pepper, and half the spice blend; toss to coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Place on the lower oven rack and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Form & bake the biscuits

    Meanwhile, generously oil a separate sheet pan. To the reserved bowl, add the biscuit mix, grated cheese, and 1/2 cup of water. Gently stir until just combined (be careful not to overmix). Scoop out 4 equal-sized dollops of biscuit dough and place on the sheet pan. Place on the upper oven rack and bake 14 to 16 minutes, or until browned and cooked through. Remove from the oven and let stand at least 2 minutes.

    Form & bake the biscuits
    Finish the sauce
    5 Finish the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced persimmon; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the persimmon is softened and the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    6 Make the honey butter & serve your dish

    Meanwhile, in a bowl, combine the softened butter, honey (kneading the packet before opening), and 1 teaspoon of the remaining spice blend (you will have extra). Season with salt and pepper. Using a fork, mash until thoroughly combined. Slice the cooked chicken crosswise. Serve the sliced chicken with the baked biscuits and roasted broccoli. Top the chicken with the finished sauce. Top the biscuits with the honey butter. Enjoy!

    Make the honey butter & serve your dish
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