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Seared Chicken & Sherry Pan Sauce
with Hot Honey-Glazed Carrots & Brussels Sprouts
35 MIN
2 Servings
From the Test Kitchen
We’re giving seared chicken a lift with a silky pan sauce, made with tangy sherry vinegar and rich butter. It’s the perfect accompaniment for creamy mashed potatoes and roasted vegetables, dressed with a bit of hot honey.
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NutritionPER SERVING
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Calories700 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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6 oz Carrots
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¾ lb Potatoes
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½ lb Brussels Sprouts
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1 Tbsp Sherry Vinegar
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1 oz Salted Butter
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¼ cup Cream
- 2 Tbsps Sliced Roasted Almonds
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4 tsps Honey
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¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. 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; halve crosswise, then quarter lengthwise. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and 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 cream. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Roast & glaze the vegetables
Meanwhile, in a large bowl, combine half the honey (kneading the packet before opening) and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Place the carrot pieces and halved brussels sprouts 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 the bowl of hot honey; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
4
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle 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.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
5
Make the pan sauce
Add the remaining honey and vinegar 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 chicken & serve your dish
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and glazed vegetables. Top the chicken and potatoes with the pan sauce. Garnish with the almonds. Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. 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; halve crosswise, then quarter lengthwise. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise.
2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water and 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 cream. Using a fork, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Roast & glaze the vegetables
Meanwhile, in a large bowl, combine half the honey (kneading the packet before opening) and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Place the carrot pieces and halved brussels sprouts 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 the bowl of hot honey; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.
4
Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat a drizzle 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.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
5
Make the pan sauce
Add the remaining honey and vinegar 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 chicken & serve your dish
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and glazed vegetables. Top the chicken and potatoes with the pan sauce. Garnish with the almonds. Enjoy!
Tips from Home Chefs