Seared Chicken & Sour Cherry Pan Sauce with Roasted Vegetables

Seared Chicken & Sour Cherry Pan Sauce

with Roasted Vegetables

40 MIN
2 Servings
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From the Test Kitchen

To elevate simply seared chicken, you’ll top it with a rich, pleasantly tart pan sauce of butter and sour cherry spread, then serve it alongside a hearty, seasonal trio of roasted potatoes, onion, and delicata squash.
6-12 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Seared Chicken & Sour Cherry Pan Sauce with Roasted Vegetables
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Delicata Squash
  • 1 Red Onion
  • 1 oz Salted Butter
  • 1 Tbsp Sour Cherry Spread
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¾ lb Potatoes
time-saving
tips & techniques
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/4-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges. Place the vegetables on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the chicken
2 Cook the chicken

Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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.

Start the sauce
3 Start the sauce

Meanwhile, in a bowl, combine the sour cherry spread and 1/4 cup of water. Season with salt and pepper.

Finish the sauce & serve your dish
4 Finish the sauce & serve your dish

Heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the finished sauce. Enjoy!

Tips from Home Chefs

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut the squash crosswise into 1/4-inch pieces. Medium dice the potatoes. Halve and peel the onion; cut into 2-inch-wide wedges. Place the vegetables on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Cook the chicken

Once the vegetables have roasted about 10 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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.

Cook the chicken
Start the sauce
3 Start the sauce

Meanwhile, in a bowl, combine the sour cherry spread and 1/4 cup of water. Season with salt and pepper.

4 Finish the sauce & serve your dish

Heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted vegetables. Top the chicken with the finished sauce. Enjoy!

Finish the sauce & serve your dish
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