Seared Chicken & Spicy Maple Sauce

with Sweet Potatoes & Kale

40 MIN

4 Servings

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From the Test Kitchen

For this hearty meal, you’ll make sides of creamy, cheesy mashed sweet potatoes and creamy mustard-dressed kale to pair with chicken seared in a blend of spices like smoked paprika and garlic powder. The smokiness of the chicken is perfectly balanced by a homemade pan sauce made with savory demi-glace (a rich, concentrated stock) and a touch of maple syrup infused with spicy habanero pepper.

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Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1 lb Sweet Potatoes
2 Tbsps Butter
1 Tbsp Rice Vinegar
2 Tbsps Spicy Maple Syrup
2 Tbsps Crème Fraîche
2 Tbsps Chicken Demi-Glace
1 Tbsp Creamy Mustard Sauce
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
1 bunch Kale

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, combine the maple syrup, vinegar, demi-glace, and 2 tablespoons of water.

2 Cook & mash the sweet potatoes:

Add the diced sweet potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook & dress the kale:

While the sweet potatoes cook, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/2 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and add the creamy mustard sauce; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken:

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and 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.

5 Finish the sauce & serve your dish:

Add a drizzle of olive oil to the pan of reserved fond; heat 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. Add the butter; stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed sweet potatoes and dressed kale. Top the chicken with the finished sauce. Enjoy!