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Seared Chicken & Tomato-Mushroom Sauce
with Garlic Mashed Potatoes
45 MIN
4 Servings
From the Test Kitchen
For delicious depth of flavor in this dish, we’re making an easy sauce for simply seared chicken by cooking earthy cremini mushrooms until tender with a savory duo of tomato paste and demi-glace (simply concentrated vegetable stock). We’re serving it all over a bed of creamy mashed potatoes, which catches every bite of rich sauce.
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NutritionPER SERVING
-
Calories470 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1¼ lbs Golden Potatoes
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2 cloves Garlic
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4 oz Grape Tomatoes
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½ lb Cremini Mushrooms
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2 Zucchini
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2 Tbsps Tomato Paste
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2 Tbsps Mascarpone Cheese
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¼ cup Grated Parmesan Cheese
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1 Tbsp Capers
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2 Tbsps Sherry Vinegar
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2 Tbsps Vegetable Demi-Glace
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¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
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 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Medium dice the zucchini. Halve the tomatoes. Thinly slice the mushrooms.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone, half the parmesan, and as much of the garlic paste as you’d like. Using a fork or potato masher, mash to your desired consistency.
3
Cook the vegetables:
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the halved tomatoes, capers, half the vinegar, 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 frequently, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. 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 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.
5
Make the mushroom sauce:
Add the sliced mushrooms in an even layer to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 3 to 4 minutes, or until browned. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the demi-glace (carefully, as the liquid may splatter), remaining vinegar, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat.
6
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken and mashed potatoes with the cooked vegetables on the side. Top the chicken with the mushroom sauce and remaining parmesan. Enjoy!
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 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Medium dice the zucchini. Halve the tomatoes. Thinly slice the mushrooms.
2
Cook & mash the potatoes:
Add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone, half the parmesan, and as much of the garlic paste as you’d like. Using a fork or potato masher, mash to your desired consistency.
3
Cook the vegetables:
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the halved tomatoes, capers, half the vinegar, 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 frequently, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. 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 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.
5
Make the mushroom sauce:
Add the sliced mushrooms in an even layer to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 3 to 4 minutes, or until browned. Add the tomato paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the demi-glace (carefully, as the liquid may splatter), remaining vinegar, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat.
6
Slice the chicken & serve your dish:
Slice the cooked chicken crosswise. Serve the sliced chicken and mashed potatoes with the cooked vegetables on the side. Top the chicken with the mushroom sauce and remaining parmesan. Enjoy!
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