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Sherry Chicken & Mashed Potatoes
with Hot Honey Asparagus
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 asparagus, dressed with a bit of hot honey.
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NutritionPER SERVING
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Calories630 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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¾ lb Potatoes
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1 Tbsp Sherry Vinegar
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1 oz Salted Butter
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2 Tbsps Sliced Roasted Almonds
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¼ tsp Crushed Red Pepper Flakes
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2 tsps Honey
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6 oz Asparagus
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the hot honey
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. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus. In a bowl, combine half the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
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 2 tablespoons 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 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.
4
Roast the asparagus
Meanwhile, line a sheet pan with foil. Place the asparagus on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
5
Make the pan sauce
To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter) and remaining honey. 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 roasted asparagus. Top the chicken and potatoes with the pan sauce. Top the asparagus with the hot honey. Garnish with the almonds. Enjoy!
1
Prepare the ingredients & make the hot honey
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. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus. In a bowl, combine half the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
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 2 tablespoons 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 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.
4
Roast the asparagus
Meanwhile, line a sheet pan with foil. Place the asparagus on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
5
Make the pan sauce
To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter) and remaining honey. 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 roasted asparagus. Top the chicken and potatoes with the pan sauce. Top the asparagus with the hot honey. Garnish with the almonds. Enjoy!
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