Southern-Spiced Chicken with Buttermilk Mashed Potatoes & Green Beans
Carb Conscious

Southern-Spiced Chicken

with Buttermilk Mashed Potatoes & Green Beans

35 MIN
2 Servings
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From the Test Kitchen

This simple dish gets a sophisticated lift from a flavorful pan sauce made with whole grain dijon, brown sugar, and demi-glace (simply reduced chicken stock), which lends rich, complex flavor to our seared chicken. It’s perfectly accompanied by classic, hearty sides of buttermilk mashed potatoes and green beans sautéed with aromatic garlic.

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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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ingredients
Southern-Spiced Chicken with Buttermilk Mashed Potatoes & Green Beans
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ lb Golden Potatoes
  • 6 oz Green Beans
  • ¼ cup Buttermilk
  • 2 Tbsps Chicken Demi-Glace
  • 2 cloves Garlic
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic.

Cook & mash the potatoes:
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 buttermilk and 2 teaspoons 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. 

Cook the green beans:
3 Cook the green beans:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the chicken:
4 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend (you will have extra). In the same pan, heat 1 teaspoon 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.

Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

To the pan of reserved fond, add the demi-glace (carefully, as the liquid may splatter), mustard, sugar, and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked green beans. Top the chicken with the pan sauce. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic.

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 buttermilk and 2 teaspoons 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. 

Cook & mash the potatoes:
Cook the green beans:
3 Cook the green beans:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan. 

4 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend (you will have extra). In the same pan, heat 1 teaspoon 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.

Cook the chicken:
Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

To the pan of reserved fond, add the demi-glace (carefully, as the liquid may splatter), mustard, sugar, and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and cooked green beans. Top the chicken with the pan sauce. Enjoy!

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