Southern-Spiced Chicken with Buttermilk Mashed Potatoes & Green Beans

Southern-Spiced Chicken

with Buttermilk Mashed Potatoes & Green Beans

35 MIN
2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • with Chicken Breasts

    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.
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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Southern-Spiced Chicken with Buttermilk Mashed Potatoes & Green Beans
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 2 cloves Garlic
    • ¾ lb Golden Or Red Potatoes
    • 6 oz Green Beans
    • ¼ cup Buttermilk
    • 2 Tbsps Chicken Demi-Glace
    • 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)
    time-saving
    tips & techniques
    Prepare the ingredients
    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 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 1 tablespoon 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

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon 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 frequently, 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

    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 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.

    *An instant-read thermometer should register 165°F.

    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 the sauce is 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!

    Tips from Home Chefs

    Prepare the ingredients
    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 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 1 tablespoon 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

    Meanwhile, in a medium pan (nonstick, if you have one), heat 1 tablespoon 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 frequently, 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

    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 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.

    *An instant-read thermometer should register 165°F.

    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 the sauce is 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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