Southern-Spiced Chicken with Buttermilk Mashed Potatoes & Green Beans

Southern-Spiced Chicken

with Buttermilk Mashed Potatoes & Green Beans

35 MIN
$13.94/serving 2 Servings
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  • with Chicken Breasts
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  • with Bistro Steaks

    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
      640 Cals (est.)
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    ingredients
    Southern-Spiced Chicken with Buttermilk Mashed Potatoes & Green Beans
    Title
    • 2 Steaks
    • 2 cloves Garlic
    • ¾ lb Golden Or Red Potatoes
    • 6 oz Green Beans
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • ¼ cup Buttermilk
    • 2 Tbsps Chicken Demi-Glace
    • 1 Tbsp Whole Grain Dijon Mustard
    • 1 Tbsp Light Brown Sugar
    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 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

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons 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 steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and up to half the spice blend (you will have extra). In the same pan, heat teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *An instant-read thermometer should register 145°F.

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

    While the steaks rest, 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked green beans. Top the steaks with the pan sauce. Enjoy!

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    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 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

    Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons 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 steaks

    Pat the steaks dry with paper towels; season on all sides with salt, pepper, and up to half the spice blend (you will have extra). In the same pan, heat teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *An instant-read thermometer should register 145°F.

    Cook the steaks
    Make the pan sauce & serve your dish
    5 Make the pan sauce & serve your dish

    While the steaks rest, 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. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and cooked green beans. Top the steaks with the pan sauce. Enjoy!

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