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Pan-Seared Chicken

Pan-Seared Chicken

with Smashed Potatoes, Roasted Green Beans and Rosemary Pan Sauce

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Crispy chicken, a luscious pan sauce, chunky smashed potatoes and fresh green beans make for a savoury dish that's comforting and will stick to your ribs!

Tags:Quick
Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

50 g

Shallot

170 g

Green Beans

360 g

Red Potato

1 sprig

Rosemary

6 g

Garlic

1 unit

Chicken Demi-Glace

(ContainsMilk/Lait)

½ tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

¼ cup

Milk*

(ContainsMilk/Lait)

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate46 g
Sugar10 g
Dietary Fiber6 g
Protein45 g
Cholesterol155 mg
Sodium830 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 400°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

2

While potatoes cook, trim beans. Finely chop 2 tsp (dbl for 4 ppl) rosemary leaves. Pat chicken dry with paper towels, then sprinkle over half the rosemary. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side.

3

Remove pan from heat, then transfer chicken to one side of a baking sheet. On the other side of the baking sheet, toss green beans with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, tossing green beans halfway through cooking, until green beans are golden-brown and chicken is cooked through, 12-14 min.**

4

While chicken cooks, peel, then thinly slice the shallot. Peel, then mince or grate garlic. Heat the same pan over medium heat. When pan is hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Add shallots, garlic and remaining rosemary. Cook, stirring often, until shallots are golden-brown, 2-3 min. Sprinkle over 1/2 tbsp flour (dbl for 4 ppl) and stir to coat, 1 min. Add demi-glace and 1/2 cup water (dbl for 4 ppl). Stir until sauce comes together, 1-2 min. Season with salt and pepper.

5

When potatoes are fork-tender, drain and return them to the same pot off the heat. Using masher, roughly mash in 2 tbsp butter and 1/4 cup milk (dbl both for 4 ppl) until slightly mashed. Season with salt and pepper.

6

Divide potatoes, green beans and chicken between plates. Add any juices from the baking sheet to the pan with pan sauce and stir together. Spoon the pan sauce over chicken.