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Pan-Seared Chicken
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Pan-Seared Chicken

Pan-Seared Chicken

with Smashed Potatoes and Pan Sauce

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
Wheat

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

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Chicken Breasts

56 g

Red Onion

170 g

Green Beans

360 g

Red Potato

1 sprig

Rosemary

6 g

Garlic

1 unit

Chicken Demi-Glace

(Contains Milk)

½ tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

¼ cup

Milk*

(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

½ tsp

Salt and Pepper*

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Nutrition Values

Calories690 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate44 g
Sugar9 g
Dietary Fiber7 g
Protein45 g
Cholesterol170 mg
Sodium820 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Large Non-Stick Pan
Baking Sheet
Potato Masher
Strainer

Instructions

Cook potatoes
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 heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

Prep and start chicken
2

While potatoes cook, trim green beans. Finely chop 2 tsp (dbl for 4 ppl) rosemary leaves. Pat chicken dry with paper towels, then season with half the rosemary, 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.

Roast chicken and green beans
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.**

Make pan sauce
4

While chicken cooks, peel, then thinly slice half the onion (whole onion for 4 ppl). Peel, then mince or grate garlic. Heat the same pan (from step 2) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Add onions, garlic and remaining rosemary. Cook, stirring often, until onions 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 combined, 1-2 min. Season with salt and pepper.

Smash potatoes
5

When potatoes are fork-tender, drain and return to the same pot, off heat. Using a 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.

Finish and serve
6

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

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