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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
56 g
Leek, sliced
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*
Nutrition Values
Utensils
Instructions
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. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While potatoes cook, trim green beans. Finely chop 2 tsp rosemary leaves (dbl for 4 ppl). Pat chicken dry with on a separate cutting board. Carefully slice into centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Season both sides with salt and pepper, then sprinkle over half the rosemary. 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.
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**.
While chicken cooks, peel, then mince or grate garlic. Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Add leeks, garlic and remaining rosemary. Cook, stirring often, until leeks 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.
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) into potatoes until slightly mashed. Season with salt and pepper.
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 pan sauce over chicken.
