Seared Chicken Breast & Mashed Potatoes
with apple salad
Buttery mashed potatoes form the base for chicken that's pan-seared then roasted to juicy perfection. There's a quick gravy for richness and a hearty salad with apple for balance.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Chicken Breasts
350 g
Yellow Potato
1 tbsp
Italian Herb Spice Blend
1 unit(s)
Gala Apple
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat)
1.5 tsp
Dijon Mustard
(Contains: Mustard)
56 g
Baby Field Greens
½ tbsp
Red Wine Vinegar
(Contains: Sulphites)
1 tsp
Garlic Salt
Not included in your delivery
¼ cup
Milk*
(Contains: Milk)
2 tbsp
Butter*
(Contains: Milk)
2 tbsp
Oil*
½ tsp
Sugar*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F and bring a large pot of salted water to a boil. Wash and dry all produce. Start the recipe when the oven is ready and the water is boiling. Peel, then cut potatoes into 1-inch pieces. Core, then cut apple into 1/4-inch slices.
To the boiling water, add potatoes. Cook for 12-14 min, stirring occasionally, until tender. Strain and return potatoes to the pot, off heat. Add 1/4 cup (1/2 cup) milk, 1/4 tsp (1/2 tsp) salt and 2 tbsp (4 tbsp) butter. Mash until creamy, then season with pepper, to taste.
Meanwhile, pat chicken dry with paper towels. Season with Italian Herb Spice Blend and half the garlic salt. In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat. When the pan is hot, add chicken. Pan-fry chicken for 1-2 min per side, until golden-brown.
Transfer chicken to a parchment-lined baking sheet. Reserve chicken fat in the pan. Roast chicken in the middle rack of the oven for 8-10 min, until cooked through.
Meanwhile, reheat the pan with chicken fat over medium. Add Gravy Spice Blend and remaining garlic salt. Cook for 30 sec, stirring often, until fragrant. Gradually whisk in 3/4 cup (1 1/2 cups) water. Bring to a simmer. Once simmering, cook for 2-3 min, stirring occasionally, until gravy thickens slightly. Remove the pan from heat.
To a large bowl, add Dijon, half the vinegar(use all for 4 portions), 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. Add apples and baby field greens, then toss to coat. Slice chicken, if desired. Plate mashed potatoes and chicken. Spoon gravy over potatoes. Serve salad alongside. Enjoy!
