Balsamic-Cherry Chicken
with Mashed Potatoes & Sautéed Carrots
with Chicken Breasts
Details
Simply seared chicken gets topped with a buttery, fruity pan sauce featuring sour cherry spread and balsamic vinegar. Sides of mashed potatoes and sautéed carrots round out the dish.
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Ingredients
2 each
Boneless, Skinless Chicken Breasts
12 oz
Potatoes
¼ cup
Grated Romano Cheese
6 oz
Carrots
2 tbsp
Mascarpone Cheese
1 tbsp
Sour Cherry Spread
1 oz
Salted Butter
2 tbsp
Balsamic Vinegar
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start the sauce
Fill a medium pot ¾ 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 the carrots; thinly slice crosswise on an angle. In a bowl, combine the sour cherry spread, vinegar, and ¼ cup of water (or 1/2 cup for 4 servings); season with salt and pepper.
step 2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Cook the carrots
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until the carrots are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
step 4
Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 5
Finish the sauce & serve your dish
Heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the mashed potatoes and cooked carrots. Top the chicken and potatoes with the finished sauce. Garnish with the romano. Enjoy!
Ingredients
2 each
Boneless, Skinless Chicken Breasts
12 oz
Potatoes
¼ cup
Grated Romano Cheese
6 oz
Carrots
2 tbsp
Mascarpone Cheese
1 tbsp
Sour Cherry Spread
1 oz
Salted Butter
2 tbsp
Balsamic Vinegar
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & start the sauce
Fill a medium pot ¾ 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 the carrots; thinly slice crosswise on an angle. In a bowl, combine the sour cherry spread, vinegar, and ¼ cup of water (or 1/2 cup for 4 servings); season with salt and pepper.
step 2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the mascarpone and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Cook the carrots
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened. Carefully add 2 tablespoons of water (or 4 tablespoons for 4 servings). Cook, stirring frequently, 1 to 2 minutes, or until the carrots are softened and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
step 4
Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 5
Finish the sauce & serve your dish
Heat the pan of reserved fond on medium-high until hot. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 1 to 2 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the mashed potatoes and cooked carrots. Top the chicken and potatoes with the finished sauce. Garnish with the romano. Enjoy!