Chicken with Cranberry-Shallot Sauce
plus Chili-Roasted Carrots & Mashed Potatoes
- Milk
No matter the time of year, this homestyle meal will leave everyone thankful. You'll drizzle juicy seared chicken cutlets with a sweet and savory cranberry-shallot sauce for a harmonious blend of flavors. Serve alongside creamy, garlicky mashed potatoes and roasted carrots seasoned with Korean chili flakes for just a touch of heat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potato
12 ounce
Carrot
1 unit
Chicken Stock Concentrate
1 teaspoon
Korean Chili Flakes
1 ounce
Dried Cranberries
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel potatoes if desired; dice into 1⁄2-inch pieces.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot. • Mash potatoes with sour cream, half the garlic powder (you’ll use the rest of the garlic powder later), and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
• While potatoes cook, trim, peel, and cut carrots on a diagonal into 1⁄2-inch pieces. Halve, peel, and finely chop shallot. • Toss carrots on a baking sheet with a drizzle of oil, salt, and as many chili flakes as you like. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a plate. Let pan cool slightly; carefully wipe out.
• Heat a drizzle of oil in same pan over medium heat. Add shallot; cook, stirring, until softened, 30-60 seconds. Stir in cranberries, stock concentrate, remaining garlic powder, 1⁄4 cup water, and 1 TBSP butter (1/3 cup water and 2 TBSP butter for 4 servings).
• Thinly slice chicken crosswise. • Divide chicken, mashed potatoes, and carrots between plates. Spoon sauce over chicken and serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cranberry-shallot sauce, praising its sweet-savory balance. Some found it needed more sweetness or tang.
- Ease of prep: Most found it simple to make, though a few noted longer prep time than expected.
- Suggestions: Consider adding honey to sweeten the sauce or simmering it longer to reduce and thicken 🍲.
- Portions: Some wished for more sauce; others felt the chicken portions were too small for family meals.
- Texture: A few found the chicken slightly dry; try cooking it less or adding more sauce.
