HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGettin’ Figgy With It Chicken
Gettin’ Figgy With It Chicken

Gettin’ Figgy With It Chicken

with Roasted Brussels Sprouts & Mashed Potatoes

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Na na na na na nana / Na na na na nana / Gettin’ figgy with it. Fig jam, that is! Here, we’ve paired it with balsamic vinegar and rich chicken stock to bring you a pan sauce that’ll get your taste buds grooving. It’s equal parts sweet, tangy, and savory—in other words, the perfect topping for pan-seared chicken cutlets. On the side, there’s creamy mashed potatoes and crisp roasted Brussels sprouts, making this a square meal that totally rocks out.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time15 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Brussels Sprouts

1 unit

Fig Jam

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream


10 ounce

Chicken Cutlets

5 teaspoon

Balsamic Vinegar

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories700 kcal
Fat37 g
Saturated Fat17 g
Carbohydrate56 g
Sugar21 g
Dietary Fiber8 g
Protein39 g
Cholesterol175 mg
Sodium350 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Large Pan
Paper Towel
Potato Masher
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Dice potatoes into 1-inch pieces.


• Toss Brussels sprouts on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.


• Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot. Keep covered off heat until ready to mash.


• While potatoes cook, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a plate. • Meanwhile, mash potatoes with sour cream and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Cover to keep warm.


• Heat pan used for chicken over medium heat. Add vinegar, jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook, stirring, until thickened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.


• Divide mashed potatoes, Brussels sprouts, and chicken between plates. Drizzle chicken with sauce and serve.