Gettin’ Figgy With It Chicken

Name: Gettin’ Figgy With It Chicken with Roasted Brussels Sprouts & Mashed Potatoes
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 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; 4 teaspoon Olive Oil; 3 tablespoon Butter; Salt; Pepper

with Roasted Brussels Sprouts & Mashed Potatoes

Recipe Development TeamPublished on September 01, 2021

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(10.2K customers rated)

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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.

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Brussels Sprouts

1 unit

Fig Jam

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Chicken Cutlets

5 teaspoon

Balsamic Vinegar

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ 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.

Utensils

•Baking Sheet

•Large Pot

•Strainer

•Large Pan

•Paper Towel

•Potato Masher

Instructions

• 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.