Pan-Seared Chicken & Rosemary Potatoes
with Creamed Parmesan Spinach & Balsamic Fig Pan Sauce
- Milk
This elevated weeknight meal offers a delicious balance of savory, sweet, and herby flavors. Pan-seared sirloin steak with a rich, glossy balsamic fig pan sauce is served alongside crispy rosemary-roasted potatoes. Add creamy Parmesan spinach made with shallot, crème fraîche, and cream cheese for an indulgent twist on a classic steakhouse side.
Ingredients
1 tablespoon
Fry Seasoning
5 teaspoon
Balsamic Vinegar
5 ounce
Spinach
2 tablespoon
Crème Fraîche
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
¼ ounce
Rosemary
1 unit
Fig Jam
1 unit
Beef Stock Concentrate
12 ounce
Fingerling Potatoes
1 unit
Parmesan Cheese Block
(Contains: Milk)
12 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Halve potatoes lengthwise. Strip rosemary leaves from stems; discard stems and finely chop leaves until you have ½ tsp (1 tsp for 4 servings). Halve, peel, and finely chop shallot.
Using a zester or on the smallest holes of a box grater, grate Parmesan onto a small plate; set aside for Step 4.
Toss potatoes on a baking sheet with a large drizzle of oil, chopped rosemary, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, pat steak* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, undisturbed, 1 minute per side.
Reduce heat to medium and cook to desired doneness, 2-4 minutes more per side. TIP: For thicker steaks, you may need to cook longer. If your pan is ovenproof, transfer steak to the middle oven rack (or simply continue cooking on the stovetop) until it reaches your desired doneness.
Turn off heat; transfer steak to a cutting board. Wipe out pan.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add half the shallot, salt, and pepper. Cook, stirring constantly, until softened, 30-60 seconds.
Add a handful of spinach and cook, stirring, to slightly wilt. Repeat with remaining spinach in batches.
Once all the spinach is mostly wilted, stir in garlic powder, crème fraîche, cream cheese, and 2 TBSP water (4 TBSP for 4). Cook, stirring occasionally, until sauce is smooth and creamy.
Turn off heat; stir in Parmesan. Season to taste with salt and pepper if desired.
Turn off heat; stir in grated Parmesan. Season to taste with salt and pepper, if desired.
Heat a drizzle of oil in pan used for steak over medium-high heat. Add remaining shallot and cook, stirring, until softened, 1-2 minutes.
Stir in ¼ cup water (⅓ cup for 4 servings), vinegar, jam, and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes.
Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper to taste.
Thinly slice steak against the grain.
Stir creamed spinach to recombine.
Divide steak, spinach, and potatoes between plates. Spoon sauce over steak and serve.
