Seared Chicken in a Jammy Pan Sauce

Name: Seared Chicken in a Jammy Pan Sauce with Roasted Broccoli & Mashed Potatoes
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; 8 ounce Broccoli Florets; 12 ounce Chicken Breasts; 1 tablespoon Smoky Cinnamon Paprika Spice; 1 unit Chicken Stock Concentrate; 2 tablespoon Currant Jam; 2 tablespoon Sour Cream; 2 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with Roasted Broccoli & Mashed Potatoes

Recipe Development TeamPublished on January 06, 2020

4.3

(6.5K customers rated)

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Boneless and skinless does not mean flavorless! At least not in the hands of our chefs. They’re always brainstorming ways to make “chicken for dinner” a little more awesome. The delicious twists this week: a coating of cinnamon paprika spice and a glossy currant jam pan sauce. Sweet and savory is the name of the game here, with the sides being no exception. Crispy roasted Brussels sprouts and creamy mashed sweet potatoes pair perfectly with the smoky-sweet chicken. Get ready for a flavor explosion.

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

8 ounce

Broccoli Florets

12 ounce

Chicken Breasts

1 tablespoon

Smoky Cinnamon Paprika Spice

1 unit

Chicken Stock Concentrate

2 tablespoon

Currant Jam

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2510 kJ

Calories600 kcal

Fat25 g

Saturated Fat11 g

Carbohydrate53 g

Sugar19 g

Dietary Fiber8 g

Protein42 g

Cholesterol160 mg

Sodium360 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

•Peeler

•Strainer

•Paper Towel

•Large Pan

•Potato Masher

Instructions

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Cut broccoli florets into 1-inch pieces, if necessary. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-17 minutes total (you’ll add more to the baking sheet after 10 minutes; for 4 servings, leave broccoli roasting).

Meanwhile, peel and dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced with a fork, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Pat chicken dry with paper towels; season all over with salt, pepper, and half the Cinnamon Paprika Spice (use all for 4 servings). Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; sear until browned, 2-3 minutes per side. Turn off heat. Once broccoli has roasted 10 minutes, push to one side; add chicken to empty side. (For 4, add chicken to a second baking sheet; roast on middle rack.) Roast until chicken is cooked through and broccoli is tender, 5-7 minutes more. TIP: If chicken is done before broccoli, remove from sheet and continue roasting broccoli.

Add stock concentrate, jam, and ¼ cup plain water (⅓ cup for 4 servings) to pan used for chicken. Cook over medium heat, scraping up any browned bits from bottom of pan, until mixture has reduced slightly, 3-4 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.

Meanwhile, heat pot with potatoes over low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash potatoes with a potato masher or fork, adding splashes of reserved potato cooking liquid as needed until smooth and creamy. Season with salt and pepper.