Chicken with Cherry Pan Sauce

A delicious compo of a sweet and savory sauce with pan seared chicken, mashed potatoes, and roasted green beans.

Ingredients

• 12oz Potatoes
• 4oz Bacon
• 6oz Green Beans
• 2 Scallions
• 1.5 tbsp Sour Cream
• 10oz Chicken Cutlets
• 1 pkg Cherry Jam
• 1 pkg Chicken Stock Concentrate

Instructions

1. Make Mashed Potatoes
   • Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
   • Dice potatoes into 1/2-inch pieces. Place 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, then drain.
   • Return potatoes to pot and mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Cover to keep warm. (You’ll finish the potatoes in Step 6.)
2. Cook Bacon and Prep
   • Place bacon on a plate in paper towel. Microwave 3-5 minutes until fully cooked
   • Meanwhile, trim green benas if necessary. Trim and thinly slice scallions, separating whites from the greens.
3. Cook Chicke and Green Beans.
   • Pat chicken* dry with paper towels; season all over with salt and pepper.
   • Heat a drizzle of oil in a large pan over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a second baking sheet. Wipe out pan and let cool slightly.
   • Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until chicken is cooked through and green beans are tender and lightly browned, 12-15 minutes.
4. Finish Potatoes
   • To pot with potatoes, add sour cream and 2 Tbsp butter. Mash until smooth and creamy, adding splaces of reserved potato cooking liquid as needed
   • Fold in half the bacon and half the scallion greens. Taste and season with salt and pepper. Cover to keep warn.
5. Make Sauce
   • Heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites and cook, stirring, until softened and fragrant, 1 minute.
   • Stir in 1/4 cup water, jam, and stock concentrate. Cook, stirring, until thickened, 2-3 minutes. Remove pan from heat; stir in sour cream and 1 Tbsp butter. Season with salt and pepper.
6. Finish and Serve
   • Slice chicken crosswise.
   • Divide chicken, green beans, and mashed potatoes between plates. Spoon sauce over chicken and sprinkle potatoes with remaining bacon and remaining scallion greens. Serve.

Source/Story

Got this as a special meal from Hello Fresh. So delicious, we do our best to replicate it.