Balsamic Chicken & Green Beans

Instructions

1. Prepare the ingredients & start the sauce

   • Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
   • Wash and dry the fresh produce.
   • Medium dice the potatoes.
   • Cut off and discard any stem ends from the green beans.
   • Peel and roughly chop 2 cloves of garlic.
   • Peel and finely chop the shallot.
   • In a bowl, combine the vinegar, soy sauce, sugar, and 2 tablespoons of water; season with salt and pepper.

2. Cook & mash the potatoes

   • Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat.
   • Drain thoroughly and return to the pot. Add the parmesan and half the butter; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency.
   • Taste, then season with salt and pepper if desired. Cover to keep warm.

3. Cook & finish the green beans

   • Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the green beans. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned and slightly softened.
   • Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the green beans are tender when pierced with a fork.
   • Transfer to a bowl; add the almonds and stir to combine.
   • Taste, then season with salt and pepper if desired. Cover to keep warm.
   • Wipe out the pan.

4. Cook the chicken

   • Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra).
   • In the same pan, heat a drizzle of olive oil on medium-high until hot.
   • Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.*
   • Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

5. Finish the sauce & serve your dish

   • In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot.
   • Add the chopped shallot; season with salt and pepper. Cook, stirring frequently, 1 to 3 minutes, or until softened.
   • Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened.
   • Turn off the heat. Stir in the remaining butter until melted and combined. Taste, then season with salt and pepper if desired.
   • Slice the cooked chicken crosswise.
   • Serve the sliced chicken with the mashed potatoes and finished green beans. Top the chicken with the finished sauce. Enjoy!