Balsamic Chicken & Mashed Potatoes
with Roasted Brussels Sprouts
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/2 lb Brussels Sprouts
- 1/2 lb Potatoes
- 2 cloves Garlic
- 1/2 oz Salted Butter
- 2 Tbsps Mascarone Cheese
- 3 Tbsps Soy Glaze
- 2 Tbsps Balsamic Vinegar
From your pantry:
Instructions
-
Prepare the ingredients & start the glaze
Place an oven rack in the center of the oven; preheat to 450°F. 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. In a bowl, combine the soy glaze, half the vinegar (you will have extra), and 1/4 cup of water.
-
Roast the brussels sprouts
Line a sheet pan with foil. Place the halved brussels sprouts on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
-
Cook & mash the potatoes
Meanwhile, add the diced potatoes and smashed garlic cloves to the pot of boiling water. 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 butter and mascarpone. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
-
Cook the chicken
Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
-
Finish the glaze & serve your dish
Add the glaze to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted brussels sprouts. Top the chicken and potatoes with the finished glaze. Enjoy!
Protein Variations
Pork
-
Cook the pork (if you chose Pork)
Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
-
Finish the glaze & serve your dish (if you chose Pork)
Finish the glaze and serve your dish as directed, using the rested pork (instead of chicken).
📷 View Original Recipe Card
