Seared Chicken & Dijon Pan Sauce
with Mashed Potatoes & Brussels Sprouts
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 2 cloves Garlic
- 3/4 lb Potatoes
- 1/2 lb Brussels Sprouts
- 1 oz Salted Butter
- 2 Tbsps Crème Fraîche
- 1 Tbsp Whole Grain Dijon Mustard
- 2 tsps Honey
- 1/4 tsp Crushed Red Pepper Flakes
- 1 Tbsp Southern Spice Blend
Instructions
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Prepare the ingredients
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 bring to a boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once.
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Cook & mash the potatoes
Add the diced potatoes and smashed garlic cloves to the pot of boiling water and cook 10 to 15 minutes, or until tender when pierced with a fork. Turn off the heat. Reserving 1/4 cup of the starchy cooking water, drain thoroughly and return to the pot. Add the crème fraîche and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
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Roast the brussels sprouts
Meanwhile, place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
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Cook the chicken
Meanwhile, 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 7 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.
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Make the pan sauce & serve your dish
To the pan of reserved fond, add the mustard, honey, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat; stir in the 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 roasted brussels sprouts. Top the chicken with the pan sauce. Enjoy!
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