Seared Chicken & Mushroom Pan Sauce
with Roasted Asparagus & Potatoes
Ingredients
- 2 Boneless, Skinless Chicken Breasts (or 6 Boneless, Center-Cut Pork Chops or 6 Flank Steaks)
- 12 oz Potatoes
- 6 oz Asparagus
- 1 bunch Thyme
- 1/4 cup Grated Parmesan Cheese
- 1 1/2 Tbsp Mushroom Duxelles
- 1 Tbsp Dijon Mustard
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients & start the sauce
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into ½-inch pieces. Snap off and discard the tough, woody stems of the asparagus. Place in a bowl; drizzle with olive oil and season with salt and pepper. Pick the thyme leaves off the stems; roughly chop the leaves. In a bowl, combine the mushrooms duxelles, chopped thyme leaves, mustard, and 2 tablespoons of water.
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Roast the vegetables
Line a sheet pan with foil. Place the potato pieces on the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned asparagus to the other side of the sheet pan. Return to the oven and roast 10 to 14 minutes, or until the vegetables are 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 with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), 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. When cool enough to handle, slice the cooked chicken crosswise.
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Finish the sauce & serve your dish
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the roasted vegetables. Top the chicken with the finished sauce. Top the vegetables with the parmesan. Enjoy!
Protein Variations
Pork
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Cook the pork
Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), 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 will 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; let rest at least 5 minutes. Slice the rested pork crosswise.
Flank Steaks
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Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), 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; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
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