Sherry Chicken & Mashed Potatoes
with Hot Honey Asparagus
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 6 oz Asparagus
- 2 tsps Honey
- 1 oz Salted Butter
- 2 Tbsps Sliced Roasted Almonds
- 1 Tbsp Sherry Vinegar
- 1/4 tsp Crushed Red Pepper Flakes
- 3/4 lb Potatoes (Swapped for: 2 Boneless, Center-Cut Pork Chops)
From your pantry:
Instructions
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Prepare the ingredients & make the hot honey
Remove the honey from the refrigerator to bring to room temperature. 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. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus. In a bowl, combine half the honey (kneading the packet before opening), 1 teaspoon of warm water, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.
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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 2 tablespoons 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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Cook the chicken
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium 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.
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Roast the asparagus
Meanwhile, line a sheet pan with foil. Place the asparagus on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
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Make the pan sauce
To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter) and remaining honey. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
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Slice the chicken & serve your dish
Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted asparagus. Top the chicken with the pan sauce. Top the asparagus with the hot honey. Garnish with the almonds. Enjoy!
Protein Variations
Pork
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Cook the pork (Customized Step 3)
Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan, 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.
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Slice the pork & serve your dish (Customized Step 6)
Follow the directions in Step 6, using the rested pork (instead of chicken).
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