Target: 6 × 4 inches · landscape

Balsamic Chicken Supper with Mashed Potatoes

55 min · 4 servings

Ingredients

□ 1 1/2 lb boneless, skinless chicken breasts

□ 1 1/2 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 2 tbsp olive oil, divided

□ 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks

□ 4 tbsp unsalted butter, divided

□ 1/2 cup whole milk, warmed

□ 8 oz green beans, trimmed

□ 2 medium carrots, peeled and cut into thin coins

□ 1 small shallot, finely minced

□ 1/2 cup low-sodium chicken stock

□ 1/3 cup balsamic vinegar

□ 1 tsp Dijon mustard

□ 1 tsp honey

□ 1 tbsp chopped fresh parsley

1. Simmer potatoes until knife-tender. Season chicken; sear in 1 tbsp oil, 5–6 minutes per side, to 165 F.

2. Rest chicken and keep skillet fond. Drain potatoes; mash with 2 tbsp butter, warm milk, and 1/4 tsp salt.

3. Cook carrots 3 minutes; add beans and 2 tbsp water, cover until crisp-tender. Soften shallot in skillet, then add stock and balsamic.

4. Reduce sauce by half; whisk in Dijon, honey, and 2 tbsp butter. Plate chicken, potatoes, and vegetables; spoon sauce over and add parsley.

Cook’s note: Start potatoes first, then cook vegetables while the sauce reduces so every part arrives hot.