CHOPPED KITCHEN

Seared Chicken & Mashed Potatoes

with Maple-Glazed Carrots

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Servings 8-10

Weʼre giving seared chicken a lift with a rich pan sauce, made with sweet maple syrup and tangy sherry vinegar. Itʼs the perfect accompaniment for creamy mashed potatoes and roasted carrots, dressed with a bit more maple syrup.

Ingredients
  • 2 Boneless, Skinless Chicken Breasts
  • 3⁄4 lb Yukon Gold Potatoes
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Sherry Vinegar
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    1 Prepare the ingredients:

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    Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Large dice the potatoes.

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    2 Roast & glaze the carrots:

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    Place the sliced carrots on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl. Add half the maple syrup; stir to coat. Season with salt and pepper to taste. Loosely cover with aluminum foil to keep warm.

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    3 Cook & mash the potatoes:

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    While the carrots roast, add the diced potatoes to the pot of boiling water; cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and 1 tablespoon of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.