Gettin’ Figgy

Name: Gettin’ Figgy With It Chicken with Roasted Brussels Sprouts & Mashed Potatoes
Yield: 2 servings
Ingredients: 12 oz Potato; 4 tbsp Sour Cream; 5 tsp Balsamic Vinegar; 8 oz Brussels Sprouts; 1 unit Chicken Stock Concentrate; 1 unit Fig Jam; 10 oz Chicken Cutlets; 4 tsp Olive Oil, tsp; 3 tbsp Butter, tbsp

with It Chicken with Roasted Brussels Sprouts & Mashed Potatoes

By Recipe0 System

Na na na na na nana / Na na na na nana / Gettin’ figgy with it. Fig jam, that is! Here, we’ve paired it with balsamic vinegar and rich chicken stock to bring you a pan sauce that’ll get your taste buds grooving. It’s equal parts sweet, tangy, and savory—in other words, the perfect topping for pan-seared chicken cutlets. On the side, there’s creamy mashed potatoes and crisp roasted Brussels sprouts, making this a square meal that totally rocks out.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
4 tbsp Sour Cream
5 tsp Balsamic Vinegar
8 oz Brussels Sprouts
1 unit Chicken Stock Concentrate
1 unit Fig Jam
10 oz Chicken Cutlets
4 tsp Olive Oil, tsp
3 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Dice potatoes into 1-inch pieces.
2

Toss Brussels sprouts on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper.

Roast on top rack until browned and tender, 20-25 minutes.
3

Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot. Keep covered off heat until ready to mash.
4

While potatoes cook, pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a plate.

Meanwhile, mash potatoes with sour cream and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Cover to keep warm.
5

Heat pan used for chicken over medium heat. Add vinegar, jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.

Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper to taste.
6

Divide mashed potatoes, Brussels sprouts, and chicken between plates. Drizzle chicken with sauce and serve.

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