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Rosemary Demi-Glace Chicken with Mashed Potatoes & Roasted Carrots

These, friends, are not your average pork chops. Our chefs gave ‘em a steak-like treatment, transforming the everyday protein into something above and beyond. The chops are seared to perfection, then drizzled with an ultra-savory, rosemary-flecked pan sauce. The sides? Just as impressive. We’re serving up creamy mashed potatoes and roasted carrots and red onion wedges to round everything out.

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Calorie Smart Protein Smart dinners
Prep: 40 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 12 oz carrots
  • 1 red onion
  • 12 oz potatoes
  • 10 oz chicken cutlets
  • 0.25 oz rosemary
  • 1 chicken demi-glace
  • 1.5 tbsp sour cream
  • 4 tsp cooking oil
  • 2 tbsp butter
  • salt
  • pepper
  • 24 oz carrots
  • 2 red onions
  • 24 oz potatoes
  • 20 oz chicken cutlets
  • 0.25 oz rosemary
  • 2 chicken demi-glaces
  • 3 tbsp sour cream
  • 4 tsp cooking oil
  • 4 tbsp butter
  • salt
  • pepper

Instructions

  1. • Adjust rack to top position and
    preheat oven to 425 degrees. Wash
    and dry produce.
    • Trim, peel, and cut carrots on a
    diagonal into 1-inch-thick pieces. Halve,
    peel, and cut onion into ½-inch-thick
    wedges; mince a few wedges until you
    have 1 TBSP (2 TBSP for 4 servings).
    • Toss carrots and onion wedges on a
    baking sheet with a large drizzle of oil,
    salt, and pepper.
    • Roast on top rack until browned and
    tender, 25-30 minutes.
  2. • While veggies roast, dice potatoes into
    ½-inch pieces. (TIP: For a smoother
    texture, peel potatoes first.) Place in a
    medium 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 and return potatoes to pot.
    • Keep covered off heat until ready
    to mash.
  3. • While potatoes cook, pat pork dry
    with paper towels. Season all over with
    salt and pepper.
    • Heat a drizzle of oil in a large pan over
    medium-high heat. Add pork and cook
    until browned and cooked through,
    4-6 minutes per side.
    • Turn off heat; transfer pork to a cutting
    board. Wipe out pan.
    • Meanwhile, strip rosemary leaves from
    stems; finely chop leaves until you have
    2 tsp (3 tsp for 4 servings).
    Swap in chicken for pork; cook until
    browned and cooked through,
    3-5 minutes per side.
  4. • Heat a drizzle of oil in pan used for
    pork over medium heat. Add minced
    onion and chopped rosemary. Cook,
    stirring often, until onion is softened,
    2-3 minutes.
    • Add demi-glace and ¼ cup water
    (1⁄3 cup for 4 servings). Bring to a
    simmer and cook until slightly
    thickened, 3-4 minutes.
    • Turn off heat and stir in 1 TBSP butter
    (2 TBSP for 4) until melted.
  5. • Return pot with drained potatoes to
    medium-low heat. Add sour cream and
    1 TBSP butter (2 TBSP for 4 servings).
    Mash until smooth, adding splashes
    of reserved potato cooking liquid as
    needed. Season generously with salt
    and pepper.
  6. • Slice pork crosswise.
    • Divide pork, mashed potatoes, and
    veggies between plates. Top pork with
    sauce and serve.
    Slice chicken crosswise.
    Chicken is fully cooked when internal temperature reaches 165°.