Sweet & Smoky Chicken Cutlets

Name: Sweet & Smoky Chicken Cutlets with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce
Yield: 2 servings
Ingredients: 12 oz Potato; 2 unit Cherry Jam; 12 oz Carrot; 2 tbsp Sour Cream; 1 tbsp Paprika; 5 tsp Wine; 1 tsp Red Pepper Flakes; 10 oz Chicken Cutlets; tsp Salt, tsp; 2 tsp Cooking Oil, tsp; 2 tbsp Olive Oil, tbsp; tsp Black Pepper, tsp

with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce

By Recipe0 System

If you’re craving something that’s good and hearty, this recipe has got you covered. Pork tenderloin is rubbed with cinnamon and smoked paprika, which brings a layer of warm aromatics to the meat. It’s then roasted and drizzled in a cherry jam sauce that adds sweetness to all that savory. The mashed potatoes on the side stay creamy and classic, but there are also tender roasted carrots with a sprinkle of chili flakes for a pop of heat.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
2 unit Cherry Jam
12 oz Carrot
2 tbsp Sour Cream
1 tbsp Paprika
5 tsp Wine
1 tsp Red Pepper Flakes
10 oz Chicken Cutlets
tsp Salt, tsp
2 tsp Cooking Oil, tsp
2 tbsp Olive Oil, tbsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Peel and cut carrots on a diagonal into ½-inch pieces.
2

Dice potatoes into ½-inch pieces; place 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 and return potatoes to pot.

Keep covered off heat until ready to mash.
3

Meanwhile, pat pork* dry with paper towels. Rub with a large drizzle of olive oil; season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl (you’ll use it later); rub pork all over with remaining Cinnamon Paprika Spice.

Place pork on one side of a baking sheet. Toss carrots on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, use 2 sheets; roast carrots on top rack and pork on middle rack.)

Roast on middle rack until pork is cooked through, 18-20 minutes. Transfer pork to a cutting board to rest, 5 minutes. Return carrots to oven until browned and tender, 3-5 minutes more.

Swap in chicken* for pork; roast 15-18 minutes. Return carrots to oven and continue roasting, 5-7 minutes more.
4

While pork roasts, to bowl with reserved Cinnamon Paprika Spice, add jam and 1 tsp vinegar (be sure to measure; we sent more); stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
5

Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6

Slice pork crosswise.

Toss carrots with a pinch of chili flakes to taste.

Divide pork, mashed potatoes, and carrots between plates. Drizzle sauce over pork and serve.

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