Balsamic Chicken Supper with Mashed Potatoes

Golden seared chicken and a glossy, balanced balsamic pan sauce make a complete supper with creamy potatoes, green beans, and carrots.

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

Large skillet · Saucepan · Instant-read thermometer · Potato masher

Keep the sauce balanced

Reduce until glossy before adding butter; if it tastes too sharp, whisk in a little more honey rather than diluting the sauce.

Serve while hot

Keep the mash covered on very low heat and plate it as soon as the sauce is finished.

01. Cover potatoes with cold water and simmer until a knife slips easily into the largest chunk.

02. While potatoes cook, dry and season chicken, then sear until golden and 165 F in the thickest center.

03. Rest chicken on a clean plate and preserve the browned bits in the skillet to build the sauce.

04. Drain potatoes well and mash with warm milk, butter, and salt; cover over the lowest heat so they stay hot without drying.

05. Cook carrots first, then steam green beans briefly with a splash of water for crisp-tender vegetables.

06. Soften shallot in the chicken skillet, scraping up fond, then add stock and balsamic.

07. Reduce by half before whisking in Dijon, honey, and butter for a glossy finish.

08. Slice chicken across the grain and spoon sauce plus resting juices over it; plate promptly with hot mash and vegetables.