Kitchen Diaries: Pan-Seared Chicken With Peppercorn Sauce, Mashed Sweet Potato and Roasted Broccolini 

June 30, 2016

It’s always nice to revisit a classic like pan-seared chicken. That’s exactly what I did with my first meal from my first Hello Fresh box. Get ready for the Pan-Seared Chicken with Peppercorn Sauce, Mashed Sweet Potato and Roasted Broccolini.

Ingredients:
Sweet Potato
Shallot
Black Peppercorns
Broccolini
Chicken Breast
Chicken Stock Concentrate
Sour Cream

Can’t you just smell the fresh peppercorn and shallots searing away? Read the latest entry in my Kitchen Diaries after the jump!

Prep the potatoes: Wash and dry all produce. Preheat the oven to 400 degrees. Crush the black peppercorns inside the bag with a mallet or heavy pan until finely crushed. Halve, peel and mince the shallot. Peel and cut the sweet potato into ½-inch cubes. Place them in a pot with enough water to cover by 2 inches. Bring to a boil, and cook for 10-15 minutes, until fork-tender. Drain and return to the same pot.

Roast the broccolini: Toss the broccolini on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until slightly crispy.

Cook the chicken: Heat a drizzle of oil in a large pan over medium-high heat. Season the chicken on all sides with salt. Add to the pan and cook for 3-4 minutes per side, until browned but not yet cooked through. Transfer the chicken to the baking sheet in the oven to finish cooking for about 5 minutes. Let it rest for 5 minutes before serving.

Make the peppercorn sauce: Add the minced shallot to the same pan over medium heat. Cook, tossing for 1-2 minutes, until softened. Add in the stock concentrate and 1 cup water, scraping up the browned bits from the bottom of the pan. Bring to a boil and simmer until thickened and reduced by half. Remove the pan from the heat, then stir in the sour cream and as much black peppercorn as you like. Season to taste with salt and pepper.

Mash the sweet potatoes: Mash the sweet potatoes with a fork or potato masher until smooth. Stir in 1 Tablespoon butter and season to taste with salt and pepper. Reheat over medium heat, if necessary.

Serve: Thinly slice the pan-seared chicken and serve alongside the roasted broccolini and mashed sweet potatoes. Drizzle the peppercorn sauce over the dish and enjoy!

You know, preparation is key, but by golly, it’s not my favorite. Peeling the sweet potatoes and dicing the shallots was pretty cumbersome. Also one slight disappointment was that only one of the sweet potatoes was ripe when I opened my box. Overall, this dish was delicious. Guys, get on board with the roasted broccolini! I normally eat broccoli in steamed form, but the oven-roasting really did something special for me. I liked the crunchiness offset by the smoothness of the potatoes. The peppercorn sauce added some flavorful pizazz to that succulent chicken. This is one of those dishes that I’ll revisit when I want something easy but elegant.

Get more recipes and read through my previous Kitchen Diaries here.

ashley ♥ adores

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