Name:

HF Brown Sugar Burbon Chicken

Description

with apple pan sauce, garlic mashed potatoes & zesty green beans.

serves 2 or 4

prep time 10 minutes

cook time 35 minutes

Ingredients
12 oz yukon gold potaoes ( 24 oz for 4 servings)
1 clove garlic (2 for 4)
2 scallions
1 lemon
10 oz chicken cutlets (20 oz for 4)
10.8 g brown sugar bourbon seasoning (21.6 g for 4)
1 apple (2 for 4)
1 tsp chicken stock concentrate (2 tsp for 4)
2 TBSP sour cream (4 TBSP for 4)
6 oz green beans (12 oz for 4)

Instructions
1. Cook potatoes & garlic
Adjust rack to top postiton and preheat oven to 425 degrees. Wash and dry produce.
Dice potatoes into 1/2 inch pieces. Peel garlic. Place potatos and whole garlic 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 1/2 cup potato cooking liquid, then drain and return potatoes and galric to pot.
Keep covered off heat until ready to mash.
2. Prep
Meanwhile, halve, core, and sice apple into 1/4 inch pieces. Trim and thinly slice scallions, separating whies from greens. Zest and quarter lemon.
3. Roast green beans
Trim green beans if necessary. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.
Roast on top rack until browned and tender, 12-15 minutes.
4. Cook chicken
While green beans reast, pat chicken dry with paper towels. Season lightly with salt and pepper, then rub all over with brown sugar bourbon seasoning.
Heat a drixxle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
Turn off heat; transfer to a plate. Wipe out pan.
5. Make pan sauce
Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in same oan over medium-high heat. Add apple and scallion whites; season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 minutes.
Stir in stock concentrate, 1/2 cup water, and 1/2 tsp sugar. (For 4 use 3/4 cup water and 1 tsp sugar). Cook until apple is tender and sauce has thickened, 5-7 minutes. Season with salt an pepper.
In the last 2 minutes of cooking, return chicken to pan; turn a few times to coat.
6. Mash potatoes & garlic
While sauce cooks, mash potatoes and garlic with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
7. Finish and serve
Toss green beans with lemon zest.
Divide chicken, mashes potatoes, and green beans between plates. Spoon remaining pan sauce over chicken and garnish with scallion greens. Serve with lemon wedges on the side.

Length

45

Calories

600

Servings

2

Date Created

Created By

Jade Smidt

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