Chicken & Mushroom Agrodolce

Instructions

1. Cook the chicken

   Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high heat until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

2. Make the mushroom agrodolce

   In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high heat until hot. Add the sliced mushrooms; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and Italian seasoning. Season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the vinegar (carefully, as the liquid may splatter) and honey. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is slightly thickened. Turn off the heat. Season with salt and pepper to taste.

3. Slice the chicken & serve your dish

   Slice the cooked chicken crosswise. Serve the sliced chicken with the finished broccoli. Top the chicken with the mushroom agrodolce. Enjoy!

4. Prepare the ingredients

   Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Using the flat side of your knife, smash the remaining clove once; remove and discard the skin, then roughly chop.

5. Cook & mash the potatoes

   Add the halved potatoes to the pot of boiling water. Cook 15 to 17 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a splash of the pasta cooking water. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

6. Roast & finish the broccoli

   Meanwhile, line a sheet pan with parchment paper (or foil). Place the broccoli florets on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Immediately add the chopped smashed garlic and parmesan; toss to combine. Taste, then season with salt and pepper if desired.