Italian Chicken & Garlic-Caper Pan Sauce
with Mashed Potatoes & Asparagus
Ingredients
- 2 Boneless, Skinless Chicken Breasts (customized option)
- 2 Boneless, Center-Cut Pork Chops (or)
- 2 Skin-On Salmon Fillets (or)
- 6 oz Asparagus
- 12 oz Potatoes
- 2 cloves Garlic
- 1/4 oz Pickled Peppadew Peppers
- 1 Tbsp Capers
- 1 Lemon
- 2 Tbsp Crème Fraîche
- 2 oz Salted Butter
- 1/4 cup Grated Parmesan Cheese
- 1/4 tsp Crushed Red Pepper Flakes
- 1 Tbsp Italian Seasoning
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
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. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Roughly chop the peppers. Quarter and deseed the lemon(s).
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Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and enough of the olive oil, season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
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Cook the asparagus
Meanwhile, in a medium nonstick pan (or large if 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus; season with salt and pepper. Cook, stirring occasionally, 3 to 6 minutes, or until lightly browned and slightly softened. Add half the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
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Cook the chicken
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Once cool enough to handle, slice crosswise.
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Make the pan sauce & serve your dish
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the remaining chopped garlic, chopped capers, chopped peppers, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the juice of 2 lemon wedges. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat; stir in the butter until melted and combined. Serve the sliced chicken with the cooked asparagus and mashed potatoes. Top the chicken with the pan sauce. Garnish the asparagus with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!
Protein Variations
Pork
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Cook the pork
Pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In the same pan, heat a drizzle of olive oil on medium-high until hot. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise.
Salmon
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Cook the salmon
Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the Italian seasoning. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.
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