Seared Chicken & Dijon Pan Sauce

Instructions

1. Prepare the ingredients

   Wash and dry the fresh produce. Cut the potatoes into 1-inch pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pick the thyme leaves off the stems.

2. Cook & mash the potatoes

   Add the chopped potatoes to the pot of boiling salted 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. Off the heat, add the butter and chopped garlic; 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.

3. Cook the chicken

   Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high heat. 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.

4. Make the pan sauce & serve your dish

   In the pan of reserved fond, heat a drizzle of olive oil on medium-high heat. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the capers, vinegar, and 2 tablespoons of water. Cook, stirring frequently and scraping up any browned bits, 30 seconds to 1 minute, or until combined. Turn off the heat and stir in the butter until melted. Taste, then season with salt and pepper if desired. Serve the finished chicken with the mashed potatoes and pan sauce. Garnish with the sliced green tops of the scallions and thyme leaves. Enjoy!