Seared Chicken & Dijon Pan Sauce

This wholesome dish gets a sophisticated lift from a flavorful pan sauce made with whole grain dijon, maple syrup, and demi-glace (simply reduced chicken stock), which lends rich, complex flavor to our seared chicken.

• 2 Boneless, Skinless Chicken Breasts
• 2 cloves Garlic
• 3/4 lb Potatoes
• 6 oz Green Beans
• 1/4 cup Labneh Cheese
• 1 1/2 Tbsps Spicy Maple Syrup
• 1 Tbsp Whole Grain Dijon Mustard
• 2 1/2 Tbsps Chicken Demi-Glace
• 1 Tbsp Southern Spice Blend

1) 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.
• Cut off and discard any stem ends from the green beans.
• Peel and roughly chop 2 cloves of garlic.

2) Cook & mash the potatoes

• Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat.
• Drain thoroughly and return to the pot. Add the labneh and 1 tablespoon of olive oil. 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 green beans

• Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
• Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.
• Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off.
• Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.
• Transfer to a bowl and cover with foil to keep warm.
• Rinse and wipe out the pan.

4) Cook the chicken

• Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend (you will have extra).
• In the same pan, heat a drizzle of olive oil on medium-high 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.

5) Make the pan sauce & serve your dish

• To the pan of reserved fond, add the demi-glace (carefully, as the liquid may splatter), mustard, maple syrup, and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened.
• Turn off the heat. Taste, then season with salt and pepper if desired.
• Slice the cooked chicken crosswise.
• Serve the sliced chicken with the mashed potatoes and cooked green beans. Top the chicken with the pan sauce. Enjoy!