Pan-Seared Chicken with Cherry Sauce, Bacon Mashed Potatoes &Amp; Roasted Asparagus

This elegant yet approachable dinner features golden-brown chicken cutlets napped in a luscious cherry pan sauce that balances sweet and tangy notes. The sauce is built on a foundation of scallions, cherry jam, chicken stock, sour cream and butter-a technique that home cooks can master with confidence.

Alongside the chicken, you’ll enjoy creamy mashed potatoes loaded with sour cream, Parmesan, scallions and crispy bacon, plus tender roasted asparagus. It’s a complete meal that feels special enough for a celebration but simple enough for a weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Dice potatoes into ½-inch pieces. Place 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 ½ cup potato cooking liquid, then drain. Return potatoes to pot and cover to keep warm.
2. Place bacon on a baking sheet; roast on top rack until crispy, 15-20 minutes. Transfer to a cutting board; once cool enough to handle, roughly chop. Meanwhile, trim and discard bottom 1 inch from asparagus. Trim and thinly slice scallions, separating whites from greens.
3. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over high heat. Add chicken and sear until golden brown, about 2 minutes per side. Turn off heat; transfer chicken to one side of a second baking sheet. Wipe out pan and let cool slightly. Toss asparagus on opposite side of sheet with a drizzle of oil, salt and pepper. Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 12-14 minutes.
4. To the pot with potatoes, add 2 tablespoons butter. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Fold in half the bacon and half the scallion greens. Taste and season with salt and pepper. Cover to keep warm.
5. Heat a drizzle of oil in the pan used for chicken over medium heat. Add scallion whites and cook, stirring, until softened and fragrant, about 1 minute. Stir in ¼ cup water, cherry jam and stock concentrate. Cook, stirring, until thickened, 2-3 minutes. Remove from heat; stir in sour cream and 1 tablespoon butter. Season with salt and pepper.
6. Slice chicken crosswise. Divide chicken, asparagus and mashed potatoes between plates. Spoon sauce over chicken and sprinkle mashed potatoes with remaining bacon and remaining scallion greens. Serve.

Recipe Tips

FAQ

Can I use boneless skinless chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness (about ½ inch) so they cook through at the same rate as the asparagus.

What can I substitute for cherry jam?

Any fruit jam or preserves-such as raspberry, blackberry or fig-will work. Adjust sweetness to taste.

Can I make this dish dairy-free?

Use dairy-free sour cream and butter alternatives. The sauce may have a slightly different consistency, but it will still be delicious.