Pan-Seared Chicken with Cherry Sauce, Bacon Mashed Potatoes &Amp; Green Beans

This dish brings together juicy pan-seared chicken, a luscious sweet-tart cherry pan sauce and comforting sides of smoky bacon mashed potatoes and tender roasted green beans. It’s a restaurant-quality meal you can easily make at home.

The cherry sauce is the star: made with cherry jam, chicken stock, sour cream and butter, it’s creamy, tangy and perfectly balanced. Paired with crispy bacon-studded mashed potatoes and fresh green beans, every bite is a delight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry all produce. 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 green beans if necessary. 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, 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 green beans on empty side of sheet with a drizzle of oil, salt and pepper. Roast on middle rack until chicken is cooked through and green beans are tender and lightly browned, 12-15 minutes.
4. To pot with potatoes, add sour cream and 2 TBSP butter (3 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Fold in half the bacon and half the scallion greens. Taste and season with salt and pepper. Cover to keep warm. TIP: If bacon isn’t finished yet, stir in right before serving.
5. Heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites and cook, stirring, until softened and fragrant, 1 minute. Stir in ¼ cup water (⅓ cup for 4 servings), jam and stock concentrate. Cook, stirring, until thickened, 2-3 minutes. Remove from heat; stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
6. Slice chicken crosswise. Divide chicken, green beans 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, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust the searing time as needed.

Can I substitute the cherry jam with another fruit jam?

Absolutely! Raspberry, strawberry or even apricot jam would work well. The sauce will have a different flavor profile but will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.