Seared Chicken with Cherry Pan Sauce and Loaded Mashed Potatoes

Treat your loved ones to a memorable dinner with this impressive three-course menu. Start with a creamy homemade spinach dip served with crunchy carrot sticks and tortilla chips. For the main event, enjoy perfectly seared chicken cutlets topped with a luscious cherry pan sauce, alongside tender roasted asparagus and mashed potatoes loaded with sour cream, Parmesan, scallions and crispy bacon. Finish on a sweet note with rich, fudgy chocolate lava cakes.

This recipe is designed to make you feel like a gourmet chef without the stress. Each component comes together beautifully and the cherry sauce adds a touch of elegance that will wow your guests. Get ready to cook and don’t forget the flowers!

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Ingredients

6 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 CarrotView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

2 unit Chocolate Lava CakeView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

9 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F. Wash and dry all produce. Cut potatoes into 1-inch cubes. Trim asparagus ends. Thinly slice scallions, separating white and green parts. Cut carrot into sticks.
2. Place potatoes in a pot with salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot.
3. Meanwhile, heat a drizzle of oil in a large skillet over medium-high heat. Add bacon and cook until crispy, about 4-6 minutes. Transfer to a paper towel-lined plate. Once cool, crumble or chop.
4. In the same skillet, add chicken cutlets seasoned with salt and pepper. Cook until golden and cooked through, 3-4 minutes per side. Remove from skillet and set aside.
5. Reduce heat to medium. Add cherry jam, chicken stock concentrate, cream sauce base and 2 tablespoons water to the skillet. Stir, scraping up any browned bits. Simmer until slightly thickened, 2-3 minutes. Stir in 1 tablespoon butter until melted. Season with salt and pepper. Keep warm.
6. On a baking sheet, toss asparagus with a drizzle of oil, salt and pepper. Roast until tender, 10-12 minutes.
7. To the drained potatoes, add sour cream, half the Parmesan, half the scallion greens and half the bacon. Mash until smooth. Season with salt and pepper.
8. For the spinach dip: In a small pot, combine cheese roux concentrate, cream sauce base (if any left) and 2 tablespoons water. Heat over medium, stirring, until thickened. Add spinach and cook until wilted. Stir in remaining Parmesan and garlic powder. Season with salt and pepper. Serve with carrot sticks and tortilla chips.
9. Plate the chicken with cherry pan sauce, alongside mashed potatoes and roasted asparagus. Garnish with remaining scallions and bacon. Serve chocolate lava cakes for dessert (prepare according to package instructions).

Recipe Tips

FAQ

Can I use frozen spinach for the dip?

Yes, thaw and squeeze dry before adding to the pot. Reduce water slightly.

What can I substitute for cherry jam?

Any berry jam or preserves will work, such as raspberry or strawberry.

How do I reheat leftover chicken?

Reheat gently in a skillet over low heat with a splash of water or broth to keep it moist.