Savory Balsamic-Glazed Chicken with Creamy Spring Onion Mashed Potatoes
Indulge in this deliciously savory dish featuring tender chicken breasts glazed with a rich balsamic sauce, perfectly complemented by creamy mashed potatoes infused with fresh spring onions. This recipe is not only easy to prepare but also makes for an impressive dinner option for family gatherings or weeknight meals. The balance of sweet and tangy flavors in the chicken paired with the buttery, soft texture of the spring onion mash is sure to delight your taste buds. Feel free to share this delightful dish with friends and family!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Olive Oil
2 tablespoons (none)
Boneless Skinless Chicken Breasts
4 (none)
Balsamic Vinegar
4 tablespoons (none)
Granulated Sugar
2.5 tablespoons (none)
Tomato Puree
1 tablespoon (none)
Fresh Ground Black Pepper
to taste (none)
Potatoes
26 ounces (peeled and chopped)
Butter
1 ounce (none)
Natural Yogurt
2 tablespoons (none)
Spring Onions
6 (sliced)
Instructions
1
1. Start by heating the olive oil in a large frying pan over medium heat.
2
2. Add the boneless, skinless chicken breasts to the pan, browning them for about 2 minutes on each side until they are golden brown. Once browned, remove the chicken from the pan and set aside to keep warm.
3
3. In the same pan, pour in the balsamic vinegar and sprinkle in the granulated sugar and tomato puree. Stir the mixture and let it simmer gently, allowing the sugar to dissolve completely and the flavors to meld together.
4
4. Return the chicken breasts to the pan, making sure they are well-coated with the balsamic sauce. Cover and simmer for approximately 15 minutes, turning the chicken occasionally to ensure even cooking and glazing.
5
5. While the chicken is simmering, fill a pot with water and add the peeled and chopped potatoes. Boil the potatoes until they are fork-tender, then drain them.
6
6. In a mixing bowl, mash the drained potatoes with the butter, natural yogurt, and sliced spring onions until the mixture is smooth and creamy. Season with fresh ground black pepper to taste.
7
7. To serve, place slices of balsamic-glazed chicken over a generous bed of the spring onion mash, then drizzle the remaining balsamic sauce from the pan over the top for extra flavor. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is 4 boneless, skinless chicken breasts.
What ingredients make up the balsamic glaze?
The balsamic glaze is made from a mixture of balsamic vinegar, granulated sugar, and tomato puree.
How are the mashed potatoes prepared?
The potatoes are peeled, chopped, boiled until tender, and then mashed with butter, natural yogurt, and sliced spring onions.
How long does it take to brown the chicken?
The chicken should be browned for approximately 2 minutes on each side until golden brown.
How long should the chicken simmer in the balsamic sauce?
The chicken should simmer in the sauce for about 15 minutes, turning occasionally.
How many spring onions are needed for the mash?
You will need 6 spring onions, which should be sliced before being added to the potatoes.
What type of vinegar is required for this recipe?
This recipe specifically requires 4 tablespoons of balsamic vinegar.
How much butter is used in the spring onion mashed potatoes?
The recipe calls for 1 ounce of butter to be mixed into the potatoes.
What provides the creaminess in the mashed potatoes besides butter?
In addition to butter, 2 tablespoons of natural yogurt are used to make the potatoes smooth and creamy.
How much sugar is added to the glaze?
The glaze contains 2.5 tablespoons of granulated sugar.
What quantity of potatoes is necessary for this dish?
You will need 26 ounces of potatoes, peeled and chopped.
What is the suggested way to serve the chicken?
It is suggested to serve slices of the chicken over a bed of the mash and drizzle the remaining balsamic sauce over the top.
Is any oil used in the cooking process?
Yes, 2 tablespoons of olive oil are used to brown the chicken in the frying pan.
How do you know when the potatoes are ready to be mashed?
The potatoes are ready to be drained and mashed when they are fork-tender.
What is the purpose of the tomato puree in the glaze?
The 1 tablespoon of tomato puree helps thicken the glaze and adds a rich, savory depth to the flavor.
What seasoning is recommended for the potatoes?
Fresh ground black pepper is recommended to season the spring onion mash to taste.
Can this recipe be considered comfort food?
Yes, with its buttery mash and rich glaze, it is tagged as a comfort food recipe.
Should the pan be covered while the chicken simmers?
Yes, the instructions state to cover the pan while the chicken simmers for 15 minutes.
What is the first step in preparing this meal?
The first step is to heat olive oil in a large frying pan over medium heat.
What is the texture of the final mashed potato mixture?
The final texture of the spring onion mash should be smooth and creamy.
Does the recipe require many ingredients?
The recipe is relatively simple, requiring a total of 10 distinct ingredients.
What category does this recipe fall into?
This recipe is categorized as a main course and an easy dinner recipe.
Why should the chicken be turned occasionally while simmering?
Turning the chicken ensures that it cooks evenly and is well-coated with the balsamic glaze on all sides.
Is this a good recipe for weeknight meals?
Yes, it is described as an easy dinner option that is suitable for both weeknights and family gatherings.
What should you do with the chicken after browning but before making the glaze?
Remove the browned chicken from the pan and set it aside to keep it warm while you prepare the sauce.
What temperature should the frying pan be set to initially?
The frying pan should be set to medium heat.
Does the recipe use fresh or dried spring onions?
The recipe uses fresh, sliced spring onions for the mashed potatoes.
What is the primary flavor profile of the chicken glaze?
The glaze has a savory, sweet, and tangy flavor profile due to the balsamic vinegar and sugar.
How should the potatoes be cut before boiling?
The potatoes should be peeled and chopped before being added to the boiling water.
What is the final garnish for the dish?
The final touch is drizzling the remaining balsamic sauce from the pan over the chicken and mash.