with smoked Gouda mash and roasted bacon asparagus
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start Potatoes and Prepare Ingredients
Peel and cut potato into large, evenly-sized chunks. Bring a medium pot with potatoes and 1 tsp. salt covered by water to a boil. Cook until fork-tender, 12-15 minutes.
While potatoes boil, trim woody ends off asparagus.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Roast the Asparagus
Place asparagus on prepared baking sheet and add 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Roll asparagus to cover in oil and seasoning.
Spread into a single layer and top with bacon. Bake in hot oven until tender, 14-16 minutes.
While asparagus roasts, finish potatoes.
Mash the Potatoes
Once potatoes are fork-tender, reserve ¼ cup potato cooking water. Drain potatoes in a colander and return to pot.
Tear Gouda into pieces.
Add sour cream, Gouda, half the butter (reserve remaining for sauce), half the potato cooking water, and ¼ tsp. salt to pot. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.
Cook the Chicken
Top chicken evenly with panko, pressing gently to adhere. Panko should only cover one side.
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan, panko-side down. Cook until browned, and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove chicken to a plate. Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add white wine and demi-glace to hot pan. Bring to a simmer.
Once simmering, cook until liquid is reduced by half, 2-3 minutes.
Remove from burner and stir in remaining butter.
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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