ORANGE CHICKEN AND MASHED POTATOES

Name: Orange Chicken and Potatoes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 2
Cuisine: global
Ingredients: 2 tablespoons butter; 1 teaspoon canola oil; 1 large chicken breast, sliced into fillets; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 tablespoon all-purpose flour; 1 large shallot, finely sliced; ¼ cup white wine; 3 oranges, juiced; ¼ cup chicken stock; 1 teaspoon Dijon mustard; 1 teaspoon fresh thyme leaves; 2 tablespoons sour cream; 1 tablespoon butter; ½ teaspoon honey, optional; 12 ounces potatoes, chopped; 1 apple, diced; 3 tablespoons butter; 3 tablespoons sour cream; 2 tablespoons spring onion, finely sliced; 1 teaspoon kosher salt; 2 tablespoons fresh parsley, finely chopped

winter, spring

global

Yield: 2

Author: Katie Schenk

Orange Chicken and Potatoes

Prep time: 25 MinCook time: 35 MinTotal time: 1 Hour

Pan seared orange thyme chicken with shallot sauce and mash with a hint of apple sweetness.

Ingredients

2 tablespoons butter
1 teaspoon canola oil
1 large chicken breast, sliced into fillets
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 large shallot, finely sliced
¼ cup white wine
3 oranges, juiced
¼ cup chicken stock
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves
2 tablespoons sour cream
1 tablespoon butter
½ teaspoon honey, optional
12 ounces potatoes, chopped
1 apple, diced
3 tablespoons butter
3 tablespoons sour cream
2 tablespoons spring onion, finely sliced
1 teaspoon kosher salt
2 tablespoons fresh parsley, finely chopped

Instructions

Bring a pot of salted water to a boil and add the potatoes and apple. Cook until completely tender. Before draining, reserve about ½ cup of the cooking water. Drain and allow the potatoes to steam dry briefly, then mash with the butter and sour cream, adding a splash of the reserved cooking water as needed to achieve a smooth, creamy texture. Fold in the spring onion at the end, season with salt, and keep warm.
While the potatoes cook, season the chicken fillets with the salt and pepper and let them sit for a few minutes. Lightly dust with the flour, just enough to encourage browning. Heat the butter with the canola oil in a pan over medium-high heat, then cook the chicken until deeply golden on both sides. Remove from the pan and set aside.
Lower the heat slightly and add the shallot to the same pan. Cook slowly until softened and lightly golden. Deglaze with the white wine and allow it to reduce by at least half, scraping up any caramelised bits from the pan. Add the orange juice and chicken stock, then let the sauce simmer gently until lightly reduced and beginning to look glossy rather than thin.
Stir in the Dijon mustard and thyme, then taste. The sauce should be balanced and gently bright. Add the honey only if needed. Return the chicken to the pan and allow it to finish cooking in the sauce.
Reduce the heat to low and stir in the sour cream and butter, allowing the sauce to become silky and cohesive. It should coat the chicken lightly without feeling heavy.
Spoon the mash onto warm plates, allowing it to sit naturally rather than flattening it. Arrange the chicken over the top and spoon the sauce over, letting it fall where it naturally settles rather than covering everything completely. Finish with the parsley and a final crack of black pepper. Serve immediately.

Costs

Total Cost: $6.04
Cost per Serving: $3.02

Costs caluculated in Cleveland, USA in April 2026 using ingedients from Aldi, with the exception of oil from Thrive Market, salt, pepper, and shallots from Whole Foods, and homemade chicken stock.

Nutrition Facts

Calories

746

Fat

43 g

Sat. Fat

24 g

Carbs

56 g

Fiber

6 g

Net carbs

50 g

Sugar

18 g

Protein

31 g

Sodium

1346 mg

Cholesterol

174 mg

Nutritional information is an estimate only, and depends on the ingredients you use.

Similar Recipes

Did you make this recipe?

Tag @askkatietravel on instagram and hashtag it #undercovercooking