The star of tonight’s dinner is a creamy, sweet, and tangy pan sauce. You’ll learn from the pros how to do it right! After searing the chicken until golden-brown and juicy, you’ll add scallions, cherry jam, concentrated chicken stock, sour cream, and butter. You’ll spoon all that richness over the chicken and serve it with tender roasted asparagus and mashed potatoes loaded with sour cream, Parmesan, scallions, and crisp, smoky bacon.