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Sage & Walnut Chicken
with Turnip, Apple & Barley Salad
Cook Time
30-40mins
Makes
4 Servings
Nutrition
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This hearty meal celebrates the best of autumnal comfort food. We’re cooking chicken with butter, sage and walnuts, which adds delicate flavor while also creating a crispy, gourmet garnish. (Basting the chicken—or spooning the butter on top as it cooks—ensures perfectly succulent results.) Our creamy barley salad includes the sweet surprises of apple and Tokyo turnips (a deliciously sweet Japanese variety).
Tools from the Test Kitchen
Ingredients
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-
4 Boneless, Skinless Chicken Breasts
- ¾ Cup Pearled Barley
- 3 Cloves Garlic
- 2 Tokyo Turnips
- 1 Bunch Lacinato Kale
- 1 Granny Smith Apple
- 1 Bunch Sage
- 2 Tablespoons Apple Cider Vinegar
- ¼ Cup Sour Cream
Instructions
1
Cook the barley:
Heat a large pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the barley cooks, wash and dry the fresh produce. Peel and medium dice the turnips. Peel and finely chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems and roughly chop the leaves. Roughly chop the walnuts. Core and medium dice the apple; place in a bowl with ⅓ of the vinegar to prevent browning.
3
Cook the vegetables:
While the barley continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turnips and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the kale and ¾ cup of water. Cook, stirring occasionally, 9 to 11 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper. Transfer to a bowl. Wipe out the pan.
4
Cook the chicken & make the sauce:
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (shaking off any excess). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 1 to 2 minutes, or until lightly browned. Add the butter, sage and walnuts to the pan. Cook, carefully spooning the sauce over the chicken, 2 to 4 minutes, or until the chicken is cooked through and the sage is crispy. Remove from heat.
5
Make the salad & serve your dish:
While the chicken cooks, add the cooked vegetables, apple, sour cream and remaining vinegar to the pot of cooked barley. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Divide the salad between 4 dishes. Top with the cooked chicken and a few spoonfuls of the sauce. Enjoy!
1
Cook the barley:
Heat a large pot of salted water to boiling on high. Once boiling, add the barley and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the barley cooks, wash and dry the fresh produce. Peel and medium dice the turnips. Peel and finely chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the sage leaves off the stems; discard the stems and roughly chop the leaves. Roughly chop the walnuts. Core and medium dice the apple; place in a bowl with ⅓ of the vinegar to prevent browning.
3
Cook the vegetables:
While the barley continues to cook, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turnips and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant. Add the kale and ¾ cup of water. Cook, stirring occasionally, 9 to 11 minutes, or until the kale has wilted and the water has cooked off. Season with salt and pepper. Transfer to a bowl. Wipe out the pan.
4
Cook the chicken & make the sauce:
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (shaking off any excess). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes on the first side, or until golden brown. Flip and cook 1 to 2 minutes, or until lightly browned. Add the butter, sage and walnuts to the pan. Cook, carefully spooning the sauce over the chicken, 2 to 4 minutes, or until the chicken is cooked through and the sage is crispy. Remove from heat.
5
Make the salad & serve your dish:
While the chicken cooks, add the cooked vegetables, apple, sour cream and remaining vinegar to the pot of cooked barley. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine; season with salt and pepper to taste. Divide the salad between 4 dishes. Top with the cooked chicken and a few spoonfuls of the sauce. Enjoy!
Tips from Home Chefs