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Seared Chicken & Pan Sauce
with Apple, Kale & Potato Hash
55 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 730 Cals/serving
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Tonight’s meal is hearty winter cooking at its finest. Verjus blanc, the tart, fresh juice of young wine grapes, is the key to our rich pan sauce’s pleasant tanginess—making it the perfect complement to the sweet sautéed apple and piquant mustard in our veggie hash. A garnish of chopped almonds adds a crunchy finish.
Get Cooking
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
- 1 Gala Apple
- 1 bunch Kale
- 1 Red Onion
- 1 Yukon Gold Potato
- 2 Tbsps Butter
- 2 Tbsps Roasted Almonds
- 1 Tbsp Verjus Blanc
- 1 Tbsp Whole Grain Dijon Mustard
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Quarter the potato lengthwise; cut crosswise into ½-inch-thick pieces. Peel and core the apple; quarter lengthwise, then cut crosswise into ½-inch-thick pieces. Peel the onion and thinly slice into rings. Remove and discard the kale stems; roughly chop the leaves. Roughly chop the almonds.
2
Brown the potato:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato and season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until browned and slightly tender.
3
Make the hash:
Add the apple and onion to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the kale and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the mustard and ¼ cup of water; cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a plate; season with salt and pepper to taste. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
5
Make the pan sauce:
Add the butter and ¼ cup of water to the pan of reserved fond. Cook on medium, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat; stir in the verjus until well combined. Season with salt and pepper to taste.
6
Plate your dish:
Slice the cooked chicken crosswise; add any juices from the cutting board to the pan sauce and stir to combine. Divide the hash and sliced chicken between 2 dishes. Top with a few spoonfuls of the pan sauce. Garnish with the almonds. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Quarter the potato lengthwise; cut crosswise into ½-inch-thick pieces. Peel and core the apple; quarter lengthwise, then cut crosswise into ½-inch-thick pieces. Peel the onion and thinly slice into rings. Remove and discard the kale stems; roughly chop the leaves. Roughly chop the almonds.
2
Brown the potato:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato and season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until browned and slightly tender.
3
Make the hash:
Add the apple and onion to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the kale and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the mustard and ¼ cup of water; cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a plate; season with salt and pepper to taste. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
5
Make the pan sauce:
Add the butter and ¼ cup of water to the pan of reserved fond. Cook on medium, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat; stir in the verjus until well combined. Season with salt and pepper to taste.
6
Plate your dish:
Slice the cooked chicken crosswise; add any juices from the cutting board to the pan sauce and stir to combine. Divide the hash and sliced chicken between 2 dishes. Top with a few spoonfuls of the pan sauce. Garnish with the almonds. Enjoy!
Tips from Home Chefs
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