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Seared Chicken & Pan Sauce
with Mashed Sweet Potatoes & Sautéed Cabbage
40 MIN
2 Servings
From the Test Kitchen
In this wholesome dish, seared chicken gets a sophisticated lift from the rich, tangy pan sauce it’s cooked with—plus a side of sautéed cabbage, shallot, and apple finished with whole grain dijon. Another side of smooth mashed sweet potatoes perfectly contrasts the bold, savory flavors.
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NutritionPER SERVING
-
Calories590 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
- 1 lb Sweet Potatoes
- ½ lb Cabbage
- 1 Apple
- 2 Tbsps Chicken Demi-Glace
- 1 Shallot
- 2 Tbsps Crème Fraîche
- 1 Tbsp Whole Grain Dijon Mustard
- 1 Tbsp White Wine Vinegar
- 1 Tbsp Hot Sauce
-
2 Boneless, Skinless Chicken Breasts
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the sauce:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the sweet potatoes; cut off and discard the ends, then medium dice. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and thinly slice the shallot. Grate the apple on the large side of a box grater, discarding the core. In a bowl, combine the demi-glace, half the vinegar, 1/4 cup of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
2
Cook & mash the sweet potatoes:
Add the diced sweet potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the cabbage:
While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced cabbage and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the grated apple and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the cabbage is softened and the water has cooked off. Turn off the heat; stir in the mustard and remaining vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken & serve your dish:
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. Cook 6 to 7 minutes, or until browned. Flip and cook 3 minutes. Add the sauce (carefully, as the liquid may splatter). Cook, occasionally spooning the sauce over the chicken, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked chicken with the mashed sweet potatoes and cooked cabbage. Top the chicken with any remaining sauce from the pan. Enjoy!
1
Prepare the ingredients & make the sauce:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the sweet potatoes; cut off and discard the ends, then medium dice. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and thinly slice the shallot. Grate the apple on the large side of a box grater, discarding the core. In a bowl, combine the demi-glace, half the vinegar, 1/4 cup of water, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
2
Cook & mash the sweet potatoes:
Add the diced sweet potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
3
Cook the cabbage:
While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced cabbage and shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the grated apple and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 5 minutes, or until the cabbage is softened and the water has cooked off. Turn off the heat; stir in the mustard and remaining vinegar. Taste, then season with salt and pepper if desired. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken & serve your dish:
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. Cook 6 to 7 minutes, or until browned. Flip and cook 3 minutes. Add the sauce (carefully, as the liquid may splatter). Cook, occasionally spooning the sauce over the chicken, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked chicken with the mashed sweet potatoes and cooked cabbage. Top the chicken with any remaining sauce from the pan. Enjoy!
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