Seared Chicken & Pan Sauce with Mashed Sweet Potatoes & Sautéed Cabbage

Seared Chicken & Pan Sauce

with Mashed Sweet Potatoes & Sautéed Cabbage

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
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.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
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.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
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.

Cook & mash the sweet potatoes:
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.

Cook the cabbage:
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.

Cook the chicken & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & make the sauce:
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.

Cook & mash the sweet potatoes:
Cook the cabbage:
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!

Cook the chicken & serve your dish: