Seared Chicken & Pan Sauce with Sautéed Potato & Apple

Seared Chicken & Pan Sauce

with Sautéed Potato & Apple

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Tonight’s meal is hearty winter cooking at its finest. Verjus blanc (the juice of young wine grapes) gives our pan sauce pleasant tanginess—the perfect complement to sweet apple and sharp mustard in our vegetable medley. An almond garnish finishes the dish with contrasting crunch.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
Seared Chicken & Pan Sauce with Sautéed Potato & Apple
Title
time-saving
tips & techniques
Apple
Red Onion
Butter
Almonds
Verjus Blanc
Whole Grain Mustard
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove and discard the stems of the kale; roughly chop the leaves. Quarter the potatoes lengthwise; cut crosswise into ½-inch- thick pieces. Peel, quarter, and core the apple; cut crosswise into ½-inch-thick pieces. Peel and medium dice the onion.

Cook the kale:
2 Cook the kale:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Wipe out the pan.

Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until golden brown. Add the sliced apple and diced onion; season with salt and pepper. (If the pan seems dry, and a drizzle of olive oil.) Cook, stirring occasionally, 7 to 8 minutes, or until slightly softened. Add the cooked kale and mustard; cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Loosely cover with aluminum foil to keep warm.

Cook the chicken:
4 Cook the chicken:

While the vegetables cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

Add the verjus, butter, and ¼ cup of water to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Season with salt and pepper to taste. Serve the cooked chicken and cooked vegetables topped with the pan sauce and almonds. Enjoy!

Tips from Home Chefs

Get Plans

Seared Chicken & Pan Sauce

Prepare the ingredients:
How To: Small Dice an Onion
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove and discard the stems of the kale; roughly chop the leaves. Quarter the potatoes lengthwise; cut crosswise into ½-inch- thick pieces. Peel, quarter, and core the apple; cut crosswise into ½-inch-thick pieces. Peel and medium dice the onion.

2 Cook the kale:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl. Wipe out the pan.

Cook the kale:
Cook the vegetables:
3 Cook the vegetables:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced potatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until golden brown. Add the sliced apple and diced onion; season with salt and pepper. (If the pan seems dry, and a drizzle of olive oil.) Cook, stirring occasionally, 7 to 8 minutes, or until slightly softened. Add the cooked kale and mustard; cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Loosely cover with aluminum foil to keep warm.

4 Cook the chicken:

While the vegetables cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:
Make the pan sauce & serve your dish:
5 Make the pan sauce & serve your dish:

Add the verjus, butter, and ¼ cup of water to the pan of reserved fond (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Season with salt and pepper to taste. Serve the cooked chicken and cooked vegetables topped with the pan sauce and almonds. Enjoy!

Browse Steps
1 of 5