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Seared Chicken & Potato Salad
with Sweet & Sour Cabbage
35 MIN
4 Servings
From the Test Kitchen
In this recipe, we’re serving up juicy chicken (dredged in flour and pan-seared) with a duo of German-inspired side dishes. We’re braising delicate savoy cabbage with honey and apple cider vinegar, turning it tender and delicious. To complement the cabbage, we’re also making a filling potato salad with whole grain Dijon mustard and fresh herbs. All together, it makes for a warming winter dinner, rich with the robust flavors of hearty German cooking.
Get Cooking-
NutritionPER SERVING
-
Calories565 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 2 Scallions
- 1 Lemon
-
1 lb Red Potatoes
- 1 Yellow Onion
- ¾ lb Savoy Cabbage
- 1 bunch Parsley
- 1 Tbsp Honey
- 1 Tbsp Whole Grain Dijon Mustard
- ¼ cup All-Purpose Flour
- ¼ cup Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Medium dice the potatoes. Peel, halve and thinly slice the onion. Remove and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves. Quarter and deseed the lemon.
2
Cook the potatoes:
Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Set aside in a warm place.
3
Braise the cabbage:
While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Stir in the honey, ¾ of the vinegar and ¼ cup of water. Loosely cover the pan with aluminum foil; reduce the heat to medium-low. Simmer 10 to 12 minutes, or until the cabbage is very tender and the liquid has cooked off; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Carefully rinse and dry the pan.
4
Make the potato salad:
While the cabbage braises, add the parsley, mustard, white bottoms of the scallions and remaining vinegar to the pot of cooked potatoes. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.
5
Coat & cook the chicken:
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the chicken in the flour (tapping off any excess). In the pan used to braise the cabbage, heat a thin layer of oil on medium-high until hot. Once hot enough that a pinch of flour sizzles immediately when added to the pan, add the chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Divide between 4 plates.
6
Serve your dish:
Divide the potato salad and braised cabbage between the plates of cooked chicken. Garnish with the green tops of the scallions. Serve with the lemon wedges on the side. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Medium dice the potatoes. Peel, halve and thinly slice the onion. Remove and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves. Quarter and deseed the lemon.
2
Cook the potatoes:
Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Set aside in a warm place.
3
Braise the cabbage:
While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Stir in the honey, ¾ of the vinegar and ¼ cup of water. Loosely cover the pan with aluminum foil; reduce the heat to medium-low. Simmer 10 to 12 minutes, or until the cabbage is very tender and the liquid has cooked off; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Carefully rinse and dry the pan.
4
Make the potato salad:
While the cabbage braises, add the parsley, mustard, white bottoms of the scallions and remaining vinegar to the pot of cooked potatoes. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.
5
Coat & cook the chicken:
Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the chicken in the flour (tapping off any excess). In the pan used to braise the cabbage, heat a thin layer of oil on medium-high until hot. Once hot enough that a pinch of flour sizzles immediately when added to the pan, add the chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Divide between 4 plates.
6
Serve your dish:
Divide the potato salad and braised cabbage between the plates of cooked chicken. Garnish with the green tops of the scallions. Serve with the lemon wedges on the side. Enjoy!
Tips from Home Chefs