Seared Chicken Breast With Spring Vegetables

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Photo by Johnny Miller
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 349 calories
    • Fat 8 g
    • Sat Fat 2 g
    • Cholesterol 98 mg
    • Sodium 621 mg
    • Protein 43 g
    • Carbohydrate 23 g
    • Sugar 5 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 64 mg

Heat the oil in a large skillet over high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned (it does not need to be cooked through), 3 to 4 minutes per side. Transfer to a plate; reserve the skillet.Add the wine to the reserved skillet and cook until syrupy, 2 to 3 minutes.Add the broth, potatoes, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 12 to 15 minutes.Return the chicken (and any juices) to the skillet. Simmer, uncovered, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165° F, 8 to 10 minutes more. Transfer the chicken to a cutting board and slice.Add the cabbage and peas to the skillet and cook until the peas are warmed through and the cabbage is crisp-tender, 2 to 3 minutes more.Serve the chicken over the vegetables with bread, if desired.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 4 6-ounce boneless, skinless chicken breasts
  3. Check kosher salt and black pepper
  4. Check 3/4 cup dry white wine
  5. Check 3 cups low-sodium chicken broth
  6. Check 1/2 pound new potatoes, thinly sliced
  7. Check 1/4 small head Savoy or green cabbage, thinly sliced (6 cups)
  8. Check 1 cup frozen peas
  9. Check bread, for serving (optional)

Directions

  1. Heat the oil in a large skillet over high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned (it does not need to be cooked through), 3 to 4 minutes per side. Transfer to a plate; reserve the skillet.
  2. Add the wine to the reserved skillet and cook until syrupy, 2 to 3 minutes.
  3. Add the broth, potatoes, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 12 to 15 minutes.
  4. Return the chicken (and any juices) to the skillet. Simmer, uncovered, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165° F, 8 to 10 minutes more. Transfer the chicken to a cutting board and slice.
  5. Add the cabbage and peas to the skillet and cook until the peas are warmed through and the cabbage is crisp-tender, 2 to 3 minutes more.
  6. Serve the chicken over the vegetables with bread, if desired.