Chicken With Potatoes, Bacon, and Cabbage

Chicken With Potatoes, Bacon, and Cabbage
Christopher Baker
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

3/4
pound
new potatoes, thinly sliced
2
tablespoons
olive oil
kosher salt and black pepper
4
6-ounce boneless, skinless chicken breasts
3
slices bacon, chopped
1
small shallot, minced
1
tablespoon
whole-grain mustard
3
tablespoons
cider vinegar
1/2
small head savoy cabbage (8 ounces), cut into 1/2-inch strips

Directions

  1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side.
  3. In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Add the shallot, mustard, and vinegar to the drippings in the pan and cook, stirring frequently, until the shallot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Serve with the chicken and sprinkle with the bacon.
Dawn Perry
September 2011

Nutritional Information

  • Per Serving
  • Calories 351
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 99 mg
  • Sodium 742 mg
  • Protein 39 g
  • Carbohydrate 19 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 47 mg
What does this mean? See Nutrition 101.

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