Chicken With Potatoes, Bacon, and Cabbage

Christopher Baker

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Serves 4| Hands-On Time: 30m | Total Time: 30m

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

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.
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.
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.

By Dawn Perry, October 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 351

Fat 13g
Sat Fat 3g
Cholesterol 99mg
Sodium 742mg
Protein 39g
Carbohydrate 19g
Sugar 2g
Fiber 3g
Iron 2mg
Calcium 47mg

What does this mean? See Nutrition 101.

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Quick Tip

This dish cooks quickly, so have all your ingredients measured and prepared before you begin. For a colorful switch, try 1 small head of radicchio, cored and thinly sliced, in place of the cabbage.