Rating: 4 stars
275 Ratings
  • 5 star values: 173
  • 4 star values: 35
  • 3 star values: 33
  • 2 star values: 22
  • 1 star values: 12

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Credit: Christopher Baker

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

351 calories; fat 13g; saturated fat 3g; cholesterol 99mg; sodium 742mg; protein 39g; carbohydrates 19g; sugars 2g; fiber 3g; iron 2mg; calcium 47mg.
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