Mustard Chicken Breasts over Apple-Cabbage Braise
with Roasted Baby Potatoes & Broccoli
Cooking time
30 minutes
Servings
4
Calories
540 /serving
Fall means school days and cool nights—and apple-picking outings with the kids. Bring that sweet and crisp seasonal flavour inside with an oven-braised casserole of diced apple and shredded cabbage laced with apple cider vinegar and butter. It’s a tasty match for seared chicken breasts finished in a light sauce of whole-grain mustard and demi-glace. Baby potatoes and broccoli are roasted to tenderness to keep them deep in the comfort zone.
We will send you:
- 4 Chicken breasts
- 900g Baby potatoes
- 300g Shredded cabbage
- 300g Broccoli florets
- 1 Apple
- 15ml Apple cider vinegar
- 15ml Whole-grain mustard
- 60ml Vegetable demi-glace
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Mustard, Sulphites
You will need:
2 Sheet pans
Parchment paper
Oil
Salt & pepper (S&P)
Microwave
3 tbsp Butter
Medium baking dish
Large pan
Total Fat
18 g
Saturated Fat
7 g
Sodium
940 mg
Total Carb
53 g
Sugars
12 g
Protein
47 g
Fibre
9 g
Preparation
Roast the potatoes
Preheat the oven to 450°F. Medium-dice the potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 20 to 25 min., until browned and tender.
Mise en place
Meanwhile, core and small-dice the apple. In a small bowl, microwave 2 tbsp butter, in 15 sec. increments, until melted. In a medium baking dish, combine the cabbage, vinegar, melted butter, ⅓ of the remaining spices and S&P.
Make the braise
To the baking dish, add the apple and ¼ cup water; stir well. Bake, 18 to 22 min., until the cabbage has softened.
Roast the broccoli
On a second lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil and S&P. Roast, stirring halfway, 14 to 18 min., until tender.
Cook the chicken & make the sauce
Meanwhile, pat the chicken dry with paper towel; season with the remaining spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Heat the same pan on medium. Add the mustard, demi-glace and ½ cup water. Cook, scraping up any browned bits, 2 to 3 min., until thickened. Add 1 tbsp butter; stir well. Return the chicken; toss well.
Plate your dish
Divide the braise, broccoli and potatoes between your plates. Top with the chicken (slice beforehand if desired) and sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
