Protein Swap | German-Inspired Mustardy Chicken Breast Skillet
with Spiced Sour Cream
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
If there’s one kind of food that really cuts the mustard, it’s German cuisine! This seasonally appropriate skillet stuffer showcases seared chicken breasts, and uses the same pot to cook small-diced spuds (das Kartoffeln) and shredded cabbage (das Kraut) along with extra colour from butternut squash. As promised, the skillet is finished with a dash of whole-grain mustard and a splash of apple cider vinegar for telltale tanginess. Spiced sour cream is a side note.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 450g Baby potatoes
- 150g Shredded cabbage
- 200g Diced butternut squash
- 15ml Apple cider vinegar
- 15ml Whole-grain mustard
- 30ml Vegetable demi-glace
- 43ml Sour cream
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Milk, Mustard, Sulphites
You will need:
Large oven-safe pot
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
7 g
Sodium
1190 mg
Total Carb
58 g
Sugars
12 g
Protein
47 g
Fibre
9 g
Preparation
Start the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large, oven-safe pot, heat a drizzle of oil on medium-high. Add the chicken and cook, 4 to 5 min. on one side, until seared. Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Start the skillet
Meanwhile, small-dice the potatoes. In the reserved pot, heat a drizzle of oil on medium. Add the potatoes, cabbage, squash and S&P. Sauté, scraping up any browned bits, 2 to 3 min., until beginning to soften.
Finish the skillet & chicken
To the pot of vegetables, add ½ cup water, 1 tbsp butter (double both for 4 portions), the vinegar, demi-glace, mustard, all but a pinch of the remaining spices and chicken. Cover, transfer to the oven and roast, 18 to 22 min., until slightly reduced and the chicken* is cooked through.
Make the spiced sour cream
Meanwhile, in a small bowl, combine the sour cream, 1 tsp water (double for 4 portions), the remaining spices and S&P.
Plate your dish
Divide the skillet between your plates. Dollop the spiced sour cream over top. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
