In this recipe, we’re serving crispy-skinned chicken over a hearty sauté of purple potatoes, Granny Smith apple and kale. Purple potatoes (popular throughout South America) add gorgeous color and deeper flavor to the savory-sweet sauté, which gets a mild kick from whole grain mustard. To round out our elegant meal, we’re topping it all off with a simple, delicious pan sauce.
Ingredients
Ingredients
- 2 Boneless, Skin-On Chicken Breasts
- 10 oz Purple Potatoes
- 1 Granny Smith Apple
- 1 Yellow Onion
- 1/2 Kale
- 2 tbsp Sliced Almonds
- 1 tbsp Butter
- 1 tbsp Whole Grain Dijon Mustard
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Medium dice the potatoes. Peel and medium dice the onion. Remove and discard the kale stems; roughly chop the leaves. Peel, core and medium dice the apple.
Brown the potatoes:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and slightly softened.
Finish the vegetables:
Add the onion to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the kale, apple and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Add the almonds, mustard and 2 tablespoons of water; cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and season with salt and pepper to taste.
Cook the chicken:
While the vegetables cook, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down; cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set the cooked chicken aside in a warm place.
Make the pan sauce:
Add the butter and ¼ cup of water to the pan of reserved fond; season with salt and pepper. Cook on medium, scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and slightly thickened. Remove from heat and season with salt and pepper to taste.
Plate your dish:
Divide the finished vegetables and cooked chicken between 2 plates. Top with a few spoonfuls of the pan sauce. Enjoy!