Tonight’s meal is hearty winter cooking at its finest. Verjus blanc, the tart, fresh juice of young wine grapes, is the key to our rich pan sauce’s pleasant tanginess—making it the perfect complement to the sweet sautéed apple and piquant mustard in our veggie hash. A garnish of chopped almonds adds a crunchy finish.
Ingredients
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1 Gala Apple
- 1 Kale
- 1 Red Onion
- 1 Yukon Gold Potato
- 2 tbsp Butter
- 2 tbsp Roasted Almonds
- 1 tbsp Verjus Blanc
- 1 tbsp Whole Grain Dijon Mustard
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Quarter the potato lengthwise; cut crosswise into ½-inch-thick pieces. Peel and core the apple; quarter lengthwise, then cut crosswise into ½-inch-thick pieces. Peel the onion and thinly slice into rings. Remove and discard the kale stems; roughly chop the leaves. Roughly chop the almonds.
Brown the potato:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potato and season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until browned and slightly tender.
Make the hash:
Add the apple and onion to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the kale and season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the mustard and ¼ cup of water; cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to a plate; season with salt and pepper to taste. Rinse and wipe out the pan.
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
Make the pan sauce:
Add the butter and ¼ cup of water to the pan of reserved fond. Cook on medium, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat; stir in the verjus until well combined. Season with salt and pepper to taste.
Plate your dish:
Slice the cooked chicken crosswise; add any juices from the cutting board to the pan sauce and stir to combine. Divide the hash and sliced chicken between 2 dishes. Top with a few spoonfuls of the pan sauce. Garnish with the almonds. Enjoy!