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

1

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.

2

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.

3

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.

4

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.

5

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.

6

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!