For the month of October my sisters and I have decided to do some of Real Simple's Month of Easy Dinners. The first week we all did one of the same dishes: Chicken with Potatoes, Bacon and Cabbage
Ingredients
3/4 pound new potatoes, thinly sliced
2 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
3 slices bacon, chopped
1 small shallot, minced
1 tablespoon whole-grain mustard
3 tablespoons cider vinegar
1/2 small head savoy cabbage (8 ounces), cut into 1/2-inch strips
Directions
1.Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes.
2.Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side.
3.In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Add the shallot, mustard, and vinegar to the drippings in the pan and cook, stirring frequently, until the shallot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Serve with the chicken and sprinkle with the bacon.
Things that we changed:
- None of us used new potatoes. We all used old ones (ie. ones we already had at home!)
- I forgot to thaw chicken so I made everything BUT the chicken part.
- One husband chose to eat bacon instead of the chicken, the other loved the chicken
- I used the mustard, but one sister used dried minced onions and garlic and the other 4T of cider vinager and green onions (instead of shallots) and added garlic salt (for texture)
- I think we all had memories of the hot slaw our grandma makes (YUM!)
- Both sisters loved that the vinegar help with easy clean up of the pan (I don't remember how I felt about cleaning the pan ;-))
Ingredients
3/4 pound new potatoes, thinly sliced
2 tablespoons olive oil
kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
3 slices bacon, chopped
1 small shallot, minced
1 tablespoon whole-grain mustard
3 tablespoons cider vinegar
1/2 small head savoy cabbage (8 ounces), cut into 1/2-inch strips
Directions
1.Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden brown and tender, 20 to 25 minutes.
2.Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side.
3.In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove. Add the shallot, mustard, and vinegar to the drippings in the pan and cook, stirring frequently, until the shallot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Serve with the chicken and sprinkle with the bacon.
Things that we changed:
- None of us used new potatoes. We all used old ones (ie. ones we already had at home!)
- I forgot to thaw chicken so I made everything BUT the chicken part.
- One husband chose to eat bacon instead of the chicken, the other loved the chicken
- I used the mustard, but one sister used dried minced onions and garlic and the other 4T of cider vinager and green onions (instead of shallots) and added garlic salt (for texture)
- I think we all had memories of the hot slaw our grandma makes (YUM!)
- Both sisters loved that the vinegar help with easy clean up of the pan (I don't remember how I felt about cleaning the pan ;-))
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