Chicken with Potato Salad and Mustard Sauce
By Giant Eagle
Prep Time: 10 min.
Cook Time: 25 min.
Cut potatoes into quarters. Core and thinly slice the cabbage. Chop the sage. Place the apple cider vinegar, sugar, and 1 teaspoon of salt in a bowl. Slowly whisk in the ¼ cup olive oil.
Place the potatoes in a pot and cover with cold water and 1 teaspoon of salt, bring to a boil over high heat. Once at a boil, reduce heat and simmer until the potatoes are tender, about 7 minutes. Place the sliced cabbage in a colander and drain the potatoes over the cabbage, wilting the cabbage. Drain well and toss with the apple cider dressing. Set aside.
Season the chicken with a ¼ teaspoon of salt for each piece. Heat a large frying pan over medium-high heat. Once hot, add 2 teaspoons of olive oil and the chicken breasts. Reduce heat to medium-high. Sear on one side until browned, about 3 minutes. Turn the chicken over and cook another 3 minutes.*
Remove the chicken from the pan and add the chicken stock and reduce by half over medium-high heat. Add the cream and sage and continue to reduce until the sauce thickens. Stir in the whole grain mustard.
Divide the potato salad between four plates. Top with the chicken breasts and mustard sauce.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 680, Fat 42g, Sat Fat 17g, Trans Fat 0.5g, Cholesterol 140mg, Sodium 2160mg, Total Carbohydrate 41g, Fiber 7g, Sugars 13g, Protein 36g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free
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