Monday, May 9, 2016

Blue Apron Review: Seared Chicken w/ Sauteed' Purple Potatoes, Kale, & Apple

Another Blue Apron hit!! What amazes me is the simpleness of ingredients, yet the wonderful combination of flavor each recipe has had. Who would think to combine potatoes (purple at that), kale, onion, and apple with dijon mustard and almonds? Sounds weird, but it was actually very tasty! The other thing that amazes me is that even though the ingredient amounts seem sparse, the finished product is packed with flavor. Sometimes less is more in cooking, I guess. I tweaked the recipe only in that I cooked the chicken until done, rather than just searing it. (I actually used my BA chicken for my last HF meal by mistake since I had frozen it, so this ended up being skinless chicken).


Seared Chicken w/ Sauteed' Purple Potatoes, Kale & Apple

2 chicken breast
10 oz. purple potatoes
1 Granny Smith apple
1 yellow onion
1/2 bunch kale
2 T. sliced almonds
1 T. butter
1 T. whole grain dijon mustard

 
(1) prep the ingredients: Wash and dry the produce. Medium dice the potatoes. Peel and medium dice the onion. Remove and discard the kale stem; roughly chop. Peel, core and medium dice the apple.
 
 
(2) Brown the potatoes: In a medium pan, heat 2 tsps. olive oil on med-high heat until hot. Add potatoes, season with salt and pepper. Cook; stirring occasionally 8-10 minutes, or until browned and slightly softened.
 
(3) Finish the veggies: Add the onion to pan, season with salt and pepper. Cook 3-5 minutes. Add kale, apple, and 2 T. water. Season with salt and pepper. Cook 2-4 minutes. Add almonds, mustard, and 2 T. water; cook, stirring frequently 1 minute more. Remove from heat.
 
(4) Cook the chicken: I cooked the chicken in a skillet with olive oil on med-high heat until done. Salt and pepper to taste. Transfer to a plate leaving any browned bits (fond) in the pan. Cover to keep chicken warm.
 
(5) Make the pan sauce: Add the butter and 1/4 cup water to pan. Season with salt and pepper. Cook on medium heat, scraping any fond from the bottom of pan, 1-2 minutes until combined and slightly thickened.
 
(6) Plate your dish: Divide the veggies and cooked chicken between two plates. Top each plate with pan sauce. Enjoy!
 
 

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