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Seared Chicken Breast wtih Spring Vegetables

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Rate this recipe 4.2/5 (5 Votes)

Ingredients

  • 1 tablespoon olive oil
  • 4 6-ounce boneless, skinless chicken breasts
  • kosher salt and black pepper
  • 3/4 cup dry white wine
  • 3 cups low-sodium chicken broth
  • 1/2 pound new potatoes, thinly sliced
  • 1/4 small head Savoy or green cabbage, thinly sliced (6 cups)
  • 1 cup frozen peas
  • bread, for serving (optional)

Details

Adapted from realsimple.com

Preparation

Step 1

1.Heat the oil in a large skillet over high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned (it does not need to be cooked through), 3 to 4 minutes per side. Transfer to a plate; reserve the skillet.

2.Add the wine to the reserved skillet and cook until syrupy, 2 to 3 minutes.

3.Add the broth, potatoes, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 12 to 15 minutes.

4.Return the chicken (and any juices) to the skillet. Simmer, uncovered, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 165° F, 8 to 10 minutes more. Transfer the chicken to a cutting board and slice.

5.Add the cabbage and peas to the skillet and cook until the peas are warmed through and the cabbage is crisp-tender, 2 to 3 minutes more.

6.Serve the chicken over the vegetables with bread, if desired.

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