Chicken with Potatoes, Bacon, and Cabbage

By bobcat

Ingredients

• 3/4 pound new potatoes, thinly sliced
• 2 tablespoons olive oil
• Kosher salt and black pepper
• 4- 6 oz 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, cut into 1/2 inch strips

Preparation

Step 1

Heat oven to 425 degrees. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, 1/2 tsp. salt and 1/4 tsp pepper; roast, tossing once, until golden brown and tender, 20-25 minutes.

Meanwhile, heat the remaining oil in large skillet over medium heat. Season the chicken with remaining salt and pepper; cook until golden brown and cooked through, 6-7 minutes on each side.

In a second large skillet, cook the bacon over medium heat until crisp, 5-7 minutes; remove. Add the shallot, mustard, and vinegar to bacon drippings, stirring frequently, until the shallot is soft, 2 minutes. Add the cabbage and cook, tossing, until wilted, 2 to 4 minutes more. Sprinkle with bacon.

Serve with the chicken and potatoes.