Protein swap german inspired mustardy chicken breast skillet - Extra large standard

Protein Swap | German-Inspired Mustardy Chicken Breast Skillet

with Spiced Sour Cream

560 cals

25 mins

No added gluten

Description

If there’s one kind of food that really cuts the mustard, it’s German cuisine! This seasonally appropriate skillet stuffer showcases seared chicken breasts, and uses the same pot to cook small-diced spuds (das Kartoffeln) and shredded cabbage (das Kraut) along with extra colour from butternut squash. As promised, the skillet is finished with a dash of whole-grain mustard and a splash of apple cider vinegar for telltale tanginess. Spiced sour cream is a side note.

Contains:

Milk, Mustard, Sulphites

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Canadian-raised chicken breasts (air chilled)

  • 450g Baby potatoes

  • 150g Shredded cabbage

  • 200g Diced butternut squash

  • 15ml Apple cider vinegar

  • 15ml Whole-grain mustard

  • 30ml Vegetable demi-glace

  • 43ml Sour cream

  • 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)

Nutrition

Total fat

17g

Saturated Fat

7g

Sodium

1190mg

Total carbs

58g

Sugar

12g

Protein

47g

Fibres

9g

Recipe Instructions

Protein Swap | German-Inspired Mustardy Chicken Breast Skillet - Step #1 Start the chicken
Step 1: Start the chicken
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ½ the spices and S&P. In a large, oven-safe pot, heat a drizzle of oil on medium-high. Add the chicken and cook, 4 to 5 min. on one side, until seared. Transfer to a plate, leaving any browned bits in the pot. Reserve the pot.
Protein Swap | German-Inspired Mustardy Chicken Breast Skillet - Step #2 Start the skillet
Step 2: Start the skillet
Meanwhile, small-dice the potatoes. In the reserved pot, heat a drizzle of oil on medium. Add the potatoes, cabbage, squash and S&P. Sauté, scraping up any browned bits, 2 to 3 min., until beginning to soften.
Protein Swap | German-Inspired Mustardy Chicken Breast Skillet - Step #3 Finish the skillet & chicken
Step 3: Finish the skillet & chicken
To the pot of vegetables, add ½ cup water, 1 tbsp butter (double both for 4 portions), the vinegar, demi-glace, mustard, all but a pinch of the remaining spices and chicken. Cover, transfer to the oven and roast, 18 to 22 min., until slightly reduced and the chicken* is cooked through.
Protein Swap | German-Inspired Mustardy Chicken Breast Skillet - Step #4 Make the spiced sour cream
Step 4: Make the spiced sour cream
Meanwhile, in a small bowl, combine the sour cream, 1 tsp water (double for 4 portions), the remaining spices and S&P.
Protein Swap | German-Inspired Mustardy Chicken Breast Skillet - Step #5 Plate your dish
Step 5: Plate your dish
Divide the skillet between your plates. Dollop the spiced sour cream over top. Bon appétit!
Protein Swap | German-Inspired Mustardy Chicken Breast Skillet - Step #6 Download our app now!
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