Categories: Meals
Ingredients
- 2 Airline Chicken Breasts
- 10 Ounces Purple Potatoes
- 1 Bunch Lacinato Kale
- 1 Granny Smith Apple
- 1 Red Onion
- 1 Bunch Tarragon
- 3 Tablespoons Chicken Demi-Glace
- 2 Tablespoons Butter
- 2 Tablespoons Sliced Almonds
- 2 Teaspoons Whole Grain Dijon Mustard
Directions
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Wash and dry the fresh produce. Remove the chicken from the refrigerator to bring to room temperature. Large dice the potatoes. Separate the kale stems and leaves; discard the stems and roughly chop the leaves. Peel, core and medium dice the apple. Peel and medium dice the onion. Pick the tarragon leaves off the stems; discard the stems.
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In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until browned.
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Add the onion to the pan of browned potatoes; reduce the heat to medium. Season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the onion has softened slightly. Add the kale, apple and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the kale has wilted. Stir in the almonds, mustard and 2 tablespoons of water. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Remove from heat and season with salt and pepper to taste.
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While the hash cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a separate medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin side down first. Cook, loosely covering the pan with aluminum foil, 6 to 8 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm place.
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Heat the pan of reserved fond on medium until hot. Add the chicken demi-glace, butter and ΒΌ cup of water. Cook, stirring occasionally to scrape up any browned bits, 1 to 2 minutes, or until slightly thickened. Remove from heat and season with salt and pepper to taste.
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Divide the hash and cooked chicken between 2 plates. Top each with a few spoonfuls of the pan sauce. Garnish with the tarragon. Enjoy!