Chicken and Caramelized Apples
with Potato Mash Buttery Greens- Sulphites
- Milk
- May contain traces of allergens
- Egg
- Fish
- Milk
- Mustard
- Sesame
- Soy
- Wheat
- Sulphites
- Tree nuts
- Triticale
- Peanuts
Ingredients: Russet potato • Chicken breasts • Gala apple • Sugar snap peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Green peas • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Gala Apple
113 g
Sugar Snap Peas
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
56 mL
Cream
(Contains: Milk)
56 g
Green Peas
2 unit(s)
Russet Potato
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
1 tbsp
Oil*
1.5 tbsp
Butter*
1 tbsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450 ̊F. Wash and dry all produce.
- Peel, then cut all potatoes into 1-inch pieces. Remove any brown spots.
- To a large pot, add potatoes and enough water to cover (by approx. 1 inch). (Use same for 4 servings.)
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Roughly mash cream and half the garlic salt into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.
- Meanwhile, pat chicken dry with paper towels. Season with remaining garlic salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if necessary.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet.
Roast in the middle of the oven for 10-12 min, until cooked through.**
- While chicken roasts, trim snap peas.
- Cut four sections off apple, avoiding the pit, then cut into 1/2-inch pieces.
-
Reheat the same pan over medium.
-
Add 1/2 tbsp (1 tbsp) butter, apples and 1/2 tbsp (1 tbsp) sugar. Cook for 2-3 min, stirring often until golden and tender.
- Stir in vinegar. Season with salt and pepper.
- Transfer to a bowl.
- Rinse pan.
- Heat the same pan over medium. Add 1 tbsp (2 tbsp) butter. Swirl pan, 30 sec, until butter melts.
- Add snap peas and green peas. Season with salt and pepper. Cook, 4-5 min, stirring often until tender-crisp.
- Stir in any chicken resting juices.
- Thinly slice chicken.
- Divide chicken, potatoes and veggies between plates.
- Top chicken with caramelized apples.
