| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 1 | Servings | ||
INGREDIENTS
| 2 | T | Dijon mustard |
| 1 | t | Sage |
| 1 | t | Thyme |
| 1/2 | t | Salt |
| 1 | t | Pepper |
| 4 | Skinless, boneless chicken | |
| breast halves pounded | ||
| flat | ||
| 2 | T | Butter |
| 1 | c | Thinly sliced onions |
| 4 | T | Apple cider vinegar |
| 4 | t | Caraway seeds, or to taste |
| 4 | c | Thinly sliced cabbage |
| 2 | T | Butter, divided |
| 2 | Granny Smith apples, peeled | |
| cored cut into 8ths | ||
| 2 | T | Brown sugar |
| 2 | T | Cider vinegar |
INSTRUCTIONS
Marinade: In a small bowl, combine the mustard and herbs. Rub over chicken, cover, and refrigerate 3 hours. Cabbage: In a heavy nonstick skillet, melt butter over high heat. Add onions. Reduce heat to moderate and stir well. Cover and cook, stirring occasionally, til onions are transparent. Add vinegar and caraway. Add cabbage, stir, and cook (covered) for 10 minutes, stirring occasionally. Remove from pan; set aside and keep warm. Don't wash the skillet! Apples: Melt 1 Tbsp butter in the skillet used for the cabbage. Add apple slices and cook over moderate heat, tossing til evenly browned. Sprinkle with sugar and cook 2 minutes more. Stir in vinegar; toss well. Remove from pan, set aside and keep warm. Don't wash the skillet! Chicken: Add remaining 1 Tbsp butter to the skillet used for the apples. Melt over high heat. Add chicken breasts and saute til browned on each side and cooked through. (NOW you can wash the skillet!) To serve: Mound cabbage on a warm platter, cover with chicken pieces and top with the apples. Serves 4. Posted to FOODWINE Digest 18 Mar 97 by Gretl Collins <gretl_collins@AGCS.CAS.PSU.EDU> on Mar 19, 1997
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