| 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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