Pan-Seared Chicken with Braised Cabbage and Potatoes
A quick and satisfying lunch featuring lean pan-seared chicken breast paired with tender braised cabbage, carrots, and boiled potatoes.
Ingredients
- Chicken Breast180 g
- Chicken Broth50 ml
- Carrot100 g
- Onion50 g
- Olive Oil8 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Cabbage200 g
- Potato180 g
- Paprika1 tsp
Instructions
- 1Step 1
Peel and dice the potato into 1-inch cubes. Place in a small pot with water, bring to a boil, and cook for 8-10 minutes until tender. Drain.
- 2Step 2
Slice the chicken breast horizontally to create thinner cutlets. Season with salt, pepper, and paprika.
- 3Step 3
Shred the cabbage thinly. Peel and julienne the carrot. Dice the onion.
- 4Step 4
Heat 4ml of olive oil in a large skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side, until cooked through. Remove chicken and set aside.
- 5Step 5
Add the remaining 4ml of olive oil to the same skillet. Add onion and sauté for 2 minutes until softened. Add shredded cabbage and julienned carrot, and chicken broth.
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