Thank you for choosing PeachDish
Thank you for choosing PeachDish
Chicken Breast with Brassica Greens & Roasted White Potatoes with Buerre Blanc
Chicken Breast, Brassica Greens and Roasted White Potatoes with Buerre Blanc PREP: 10 minutes COOK: 30 minutes YIELD: 2 servings Chicken Breast
8 oz. chicken breasts 1 tsp. PeachDish Salt 1 tbsp. olive oil*
Roasted White Potatoes wth Buerre Banc
Brassica Greens
1 bunch 1 small 3 cloves 1 tbsp.
brassica greens onion garlic olive oil* red pepper flakes, to taste
10 oz. 1 tsp. 1 tbsp. 1 oz. 4 tsp.
white potatoes PeachDish salt olive oil* cooking wine butter
* Ingredients not included in your PeachDish box ** 1 pat= 2 tsp. butter METHOD 1. Please read the entire recipe card before beginning. 2. Preheat your oven to 425°F degrees with one oven rack placed near the heating element. 3. Remove chicken breasts, pat dry, and season on all sides with 1 teaspoon of PeachDish salt. Set aside at room temperature while you prepare the other ingredients.
4. Wash the brassica, then chop the stems in 1/2-inch pieces and cut the leaves into bite-sized pieces. Peel then slice onion and garlic thinly.
5. Wash potatoes, cutting away any blemishes. Cut in half lengthwise, then cut across the halves into 1/2-inch thick slices. Toss in a mixing bowl with 1/2 teaspoon Peachdish salt and 1 tablespoon of olive oil. Spread in an even layer on a heavy baking sheet and place on the rack closest to your ovens heating element. Roast for 10 minutes, then flip each piece of potato and roast for 5 minutes more. 6. While the potatoes are roasting: Heat a sauté pan over medium heat, coat lightly with oil then add the chicken breasts. Cook chicken for about 5 minutes or until lightly browned, and opaque at least 3/4 of the way up. Turn the pieces and cook 2-3 minutes more, or until fully cooked. Remove chicken breasts, and keep them warm. 7. Reduce heat under the sauté pan to medium, add 1 tablespoon olive oil, then onion and garlic. Cook for 1 minute or until onions just begin to become translucent. Add desired amount of red pepper flake, then chopped brassica stems. Cook while stirring for about 2 minutes, then add the brassica greens. Continue to cook while stirring until the leaves are fully wilted, about 2 minutes more. Remove cooked vegetables from the pan and keep warm. 8. Return pan to the heat, and add cooking wine. Once the wine has boiled for about 15 seconds, remove from heat, add any chicken resting juices, and then stir in the butter. Add the cooked potatoes to the pan, and toss to coat. Serve & enjoy! Recipe Courtesy of Chef Seth Freedman
Chicken Breast with Brassica Greens & Roasted White Potatoes with Buerre Blanc
Chicken Breast, Brassica Greens and Roasted White Potatoes with Buerre Blanc PREP: 10 minutes COOK: 30 minutes YIELD: 2 servings Chicken Breast
8 oz. chicken breasts 1 tsp. PeachDish Salt 1 tbsp. olive oil*
Roasted White Potatoes wth Buerre Banc
Brassica Greens
1 bunch 1 small 3 cloves 1 tbsp.
brassica greens onion garlic olive oil* red pepper flakes, to taste
10 oz. 1 tsp. 1 tbsp. 1 oz. 4 tsp.
white potatoes PeachDish salt olive oil* cooking wine butter
* Ingredients not included in your PeachDish box ** 1 pat= 2 tsp. butter METHOD 1. Please read the entire recipe card before beginning. 2. Preheat your oven to 425°F degrees with one oven rack placed near the heating element. 3. Remove chicken breasts, pat dry, and season on all sides with 1 teaspoon of PeachDish salt. Set aside at room temperature while you prepare the other ingredients.
4. Wash the brassica, then chop the stems in 1/2-inch pieces and cut the leaves into bite-sized pieces. Peel then slice onion and garlic thinly.
5. Wash potatoes, cutting away any blemishes. Cut in half lengthwise, then cut across the halves into 1/2-inch thick slices. Toss in a mixing bowl with 1/2 teaspoon Peachdish salt and 1 tablespoon of olive oil. Spread in an even layer on a heavy baking sheet and place on the rack closest to your ovens heating element. Roast for 10 minutes, then flip each piece of potato and roast for 5 minutes more. 6. While the potatoes are roasting: Heat a sauté pan over medium heat, coat lightly with oil then add the chicken breasts. Cook chicken for about 5 minutes or until lightly browned, and opaque at least 3/4 of the way up. Turn the pieces and cook 2-3 minutes more, or until fully cooked. Remove chicken breasts, and keep them warm. 7. Reduce heat under the sauté pan to medium, add 1 tablespoon olive oil, then onion and garlic. Cook for 1 minute or until onions just begin to become translucent. Add desired amount of red pepper flake, then chopped brassica stems. Cook while stirring for about 2 minutes, then add the brassica greens. Continue to cook while stirring until the leaves are fully wilted, about 2 minutes more. Remove cooked vegetables from the pan and keep warm. 8. Return pan to the heat, and add cooking wine. Once the wine has boiled for about 15 seconds, remove from heat, add any chicken resting juices, and then stir in the butter. Add the cooked potatoes to the pan, and toss to coat. Serve & enjoy! Recipe Courtesy of Chef Seth Freedman
