Thursday, September 22, 2011

Chicken with Potatoes, Bacon, and Chard

chicken with potatoes, bacon, and swiss chard recipe

So I've been absent for a while now, being sick for a few weeks, then having no motivation to cook, and then a really fun weekend trip with my girlfriends.  But I'm back! On the way home from my trip, I picked up the October issue of Real Simple magazine at the airport.  The cover advertised "A Month of Easy Dinners," and it was definitely not false advertising.  I had a hard time picking a recipe from among the 20 weeknight dinners, but finally settled on this recipe for Chicken with Potatoes, Bacon, and Chard.  We had some leftover bacon, and I wanted to make sure that it got used.  Bacon is a really hard sell you know... okay maybe it isn't at all.  Anyways, the meal was a huge success.  The entire meal was fantastic and so quick to prepare (30 minutes)!  It was even good as leftovers for my lunch!  Our grocery store didn't have savoy cabbage, so I substituted green chard.  The chard was awesome.  I would definitely cook the chard like this even without the chicken and potatoes.  I'm looking forward to trying some of the other recipes.

Chicken with Potatoes, Bacon, and Chard

3/4 pound new potatoes
2 tablespoons olive oil
Kosher salt and black pepper
4 6-oz. boneless, skinless chicken breasts
3 slices bacon, chopped
1 small shallot, minced
1 tablespoon whole-grain mustard
3 tablespoons cider vinegar
1 head green chard

Heat oven to 425°F.  On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Roast, tossing once, until golden brown and tender, 20 to 25 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat.  Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown and cooked through, 6 to 7 minutes per side.

In a second large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes; remove.  Add the shallot, mustard, and vinegar and cook, stirring frequently, until the shallot is soft, 2 minutes.  Add the chard and cook, tossing, until wilted, 4 minutes more.  Serve with the chicken and sprinkle with the bacon.

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