Recipes · International · en
Pan-Seared Chicken with Sautéed Heart Cabbage
Low
Ingredients
What you need.
4
servings
- chicken breasts4 pieces (150g each)
- heart cabbage1 medium head, sliced
- olive oil3 tablespoons
- garlic3 cloves, minced
- saltto taste
- black pepperto taste
- butter2 tablespoons
- thyme2 sprigs
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Preparation
How to cook.
- Season chicken breasts with salt and pepper
- Heat olive oil in a large pan over medium-high heat
- Cook chicken 6-7 minutes each side until golden
- Remove chicken and set aside
- In the same pan, add butter and sauté cabbage
- Add garlic and thyme
- Cook until cabbage is tender
- Serve chicken over cabbage
- Place butterfly whisk in bowl
- Add cabbage, garlic, oil, butter, 5 min/120°C/speed 1
- Remove and set aside
- Without cleaning bowl, add oil
- Place chicken in Varoma
- Cook 15 min/Varoma/speed 1
- Combine and serve
Tip — tap a step to mark it done
Notes from the chef
Tips.
- Pound chicken to even thickness for better cooking
- Let chicken rest 5 minutes before cutting
- Don't overcrowd the pan when cooking cabbage
- Use chicken broth for extra flavor in cabbage
- Fresh thyme can be substituted with dried (1 teaspoon)
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