Recipes · International · en
Pan-Seared Chicken with Sautéed Heart Cabbage
Low
Ingredients
What you need.
2
servings
- chicken breast2 pieces (200g each)
- heart cabbage1 medium head, sliced
- olive oil2 tablespoons
- garlic3 cloves, minced
- saltto taste
- black pepperto taste
- butter1 tablespoon
- thyme2 sprigs
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Preparation
How to cook.
- Season chicken breasts with salt and pepper
- Heat olive oil in a pan over medium-high heat
- Cook chicken for 6-7 minutes each side
- Remove chicken and set aside
- In the same pan, add butter and garlic
- Add sliced cabbage and thyme
- Sauté until cabbage is tender
- Serve chicken over cabbage
- Place butterfly whisk in bowl
- Add cabbage, garlic, oil, salt and pepper
- Cook 12 min/120°C/speed 1
- Remove and keep warm
- Clean bowl and dry well
- Add oil and chicken
- Cook 7 min/120°C/reverse/speed soft
- Turn chicken and cook additional 7 min/120°C/reverse/speed soft
Tip — tap a step to mark it done
Notes from the chef
Tips.
- Pound chicken breasts to even thickness for better cooking
- Let chicken rest 5 minutes before slicing
- Don't overcook the cabbage to maintain some crunch
- Use chicken stock for extra flavor when cooking cabbage
- Add a splash of white wine for more depth
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