Go Back
Print

Chicken with Sauteed Potatoes and Cabbage

Ingredients

  • 5 chicken tenders
  • 1/4 cup brown mustard
  • 2 green onions, chopped
  • 2 Tbs balsamic vinegar
  • 2 Tbs rice wine vinegar
  • 1 Tbs lemon juice
  • 3 Tbs soy sauce
  • 1 Tbs brown sugar
  • 1/2 cup olive oil
  • 1 Tbs oil
  • 1 Tbs butter
  • 5 potatoes, peeled and diced
  • salt and pepper to taste
  • 1 Tbs oil
  • 1 head cabbage, quarter and sliced in 1/4" pieces
  • juice of 1 lemon
  • salt and pepper to taste
  • red wine vinegar to taste

Instructions

Marinade for Chicken

  • In a food processor or blender, mix together the mustard, green onions, vinegars, soy sauce, and brown sugar. Slowly add the oil and mix until well blended. I only used about half of this to marinate the chicken so will need to do something else with the rest. I marinated the chicken tenders for about an hour, but if I'd actually made a decision about what to cook sooner, I would have happily done it all day and think it would have been improved.

Sauteed Potatoes

  • Peel and dice the potatoes and cook in the butter and oil. Basically, make sauteed potatoes. Remove to a dish when crispy and keep warm.

Sauteed Chicken Tenders

  • Add another bit of oil and add the chicken tenders. I browned the chicken in the oil and then put in a 400 degree oven to finish cooking while I cooked the cabbage.

Sauteed Cabbage

  • I added another tablespoon of oil and put in the sliced cabbage, stirring about 10 minutes until softened, seasoning with salt and pepper and lemon juice. If I were to do this again, I'd add some vinegar now. We came up with the need for vinegar at the table so added it then. And a bit more salt.
  • When the cabbage was softened, I added back the potatoes and made sure everything was heated up. The chicken was done by then. I put the cabbage and potatoes in the serving dish, sliced up the chicken, and put it on top.