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    Balsamic Fig Chicken with Roasted Potatoes & Mixed Greens

    Chicken
    Dinner
    Full Meal
    ​

    2 servings

    porções

    30 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    12 ounce Yukon Gold Potatoes

    1 unit Red Onion

    ¼ ounce Rosemary

    1 unit Lemon

    10 ounce Chicken Cutlets

    5 teaspoon Balsamic Vinegar

    2 unit Fig Jam

    1 unit Chicken Stock Concentrate

    2 ounce Mixed Greens

    4 teaspoon Olive Oil

    1 tablespoon Butter

    Salt

    Pepper

    Instruções

    • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces; toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

    • While potatoes roast, halve, peel, and mince onion until you have 2 TBSP (4 TBSP for 4 servings). (Save the rest of the onion for another use.) Strip 1 tsp rosemary leaves from stems (2 tsp for 4); finely chop leaves. Halve lemon.

    • Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board. Lower heat under pan to medium.

    • Add minced onion, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened, 2-3 minutes. • Stir in vinegar and jam. Simmer until syrupy, 1 minute. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Cook until thick and glossy, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until butter melts. Season with salt and pepper.

    • While sauce simmers, in a medium bowl, toss mixed greens with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper.

    • Thinly slice chicken crosswise. • Divide chicken, potatoes, and salad between plates. Drizzle chicken with sauce and serve.

    Nutrição

    Tamanho da Porção

    -

    Calorias

    500 kcal

    Gordura Total

    20 g

    Gordura Saturada

    6 g

    Gordura Insaturada

    -

    Gordura Trans

    -

    Colesterol

    120 mg

    Sódio

    310 mg

    Carboidrato Total

    48 g

    Fibra Dietética

    8 g

    Açúcares Totais

    16 g

    Proteína

    35 g

    2 servings

    porções

    30 minutes

    tempo total
    Começar a Cozinhar

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    Ingredientes

    12 ounce Yukon Gold Potatoes

    1 unit Red Onion

    ¼ ounce Rosemary

    1 unit Lemon

    10 ounce Chicken Cutlets

    5 teaspoon Balsamic Vinegar

    2 unit Fig Jam

    1 unit Chicken Stock Concentrate

    2 ounce Mixed Greens

    4 teaspoon Olive Oil

    1 tablespoon Butter

    Salt

    Pepper

    Instruções

    1

    • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces; toss on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

    2

    • While potatoes roast, halve, peel, and mince onion until you have 2 TBSP (4 TBSP for 4 servings). (Save the rest of the onion for another use.) Strip 1 tsp rosemary leaves from stems (2 tsp for 4); finely chop leaves. Halve lemon.

    3

    • Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board. Lower heat under pan to medium.

    4

    • Add minced onion, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened, 2-3 minutes. • Stir in vinegar and jam. Simmer until syrupy, 1 minute. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Cook until thick and glossy, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until butter melts. Season with salt and pepper.

    5

    • While sauce simmers, in a medium bowl, toss mixed greens with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper.

    6

    • Thinly slice chicken crosswise. • Divide chicken, potatoes, and salad between plates. Drizzle chicken with sauce and serve.