Careme

Ingredients

• Draper Valley Boneless Skinless Fresh Chicken Breast 1 lb (2 small breasts or 1 large breast butterflied) $7.49/lb (reg)
• Organic Yukon Gold Potatoes (or Organic Yellow Potatoes) 12 oz potatoes, peeled and cut into 1-inch chunks $4.99/3 lb (reg) or $2.49/lb (reg)
• Organic Carrots Bunch (optional, for extra veg if desired) 0 (optional add-on) $2.99 (reg)
• Simple Truth Organic Fuji Apples (bag) 1 large apple (about 8 oz), divided $4.99/2 lb (reg)
• Fresh Onions – Organic Jumbo Yellow Onions 1/2 medium onion, finely diced (about 4 oz) $2.19/lb (reg)
• Simple Truth Organic Garlic Bulbs 2 cloves garlic, minced $2.79/3 ct (reg)
• MarcAngelo Montreal Spice Bacon Beef Skewers (use as bacon source) OR any bacon you have 2–3 strips bacon (about 2.5–3 oz), diced $9.99/0.62 lb (reg)
• Gotham Greens Butterhead Living Lettuce 1/2 head (about 2–3 cups leaves) $3.99 (reg)
• Fresh Organic On-the-Vine Tomatoes (optional garnish) 1 small tomato, diced (optional) $3.99/lb (reg)

Instructions

1. Prep: Pat dry 1 lb chicken breast and season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Peel and cut 12 oz Yukon Gold potatoes into 1-inch chunks. Finely dice 1/2 onion (about 4 oz). Mince 2 garlic cloves. Dice 2.5–3 oz bacon. Thinly slice 1/2 of 1 Fuji apple into matchsticks for salad; grate the remaining 1/2 apple (or finely dice) for the sauce. Tear 1/2 head butterhead lettuce into bite-size pieces.
2. Stove: Put 12 oz potato chunks in a pot, cover with cold salted water (1 tsp salt), bring to a boil, then simmer 12–15 minutes until very tender. Drain well.
3. Stove: In a skillet over medium heat, cook 2.5–3 oz diced bacon until crisp, 6–8 minutes. Remove bacon to a paper towel; reserve 1 tbsp bacon fat in the pan (discard extra or save).
4. Stove: While potatoes cook, heat the same skillet with the reserved 1 tbsp bacon fat over medium-high. Add the seasoned 1 lb chicken breast and sear until deeply golden, 4–6 minutes per side (aim for 160°F and rest to 165°F). Transfer chicken to a plate and rest 5 minutes.
5. Stove: Reduce heat to medium. Add the diced 1/2 onion to the skillet and cook in the drippings until soft, 3–4 minutes. Add the minced 2 garlic cloves and cook 30 seconds.
6. Stove (sauce): Add the grated/finely diced remaining 1/2 apple to the pan and cook 1 minute. Add 1/2 cup apple cider (or apple juice) and 1/2 cup chicken stock (or water). Simmer 5–7 minutes until reduced by about half. Whisk in 1 tbsp Dijon mustard and 1 tbsp butter (optional but luxurious). Taste and adjust with a pinch of salt and pepper.
7. Stove (mash): Mash the drained 12 oz potatoes with 2 tbsp butter and 1/4 cup warm milk (or cream). Season with 1/2 tsp salt and black pepper to taste. (Optional ultra-fancy: push through a fine sieve for a silky puree.)
8. Assemble: Toss butterhead lettuce (about 2–3 cups) with the apple matchsticks and 1 tbsp olive oil + 1 tbsp lemon juice (or white wine vinegar) + pinch of salt. Slice rested chicken. Spoon mash onto plates, top with chicken, nap with apple-pan sauce, and finish with the crisp bacon pieces. Optional: add a few diced tomato pieces for color.