Chicken Breast in Sweet Balsamic-Soy Sauce
with Rosemary Roast Potatoes and Braised Red Cabbage & Apple
- Sulphites
- Mustard
- Wheat
- Cereals containing gluten
- Soya
- Mustard
- May contain traces of allergens
Try something new with our Chicken Breast in Sweet Balsamic-Soy Sauce. Redcurrant jelly adds the sweetness in this balsamic and soy based sauce, which creates contrast to the tender chicken. Serve with rosemary roast potatoes for that steakhouse-level indulgence.
Ingredients
2 unit(s)
British Chicken Breasts
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
(May be present: Mustard)
1 unit(s)
Apple
120 grams
Pre-Cut Red Cabbage
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
50 grams
Redcurrant Jelly
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
50 milliliter(s)
Water for the Cabbage
50 milliliter(s)
Water for the Glaze
15 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan/gas mark 7.
Slice the potatoes into 1cm thick rounds (no need to peel). Pop the potato rounds onto a large baking tray.
Drizzle the potato rounds with oil, sprinkle over the dried rosemary and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, quarter, core and thinly slice apple (no need to peel).
Heat a drizzle of oil in a saucepan on medium heat.
Add the cabbage and apple slices and cook, stirring frequently, until it starts to soften, 3-4 mins.
Once softened, add the cider vinegar, Dijon mustard (add less if you’d prefer things milder), sugar and water for the cabbage (see pantry for both amounts) and season with salt and pepper.
Reduce the heat and simmer until the cabbage is soft and the liquid has evaporated, 10-12 mins.
Once the liquid has evaporated, remove from the heat and cover to keep warm.
When there’s about 10 mins left for the potatoes and red cabbage, heat a drizzle of oil in a large frying pan on high heat.
Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
While the chicken rests, return the frying pan to medium heat (no need to clean).
Add the soy sauce, redcurrant jelly, balsamic glaze and water for the glaze (see pantry for amount) and bring to a simmer. Simmer until reduced and starting to thicken, 2-3 mins.
Once thickened, remove from the heat and vigorously stir in butter (see pantry for amount) until melted and combined, 1 min more.
When everything’s ready and the chicken has finished resting, slice thinly widthways.
Share the steaks, roast potatoes and apple and red cabbage between your serving plates.
Spoon the glaze over the chicken to finish.
