Smoky Mustard Chicken with Roasted Potatoes and Apple Slaw

This dish brings together tender chicken cutlets with a rich, smoky mustard cream sauce, perfectly roasted red potatoes and a crisp apple coleslaw. The combination of savory, tangy and fresh flavors makes for a satisfying meal that comes together in under an hour.

The chicken is seasoned with a savory blend and seared until golden, then topped with a velvety pan sauce made from smoky mustard, sour cream and chicken stock. On the side, roasted potatoes are crispy on the outside and fluffy inside, while the apple slaw adds a refreshing crunch.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Red PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Quarter potatoes and toss on a baking sheet with a drizzle of oil, half the Fry Seasoning, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While potatoes roast, halve, core and thinly slice the apple into matchsticks. Trim and thinly slice scallions, separating whites from greens. In a medium bowl, combine coleslaw mix, apple, mayonnaise, 1½ tsp vinegar and ¼ tsp sugar; season with salt and pepper. Stir until well mixed.
3. Pat chicken cutlets dry with paper towels and season all over with remaining Fry Seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-4 minutes per side. Transfer to a cutting board to rest. Remove any burned bits from pan if needed.
4. If needed, add another drizzle of oil to the pan. Heat over medium-high heat and add scallion whites; cook, stirring, until softened, about 30 seconds. Add remaining vinegar and cook until mostly evaporated, 3-5 seconds. Add mustard, chicken stock concentrate and ¼ cup water. Remove from heat; stir in sour cream and 1 tsp butter until smooth.
5. Thinly slice chicken. Divide chicken, slaw and potatoes between plates. Spoon pan sauce over chicken and garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, Yukon Gold or baby potatoes work well. Adjust roasting time as needed.

Can I substitute the chicken with another protein?

Pork chops or turkey cutlets are good alternatives. Adjust cooking time accordingly.

How do I make the slaw ahead of time?

Prepare the slaw up to a day in advance, but add the apple just before serving to prevent browning.