Sautéed Chicken Breast w/ Apple, Whole Grains, Flaxseed, Cabbage and Honey Mustard Dressing

by Chef John Broening from Duo Restaurant

September 12, 2007

Ingredients:

2 tablespoon canola oil
Salt and freshly ground pepper
4 – 6 oz chicken breasts
1 cup cooked barley or quinoa
2 tablespoons toasted flaxseeds
2 tablespoons toasted walnuts
1/2 small head cabbage
2 apples
1 teaspoon toasted caraway seeds
2 cups apple cider
1/2 cup Honey Mustard Dressing

Thinly slice the cabbage. In a nonstick pan, heat 1 teaspoon of the oil. Add the cabbage and toss to coat. Cook for 3 minutes until slightly wilted. Add half the cider, salt and pepper and ½ the caraway seeds. Add half the cider. Simmer 15 minutes, until barely tender. Set aside.

Peel , core, and cut the apples into eighths. Heat 1 teaspoon of the oil. Add the apples and cook until golden brown, about 3 minutes. Add the remaining cider and simmer until the cider is thick and the apples are barely tender. Set aside.

Heat the remaining oil in a nonstick pan. Season the chicken breasts with salt, pepper and the remaining caraway seeds. Brown on both sides and cook until just cooked through, about 8 minutes. Rest and slice into strips

Toss the chicken,cabbage, whole grains, flaxseeds, nuts, and apples in a large bowl with the dressing . Serve immediately

Serves 4.

Honey Mustard Dressing (makes 1-1/3 cups)

1/4 cup white wine vinegar
1/4 cup Dijon mustard
2 tablespoons honey
Salt and freshly ground pepper
2/3 cup canola oil

In a mixing bowl, whisk vinegar, mustard, honey, salt and pepper. Slowly whisk in the canola oil, Refrigerate until ready for use.