Weeknight chicken, roasted sweet potatoes, and sauteed cabbage

I had a nice head of cabbage from one of my favorite farmers, so I snagged some oyster mushrooms at the Shop ‘n Save and sauteed cabbage as follows:

Roasted sweet potatoes:

First, pre-heat oven to 400 degrees.  Peel a sweet potato per person (or 2 for 3 people), cut in half width-wise, and then into wedges.  Put into baking pan with olive oil, S&P, and mush around.  imageThese will take about 20-25 minutes to bake.  At the end, about 10 minutes from the end, or half way (or whenever you remember), toss in a diced chipotle pepper (canned, in adobo).  Alternately, start at the beginning with a thyme sprig or two. When these are in the oven, make the cabbage.

Cabbage directions: [Inspiration: White Dog Cafe]

1/2 head cabbage — savoy is preferred; I only had regular green

oyster mushrooms, in large-ish pieces (shitake or crimini are fine subs)

pancetta, about 1 oz per serving, chopped

Cut cabbage in half, remove the core (and some outer leaves), and cut into thin strips.  Saute about 1 oz pancetta in pan with olive oil for several minutes.  Add mushrooms and saute for a few minutes with S&P.  Add cabbage and about 1/4 c water.  Savoy takes about 5 minutes to cook; regular takes longer, and it’s a good idea to cover to steam.  This can sit for a bit, happily.image

Sauteed chicken:

Sautee a butterflied boneless breast in butter and olive oil after seasoning with S&P and dipping in flour.  Takes about 3 minutes total if thin!  Remove from pan.  Add stock and deglaze, and add 1 T butter and swirl in.  Put chicken back to mingle with sauce.  Serve at once.  Note: This does not need anything since you can eat with the cabbage which is fully flavored.image

 

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