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Pan-Roasted Chicken

Pan-Roasted Chicken with Currants, Kale, and Mustard Vinaigrette

On the menu Oct 13 — Oct 19

Recipe Details


Chef Giuseppe's channeling all the flavors of fall into this chicken salad. He tosses baby kale with seasonal Gala apple slices, plus a tangy-sweet dressing of Dijon and whole-grain mustards, Champagne vinegar, and brown sugar. A butter sauce laced with currants and white wine is drizzled over top, then everything's garnished with toasted pecans for crunch.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

Nutritional info

  • Calories 680
  • Protein 38g
  • Total Carb 24g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • chopped pecans
    2 tablespoons
    chopped pecans
  • baby kale
    4 ounces
    baby kale
  • Gala apple
    Gala apple
  • boneless skin-on chicken breasts
    boneless skin-on chicken breasts
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • dark brown sugar
    1/2 tablespoon
    dark brown sugar
  • whole-grain mustard
    2 teaspoons
    whole-grain mustard
  • Dijon mustard
    1 packet
    Dijon mustard
  • white wine
    1/4 cup
    white wine
  • currants
    2 tablespoons
  • unsalted butter
    2 packets
    unsalted butter

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan