Protein Swap | Whiskey Butter Chicken Breasts
with Colcannon Potatoes & Pickled Onions
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
How about giving fresh spring energy to mashed potatoes? Irish colcannon is the answer, combining the spuds with wilted greens, peas and leeks for a big veggie lift. Once in the Emerald Isles, it’s only fitting to season chicken breasts with whisky spices.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 120g Uncooked: Baby greens (lettuce mix, baby spinach, kale or arugula) Cooked: Baby greens (baby spinach or kale)
- 75g Sliced leeks
- 450g Baby potatoes
- 150g Green peas
- 43ml Sour cream
- 8g Ancho Pepper & Whisky spices (salt, paprika, whisky flavour, ancho pepper, dextrose, onion, chili powder, garlic, yeast extract, black pepper, canola oil, cellulose fiber, Cayenne pepper, citric acid, mustard, cumin)
Contains: Milk • Mustard
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
31 g
Saturated Fat
15 g
Sodium
890 mg
Total Carb
56 g
Sugars
9 g
Protein
49 g
Fibre
11 g
Preparation
Start the colcannon
- Bring a medium pot of salted water to a boil.
- Medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- In the last 2 min., add the peas.
- Place the spinach in a strainer. Drain the potatoes over the spinach and return to the pot.
- Off the heat, add 1 tbsp butter (double for 4 portions) and the sour cream.
- Mash until smooth; season with S&P.
Sauté the leeks
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the leeks and sauté, 3 to 4 min., until softened.
- Transfer to a bowl and reserve the pan.
Cook the pork
- Pat the pork dry; season with the spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the pork* and cook, 3 to 5 min. on one side, until partially cooked.
- Flip and add 2 tbsp butter (double for 4 portions).
- Cook, basting the pork with the butter, 3 to 5 min., until browned and cooked through.
Finish the colcannon
- To the pot of potatoes, add the leeks; stir well.
Plate your dish
- Divide the colcannon between your plates.
- Top with the pork (slice beforehand if desired). Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
