15 Minute Chicken Paillards With Red Cabbage And Onion Slaw Food

15-MINUTE CHICKEN PAILLARDS WITH RED CABBAGE AND ONION SLAW

Steps:

• Pound chicken between 2 sheets of plastic wrap to 1/4" thick; season with salt and pepper. Heat 1 Tbsp. oil in large skillet over high. Carefully place 1 chicken breast in skillet (laying it away from you) and cook until golden brown and nearly cooked through, about 3 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. oil and remaining cutlet. Let the cutlets rest while you make the slaw.
• Toss cabbage, onion, and red pepper flakes in a medium bowl; season with salt. Drizzle in vinegar and remaining 3 Tbsp. oil and toss again.
• Top cutlets with slaw.

DEVILED SKILLET CHICKEN AND PICKLED CABBAGE AND RED ONION SLAW

Steps:

• Heat a large cast iron skillet over medium-high to high heat. Heat the oven to 400 degrees F.
• Season the chicken with salt and lots of black pepper, to taste. Add 2 tablespoons of extra-virgin olive oil, to the hot skillet and brown the chicken, skin side down, 3 to 4 minutes. Turn the chicken over and brown on the other side, about 3 to 4 minutes.
• While chicken browns, combine the cabbage and onions in salad bowl. Put the vinegar, sugar, a teaspoon of salt, bay leaves, peppercorns and cloves in a medium pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5 to 6 minutes. Strain and pour over the cabbage mixture. Drizzle with 1/4 cup of extra-virgin olive oil and toss to coat.
• Mix together the mustard, red pepper, marjoram and rosemary leaves in a small bowl. Spread the mustard mixture over the skin side of the chicken. Arrange the chicken pieces in a roasting pan and pour in 1 cup of wine. Drizzle extra-virgin olive oil over chicken and transfer to the pan to the oven. Roast the chicken for 12 to 15 minutes.
• Arrange the chicken on serving plates with the cabbage slaw and the hot vegetables alongside. Spoon the pan drippings over the top of the chicken and pass crusty bread at table.

RED CABBAGE & PICKLED CHILLI SLAW

Steps:

• Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
• Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don't season or dress until the last minute.

CABBAGE AND ONION SALAD

Steps:

• Alternate layering cabbage and onions in a bowl, with onions for the top layer.
• Combine sugar, vinegar, salt, celery seeds, mustard and pepper in a saucepan.
• Bring to a boil.
• Remove from heat, add salad oil.
• Drip hot mixture over the cabbage and onions, do not stir.
• Cover and refrigerate for 24 hours.

ATKINS RED CABBAGE SLAW

Steps:

• In a large bowl, bombine cabbage and onion. In a small bowl, mix sour cream, mayonnaise, tarragon, vinegar, and Splenda to taste. Add salt and pepper to taste. Add dressing to cabbage and toss to coat. Cover and refrigerate at least 1 hour.

RED CABBAGE SLAW WITH GRIDDLED CHICKEN

Steps:

• Place the mustard, garlic and sugar into a large bowl, season if you want to and mix well. Gradually whisk in 5 tbsp of the oil. Mix the cabbage into the dressing. Set aside until needed (can be made a day ahead).
• Place a ridged griddle or heavy-based frying pan over a high-ish heat. Brush the chicken with the remaining oil and cook on the hot griddle, skin side down, for 10 mins until it's crispy and golden, then turn and continue to cook for another 5 mins until completely cooked.
• Scatter the chicory leaves on 4 plates, mix the beans in with the slaw and serve with the chicken and a drizzle of olive oil.