Sage Chicken

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Sage Chicken with Cabbage and Garlic Mashed Turnips

Sage Chicken

for

2

4

with Cabbage and Garlic Mashed Turnips

Prep Time: 45 mins Calories: (per serving)435

Contains Chicken

Gluten Free

Contains Dairy

Low Carb

This Low Carb entrée features grilled sage-seasoned local chicken breast on top of a mound of mashed garlic and sage turnips with a side of sautéed red cabbage and onions. Needless to say this dish is PACKED with flavor! Your badger senses will enjoy the sweet yet savory tones of the sage throughout this dish.

Fun fact - sage was once considered a medicinal cure all. Enjoy, Madison.

Read through the entire recipe prior to cooking.

USDA recommends cooking chicken* to an internal temperature of 165°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked poultry may increase your risk of foodborne illness.

In Your Bag

Chicken Breast

Chicken Breast

12 oz

24 oz

Red Cabbage

Red Cabbage

¼ head

½ head

Turnip

Turnip

16 oz

32 oz

Red Onion

Red Onion

1

1

Garlic

Garlic

2 cloves

4 cloves

Butter

Butter

1 ½ tbsp

3 tbsp

Sage

Sage

¼ oz

½ oz

Red Wine Vinegar

Red Wine Vinegar

2 tbsp

4 tbsp

You'll Need

Olive Oil

Olive Oil

1 tbsp

2 tbsp

Salt

Salt

dash

dash

Pepper

Pepper

dash

dash

Vegetable Peeler

Vegetable Peeler

1

1

Sauté Pan

Sauté Pan

1

1

Saucepan

Saucepan

1

1

1

Prep Ingredients/Boil Turnips

Photo based on 2-serving recipe

1

Prep Ingredients/Boil Turnips

Fill

large

saucepan ¾ with water, bring to boil over medium-high heat

Wash and dry all produce

Peel, then chop turnips into quarter-size chunks, then add to saucepan and boil until tender, ~20 minutes

Thinly slice cabbage

Peel and chop onion

Roughly chop garlic

Chop sage leaves

-For eggplant variation: Cube into 1 ½ inch pieces

2

Fry Garlic

Photo based on 2-serving recipe

2

Fry Garlic

Add

1

2

tablespoon

s

olive oil in

large

sauté pan, bring to medium heat

Add garlic, cook until fragrant and lightly browned, 1-2 minutes

Remove garlic from pan, set aside

3

Cook Onion and Cabbage

Photo based on 2-serving recipe

3

Cook Onion and Cabbage

Add onion to now-empty pan

Cook until translucent, 3-4 minutes

Add cabbage, vinegar, and

1

2

butter packet

s

Cook until cabbage is wilted and tender, ~5 minutes

4

Cook Protein

Photo based on 2-serving recipe

4

Cook Protein

Optional:Pound chicken or pork chops with meat tenderizer until ½ inch thick (ignore for eggplant variation)

Generously season chicken/pork/eggplant with salt, pepper, and half of sage leaves

Coat now-empty pan with olive oil over medium-high heat

Add chicken/pork/eggplant, cook until browned and fully cooked, ~4-5 minutes per side

, working in batches if necessary

5

Mash Turnips

Photo based on 2-serving recipe

5

Mash Turnips

When turnips are done boiling, drain water, then mash them with meat tenderizer or a large spoon

Add garlic, remaining butter, and remaining sage

Mix until combined and butter has melted

Season with salt and pepper, as desired

6

Plate

6

Plate

Plate sage chicken/pork/eggplant, mashed turnips, and sautéed cabbage

Enjoy!

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