with Apple, Walnut & Carrot Salad

Yield: 2

Onion is cooked until sweet and jammy, adding astonishing depth to a creamy, rich pan sauce for chicken. Caramelized onion is also the flavor bridge that connects the savory chicken to a sweet ‘n’ tangy side salad dressed with honey Dijon dressing.
Prep: 10 Cook: 35

• 6oz carrots
• ¼oz parsley
• 5tsp white wine vinegar
• 1oz chicken stock concentrate
• 1½oz honey Dijon dressing
• 1apple
• 1yellow onion
• ½oz walnuts
• 4oz kale
• 1tsp dried thyme
• 10oz chicken cutlets
• 2TBS crème fraîche
• 2TBS cream cheese
• salt & pepper
• 2tsp sugar
• 2tsp cooking oil
• 1TBS butter

Prep:
Wash and dry produce.
Remove and discard any large stems from kale, chop into bite-size pieces. Trim and peel carrots. Halve lengthwise, then slice into ¼-inch thick half-moons. Halve, core, and dice apple into ½-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.

Make salad:
Place kale in a large bowl, using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.
Tip: Don’t skip this step – massaging helps the kale leaves wilt slightly, lending a tender, not fibrous texture.) Add carrots and apple, toss to combine. Set aside.

Caramelize onion:
Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.
Add 2 tsp vinegar, ¼ tsp thyme, 1 tsp sugar, and a splash of water. Cook, stirring occasionally, until caramelized and jammy, 2- to 3-minutes.
Tip: If pan seems dry, stir in more splashes of water.) Season with salt and pepper.
Turn off heat, transfer to a small bowl. Wipe out pan.

Cook chicken:
Pat chicken dry with paper towels. Season all over with salt and pepper.
Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.
Remove from pan and set aside. Cover to keep warm.

Make sauce:
Return caramelized onion to pan. Stir in stock concentrate, ½ tsp vinegar, and ¼ cup water. Cook, stirring, until combined and thickened, 2- to 3-minutes.
Remove pan from heat. Stir in crème fraîche, cream cheese, half the parsley, and 1 TBS butter until combined.
Tip: If sauce seems too thick, stir in water 1 TBS at a time.

Finish & serve:
Drizzle dressing over salad, toss to coat.
Divide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve.