Cook: 20 minutes

Pan Roasted Do Good Chicken with Chef Tiffany Derry

Ingredients

2 large Do Good Chicken Boneless Skinless Chicken Breasts, sliced on a bias into three pieces


Kosher salt


Black pepper


¼ cup all-purpose flour


2 tsp. Shef Seasoning


¼ cup olive oil


1 cup yellow onion, small dice


1 tsp. garlic, minced


1 Gala apple, cored and cut into ¼-inch-thick slices (or your favorite apple)


1 tablespoon tarragon, chopped


2 tablespoons chives, sliced thin


1 cup apple cider


1 cup chicken broth


1 cup heavy cream


1 tablespoon apple cider vinegar


1 tsp honey (if sauce is more tart than preferred)

 

Pearl Couscous Salad

Vinaigrette:

½ lemon juiced


2 cloves garlic, coarsely chopped


1/4 cup olive oil


1 tsp chili flakes


1 tsp salt and freshly ground pepper


Couscous:

1/4 cup coarsely chopped flat-leaf parsley


½ pound (8oz.) whole grain Israeli couscous (follow directions for cooking on package)


1 cup packed arugula (reserve a handful for plating)


 

Chef Tiffany and Do Good Chicken is the collaboration we’ve all been waiting for! See below for her exclusive, easy-to-make recipe first seen on Good Morning Dallas. This chicken dish features fresh herbs, crisp apples, and, of course, Do Good Chicken.

Directions for Pan Roasted Chicken

  1. Make sure the chicken breast is dry, then season with salt and pepper. 
  2. In a shallow pan, add flour and a tsp. of Shef Seasoning. Dredge the chicken in the flour to cover both sides but shake off well to remove excess flour. Set aside.
  3. In a skillet, add oil over medium-high heat. Add the chicken and cook until lightly browned but not quite cooked through, about 2 minutes per side. Set the partially cooked chicken on another plate and set aside.
  4. In the same skillet add oil over medium-high heat. Add the onion and apples to the pan and season with salt and pepper. You want to cook for about 3 minutes then add garlic. Continue cooking for 3 more minutes until apples soften but should still have crunch. 
  5. Add the cider and broth to the pan and bring to a boil. You want to reduce broth by half to concentrate flavor.
  6. Add cream and bring back up to boil and allow to simmer until slightly thickened. About 5 minutes.
  7. In the pan add vinegar, honey, and tarragon and adjust flavor with salt and pepper. Add chicken to pan and allow to finish cooking in sauce. 
  8. Right before serving, sprinkle the chives over sauce and serve.  

Directions for Pearl Couscous Salad

  1. In a small bowl, whisk together lemon, garlic, olive oil, salt, pepper, and chili.
  2. In a large bowl mix all remaining ingredients. 
  3. Pour half of vinaigrette over pasta and toss. Adjust flavor with black pepper if needed.
  4. Pasta can be eaten cold or room temperature.

Directions to Plate Full Dish

  1. Spoon one cup of couscous salad into wide bowl.
  2. Spoon chicken and sauce on half the couscous and garnish with remaining arugula.
  3. Enjoy!

Ingredients

2 large Do Good Chicken Boneless Skinless Chicken Breasts, sliced on a bias into three pieces


Kosher salt


Black pepper


¼ cup all-purpose flour


2 tsp. Shef Seasoning


¼ cup olive oil


1 cup yellow onion, small dice


1 tsp. garlic, minced


1 Gala apple, cored and cut into ¼-inch-thick slices (or your favorite apple)


1 tablespoon tarragon, chopped


2 tablespoons chives, sliced thin


1 cup apple cider


1 cup chicken broth


1 cup heavy cream


1 tablespoon apple cider vinegar


1 tsp honey (if sauce is more tart than preferred)

 

Pearl Couscous Salad

Vinaigrette:

½ lemon juiced


2 cloves garlic, coarsely chopped


1/4 cup olive oil


1 tsp chili flakes


1 tsp salt and freshly ground pepper


Couscous:

1/4 cup coarsely chopped flat-leaf parsley


½ pound (8oz.) whole grain Israeli couscous (follow directions for cooking on package)


1 cup packed arugula (reserve a handful for plating)


 

Featured Product

Boneless Skinless Chicken Breasts