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Publix Aprons Recipes

Chicken With Peppercorn Sauce, Garlic Potato Cakes and Tomato Salad

Total Time - 35 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare potato cakes and begin to bake - 10 minutes
  • Prepare tomato salad and chill - 15 minutes
  • Turn potato cakes and prepare chicken; - 10 minutes

Chicken With Peppercorn Sauce, Garlic Potato Cakes and Marinated Tomato Salad

Chicken With Peppercorn Sauce

Ingredients
1 pound boneless chicken tenders
1 tablespoon Dijon mustard
cooking spray
2 tablespoons cream sherry
1 cup reduced-fat milk
1 packet brown gravy mix (about 1 ounce)
1/2 teaspoon fresh ground peppercorns

Steps
  1. Preheat large sauté pan on medium 2–3 minutes. Combine chicken and mustard in medium bowl until evenly coated.
  2. Remove pan from heat and coat with cooking spray. Place chicken in pan (wash hands); cook 2 minutes on each side.
  3. Stir in remaining ingredients. Cook 2–3 minutes, stirring frequently, or until sauce thickens. Serve.

CALORIES (per 1/4 recipe) 190kcal; FAT 4g; CHOL 70mg; SODIUM 590mg; CARB 7g; FIBER 0g; PROTEIN 29g; VIT A 2%; VIT C 2%; CALC 8%; IRON 6%

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Garlic Potato Cakes

Ingredients
1/4 cup egg substitute (or 1 egg, beaten)
1/4 cup sour cream
1 tablespoon flour
1 teaspoon roasted garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups refrigerated hash brown potatoes
cooking spray

Steps
  1. Preheat oven to 450°F. Combine all ingredients (except potatoes and cooking spray) in medium bowl. Stir in potatoes and mix well.
  2. Generously coat baking sheet with cooking spray. Scoop potato mixture into 4 patties on baking sheet about 2 inches apart. Use back of spoon to flatten cakes until 1/2-inch-thick. Bake 15 minutes.
  3. Turn potato cakes and bake 5–10 more minutes or until golden. Serve.

CALORIES (per 1/4 recipe) 90kcal; FAT 2.5g; CHOL 10mg; SODIUM 430mg; CARB 15g; FIBER 1g; PROTEIN 3g; VIT A 4%; VIT C 0%; CALC 2%; IRON 2%

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Tomato Salad

Ingredients
2 premium tomatoes (rinsed)
1/4 cup crumbled feta cheese
1/4 cup balsamic vinaigrette

Steps
  1. Cut tomatoes into wedges; place in small bowl. Add remaining ingredients; toss to coat.
  2. Chill until ready to serve.

CALORIES (per 1/4 recipe) 80kcal; FAT 7g; CHOL 10mg; SODIUM 280mg; CARB 5g; FIBER 1g; PROTEIN 2g; VIT A 15%; VIT C 15%; CALC 6%; IRON 2%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 17 ITEMS TO LIST

Dairy
Add to your grocery list 1/4 cup crumbled feta cheese
Add to your grocery list 1/4 cup egg substitute (or 1 egg)
Add to your grocery list 1 cup reduced-fat milk
Add to your grocery list 2 cups refrigerated hash brown potatoes
Add to your grocery list 1/4 cup sour cream

Dry Grocery
Add to your grocery list 1 tbsp Dijon mustard
Add to your grocery list 1/4 cup balsamic vinaigrette
Add to your grocery list 1 packet (1 oz) brown gravy mix
Add to your grocery list cooking spray
Add to your grocery list 2 tbsp cream sherry
Add to your grocery list 1 tbsp flour
Add to your grocery list 1/2 tsp fresh ground peppercorns

Meat
Add to your grocery list 1 lb boneless chicken tenders

Produce
Add to your grocery list 1 tsp roasted garlic
Add to your grocery list 2 tomatoes (premium)

Suggested Items
Add to your grocery list chocolate dessert
Add to your grocery list extra sour cream for potato cakes

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Utensils & Cookware

  • large sauté pan
  • baking sheet
  • mixing bowls
  • tongs, spatula
  • cooking spoons
  • knife and cutting board
  • measuring utensils
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Aprons Advice

Reduce prep time by serving with egg noodles instead of potato cakes.
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Recipe Version poul0020