Chuck's Saucy Threesome

TOTAL TIME: 28 min
Prep: 20 min
Inactive Prep: --
Cook: 8 min
YIELD:
LEVEL: --

ingredients

FOR APPLE-CABBAGE SAUCE WITH SALMON:
  • Salt and freshly cracked black pepper
  • Butter
FOR MUSHROOM AND PANCETTA SAUCE WITH CHICKEN:
  • Chicken breast
  • 1/4 cup chopped pancetta
  • 1 handful roughly chopped mixed mushrooms (use your favorites!)
FOR CREAMY MUSTARD SAUCE WITH STEAK:
  • 1 steak
  • 2 Tablespoons of grainy mustard
  • 1 cup cream
  • Salt and freshly cracked black pepper
  • Chives
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Directions:
For Apple-Cabbage Sauce with Salmon: Preheat the oven to 350 degrees F.

Sear the salmon in a pan until brown on both sides, transfer to a sheet pan and cook through in the oven.

In the same pan add the chopped green and red cabbage and let sit on medium-high heat for about 45 seconds. Deglaze the pan with the apple juice and lightly toss. Reduce the heat to a medium-low and add salt and pepper. Let simmer for another 3 minutes to let the liquid reduce and thicken. Add a generous nub of butter and stir until melted.

Create a bed of cabbage on a plate and place salmon fillet on top. Drizzle the remaining sauce over top of the salmon.

For Mushroom and Pancetta Sauce with Chicken: Preheat the oven to 350 degrees F.

Sear the chicken in a pan until brown on both sides, transfer to a sheet pan and cook through in the oven.

In the same pan over medium-high heat, add the pancetta and chopped mushrooms and lightly toss. Deglaze the pan with the chicken stock and again lightly toss. Reduce the heat to medium-low and add salt and pepper. Let simmer for 3 minutes to let the liquid reduce and thicken. Add a generous nub of butter and stir until melted. Place the chicken on a plate, and pour the sauce right on top, making sure to get a nice helping of mushrooms and pancetta.

For Creamy Mustard Sauce with Steak: Preheat the oven to 350 degrees F.

Sear the steak in a pan until brown on both sides. Transfer to a sheet pan and cook to the desired temperature in the oven.

In the same pan over medium-high heat, add the grainy mustard. Deglaze the pan with the cream and lightly toss. Reduce heat to a medium-low and season with salt and pepper. Let simmer for 3 minutes to let the liquid reduce and thicken. Place the steak on a plate, and pour the sauce right on top, garnish with a pinch of chives.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.