A rustic dish transformed with finesse: succulent pan-seared chicken breasts seasoned with smoked paprika are sliced and served over a bed of garlic-scented sautéed cabbage, delicately finished with a splash of soy and a whisper of olive oil. The deep umami of the jus and the silky texture of the cabbage elevate this simple composition into a refined, comforting plate suitable for an elegant weeknight dinner or a casual dinner party.

Ingredients

• 2 boneless, skinless organic chicken breasts
• 1 small Savoy or Napa cabbage, finely chiffonaded
• 4 garlic cloves, thinly sliced
• 2 Tablespoons cold-pressed extra virgin olive oil
• 1 Tablespoon aged soy sauce or tamari
• 1 teaspoon smoked paprika (preferably Spanish Pimentón de la Vera)
• Fleur de sel and freshly ground black pepper
• 1 Tablespoon unsalted European-style butter (optional, for finishing)
• Fresh flat-leaf parsley or chervil, finely chopped, for garnish

Preparation

1. Season the chicken: Pat the chicken breasts dry. Season generously with fleur de sel, black pepper, and smoked paprika. Allow to rest at room temperature for 10 minutes.
2. Sear the chicken: In a large sauté pan or cast-iron skillet, heat 1 Tablespoon of olive oil over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 6–7 minutes per side, or until golden brown and just cooked through. Transfer to a plate, tent with foil, and let rest.
3. Sauté aromatics: Lower the heat to medium. Add the remaining Tablespoon of olive oil to the same pan, followed by the sliced garlic. Sauté gently for 1 minute, or until aromatic but not browned.
4. Wilt the cabbage: Add the cabbage to the pan and toss to coat in the infused oil. Sauté for 5–7 minutes, stirring occasionally, until the cabbage becomes tender and begins to caramelize at the edges.
5. Deglaze and season: Add the soy sauce and stir to deglaze the pan. Taste and adjust seasoning with additional salt or pepper as needed. For added richness, swirl in the butter just before serving.
6. Plate the dish: Slice the rested chicken breasts on a bias. Spoon the cabbage onto warm plates and arrange the sliced chicken over top. Drizzle any pan juices over the chicken.
7. Garnish and serve: Sprinkle with chopped parsley or chervil. Serve immediately with a glass of dry Riesling or Pinot Noir.