Yummy Deliciousness

I about botched this dinner, but it somehow pulled through.  Surprisingly, when Jordan took his second bite, announced, "This is a 5 Star dinner!"  This is from the October 2011 Real Simple Magazine.

Chicken with Potatoes, Bacon, and Cabbage
Serves 4

3/4 pound new potatoes, thinly sliced
2 tablespoons olive oil
Kosher salt and black pepper
4 6-ounce boneless, skinless chicken breasts
3 slices bacon, chopped
1 small shallot, minced
1 Tbs dry mustard
3 Tbs cider vinegar
1/2 small head savoy cabbage (8 oz), cut into 1/2 inch strips

Heat oven to 425 degrees F.  On a rimmed baking sheet with liner, toss the potatoes with 1 Tbs. oil, 1/2 tsp. salt, and 1/4 tsp. pepper.  Roast, tossing once, until golden brown and tender, 20 to 25 minutes.

Meanwhile, heat the remaining Tbs. of oil in a large skillet over medium-high heat.  Season the chicken with 1/2 tsp. salt and 1/4 tsp. pepper, cook until golden brown and cooked through.

In a second large skillet, cooke the bacon over medium heat until crisp, remove to separate bowl.  Put shallot, mustard, and vinegar in skillet, and cook, stirring frequently, until the shallot is soft, about 2 minutes.  Add the cabbage and cook, tossing, until wilted, about 2-4 minutes.  Serve with the chicken and sprinkle with bacon.