Chicken in a Garlic Dijon Pan Sauce

Name: Chicken in a Garlic Dijon Pan Sauce with Arugula Salad & Garlic Bread
Yield: 2 servings
Cuisine: French
Ingredients: 2 oz Arugula; 1 clove Garlic; 5 tsp Red Wine Vinegar; 1 unit Chicken Demi-Glace; 1 Tomato; 10 oz Chicken Cutlets; 2 tsp Dijon Mustard; 1 unit Demi-Baguette; 1 unit Shallot; 1 tsp Granulated Sugar, tsp; 2 tbsp Butter, tbsp; 1 tbsp Cooking Oil, tbsp; 1 tsp Olive Oil, tsp

with Arugula Salad & Garlic Bread

By Recipe0 System

Chicken is a dinner staple, and sometimes all you need is a fresh, new sauce to dress it up. Enter: This chicken with garlic Dijon pan sauce. Sautéed shallots and garlic add aromatic flavor and texture to a tangy Dijon and rich demi-glace. Pour that all over seared chicken, serve it with a fresh arugula and tomato salad and garlic bread on the side and you have a full, hearty, and delicious meal. Take our word for it: Dip your garlic bread in the pan sauce… you won’t regret it.

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 oz Arugula
1 clove Garlic
5 tsp Red Wine Vinegar
1 unit Chicken Demi-Glace
1 Tomato
10 oz Chicken Cutlets
2 tsp Dijon Mustard
1 unit Demi-Baguette
1 unit Shallot
1 tsp Granulated Sugar, tsp
2 tbsp Butter, tbsp
1 tbsp Cooking Oil, tbsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and halve shallot; mince half the shallot and thinly slice remaining. Peel and mince garlic. Halve baguette lengthwise. Cut tomato into a medium dice.

In a small bowl, whisk together half the mustard (you’ll use the rest later), half the vinegar, 1 TBSP olive oil, ¼ tsp sugar, and a pinch of salt and pepper. (For 4 servings, use all the vinegar, 2 TBSP olive oil, and ½ tsp sugar.) Stir in as much minced shallot as you like.
2

Place half the garlic and 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until melted and fragrant, 30 seconds.

Brush garlic butter onto cut sides of baguette; season with salt and pepper. Place cut sides up on a baking sheet.

Toast on top rack until lightly golden, 3-5 minutes.
3

Meanwhile, pat chicken* dry with paper towels; season generously with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Transfer chicken to a cutting board to rest. Tent with foil to keep warm.
4

Return same pan to medium heat. Add sliced shallot and cook until slightly softened, 1-2 minutes. (TIP: If needed, add a drizzle of olive oil.) Add remaining garlic; cook, stirring, until fragrant, 30 seconds.

Add demi-glace, remaining mustard, ¼ cup water, and a big pinch of pepper. Simmer until thickened, 1-2 minutes.

Remove pan from heat and stir in 1 TBSP butter until melted. Season with salt and pepper to taste.
5

In a large bowl, toss arugula and tomato with vinaigrette to taste. Season with salt and pepper.
6

Slice chicken crosswise. Halve garlic bread on a diagonal.

Divide chicken, arugula salad, and garlic bread between plates. Spoon pan sauce over chicken and serve.

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