Chicken in Dijon Sauce

Name: Chicken in Dijon Sauce with Balsamic Greens & Grapes plus Garlic Bread
Yield: 2 servings
Cuisine: French
Ingredients: 1 clove Garlic; 2 1/4 oz Red Grapes; 1 Bread; 10 oz Chicken Cutlets; 1 unit Chicken Stock Concentrate; 2 tsp Dijon Mustard; 2 tbsp Sour Cream; 2 oz Mixed Greens; 1/2 oz Walnuts; 5 tsp Balsamic Vinegar; 1 tbsp Olive Oil; 3 tbsp Butter; Salt; Black Pepper

with Balsamic Greens & Grapes plus Garlic Bread

By Recipe0 System

With sweetness from grapes, crisp texture from lettuce, and buttery crunch from walnuts, it’s hard to beat a Waldorf salad. Typically, it’s all tossed in a creamy dressing, but tonight, we switch things up with a balsamic vinaigrette for satisfying tang. We didn’t totally ditch the rich, creamy vibes, though—you’ll find those in a luscious Dijon sauce for pan-roasted chicken breasts. Alternate with bites of buttery garlic ciabatta, or use the bread to swipe up every last drop of sauce.

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 clove Garlic
2 1/4 oz Red Grapes
1 Bread
10 oz Chicken Cutlets
1 unit Chicken Stock Concentrate
2 tsp Dijon Mustard
2 tbsp Sour Cream
2 oz Mixed Greens
1/2 oz Walnuts
5 tsp Balsamic Vinegar
1 tbsp Olive Oil
3 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Heat broiler to high. Wash and dry produce.

Peel and mince garlic. Halve grapes. Halve ciabatta.

Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper.
2

Pat chicken* dry with paper towels; season all over with salt and pepper.

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

Transfer chicken to a cutting board.
3

Add remaining garlic to same pan; cook until fragrant, 30 seconds.

Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Simmer until reduced, 2-3 minutes.

Stir in sour cream, half the mustard, and 1 TBSP plain butter (2 TBSP for 4); remove from heat. Season with salt and pepper. (Taste and add more mustard if desired.)
4

Meanwhile, in a large bowl, toss mixed greens, grapes, and walnuts with half the vinegar (all for 4 servings) and a large drizzle of olive oil. Season with salt and pepper.
5

Spread cut sides of ciabatta with garlic butter; place cut sides up on a baking sheet. Broil until golden brown, 2-3 minutes. TIP: Watch carefully to avoid burning.

Halve garlic bread on a diagonal.
6

Thinly slice chicken crosswise.

Divide chicken, salad, and garlic bread between plates. Top chicken with pan sauce and serve.

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