Dijon Chicken

This recipe may seem kind of simple, but what makes it special is the incredible Dijon mustard sauce. I can imagine putting the sauce on bread, meat, salad, sandwiches, and more. The chicken was juicy and complimented the sauce amazingly. The garlic bread made the meal extra special with its great taste. This recipe is from Hello Fresh. 

Makes 2 servings 

Chicken in a Dijon Sauce with Balsamic Greens and Garlic Bread

Ingredients

1 clove garlic

1 ciabatta 

10 oz. chicken cutlets

1 teaspoon chicken stock concentrate

2 teaspoons Dijon mustard

2 tablespoons sour cream

2 oz. mixed greens

1/2 oz. walnuts

5 teaspoons balsamic vinegar

1 tablespoon olive oil

3 tablespoons butter

Salt

Pepper

Instructions

Heat broiler to high. Wash and dry all produce. Peel and mince garlic. Halve ciabatta. Place 2 TBSP butter in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the garlic. Season with salt and pepper.

Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.

Add remaining garlic to same pan; cook until fragrant, 30 seconds. Stir in stock concentrate and ¼ cup water. Simmer until reduced, 2-3 minutes. Stir in sour cream, half the mustard, and 1 TBSP plain butter; remove from heat. Season with salt and pepper. 

Meanwhile, in a large bowl, toss mixed greens and walnuts with half the vinegar and a large drizzle of olive oil. Season with salt and pepper.

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

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