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Chicken in a Garlic Dijon Pan Sauce

Chicken in a Garlic Dijon Pan Sauce

with Arugula Salad & Garlic Bread

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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.

Tags:Calorie Smart
Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 clove

Garlic

1 unit

Shallot

1 unit

Roma Tomato

1 unit

Demi Baguette

(ContainsWheat, Soy)

5 teaspoon

Red Wine Vinegar

2 teaspoon

Dijon Mustard

10 ounce

Chicken Cutlets

1 unit

Chicken Demi-Glace

(ContainsMilk)

2 ounce

Arugula

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

¼ teaspoon

Sugar

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories610 kcal
Fat29 g
Saturated Fat11 g
Carbohydrate46 g
Sugar9 g
Dietary Fiber3 g
Protein37 g
Cholesterol140 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Whisk
Baking Sheet
Paper Towel
Large Pan
Aluminum Foil
Large Bowl
Instructionsarrow up iconarrow up icon
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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.