Chicken in a Garlic Dijon Pan Sauce
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Chicken in a Garlic Dijon Pan Sauce

Chicken in a Garlic Dijon Pan Sauce

with Arugula Salad & Garlic Bread

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.

Calorie Smart

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

Total Time30 minutes
Prep Time10 minutes


serving amount

1 clove


1 unit


1 unit

Roma Tomato

1 unit


(Contains Soy, Wheat)

5 teaspoon

Red Wine Vinegar

2 teaspoon

Dijon Mustard

10 ounce

Chicken Cutlets

1 unit

Chicken Demi-Glace

(Contains Milk)

2 ounce


Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Cooking Oil

¼ teaspoon


2 tablespoon


(Contains Milk)




Nutrition Values

/ 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.


Small Bowl
Baking Sheet
Paper Towel
Large Pan
Aluminum Foil
Large Bowl



• 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.

Make Garlic Bread

• 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.

Sear Chicken

• 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.

Make Sauce

• 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.

Make Salad

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

Finish & Serve

• 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.