Chicken in Dijon Sauce

Name: Chicken in Dijon Sauce with Balsamic Greens & Grapes plus Garlic Bread
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 clove Garlic; 2.25 ounce Red Grapes; 1 unit Ciabatta Bread; 10 ounce Chicken Cutlets; 1 unit Chicken Stock Concentrate; 2 teaspoon Dijon Mustard; 2 tablespoon Sour Cream; 2 ounce Mixed Greens; ½ ounce Walnuts; 5 teaspoon Balsamic Vinegar; 1 tablespoon Olive Oil; 3 tablespoon Butter; Salt; Pepper

with Balsamic Greens & Grapes plus Garlic Bread

Recipe Development TeamPublished on September 01, 2021

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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.

Tags:

Carb Smart

•Easy Prep

•Calorie Smart

Allergens:

Soy

•Wheat

•Milk

•Tree Nuts

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 clove

Garlic

2.25 ounce

Red Grapes

1 unit

Ciabatta Bread

(Contains: Soy, Wheat)

10 ounce

Chicken Cutlets

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream

(Contains: Milk)

2 ounce

Mixed Greens

½ ounce

Walnuts

(Contains: Tree Nuts)

5 teaspoon

Balsamic Vinegar

Not included in your delivery

1 tablespoon

Olive Oil

3 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories640 kcal

Fat38 g

Saturated Fat15 g

Carbohydrate35 g

Sugar8 g

Dietary Fiber2 g

Protein36 g

Cholesterol165 mg

Sodium680 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

•Small Bowl

•Large Pan

•Paper Towel

•Large Bowl

•Baking Sheet

Instructions

• 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.

• 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.

• 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.)

• 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.

• 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.