Peppercorn Dijon Chicken
with Sweet Potato Rounds & Kale-Apple Salad
- Milk
- Eggs
We think anything you coated in this French-inspired sauce would be incroyable–but for tonight, it’s the trusted chicken cutlet, pan seared and then draped in a velvety demi-glace and shallot-peppercorn sauce, finished with honey mustard, crème fraîche, and, yup, butter. C’mon chefs, that’s just not playing fair. Anyways, all that rich chickeny goodness is paired with garlic roasted sweet potatoes and a bright, palate-cleansing kale-apple salad. Mon dieu!
Ingredients
2 unit
Sweet Potatoes
1 unit
Shallot
1 tablespoon
Black Peppercorns
4 ounce
Kale
1 teaspoon
Garlic Powder
10 ounce
Chicken Cutlets
1 unit
Chicken Demi-Glace
(Contains: Milk)
2 tablespoon
Crème Fraîche
(Contains: Milk)
3 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Apple
1 ounce
Dried Cranberries
½ ounce
Sunflower Seeds
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Slice sweet potatoes into ¼-inch-thick rounds. Remove and discard any large stems from kale; chop into bite-size pieces. Halve, peel, and finely dice half the shallot (whole for 4 servings). Place peppercorns in a zip-close bag and crush with a heavy-bottomed pan or rolling pin.
• In a large bowl, toss sweet potatoes with a large drizzle of oil, half the garlic powder (you’ll use the rest later), a couple big pinches of salt, and pepper. • Arrange on a baking sheet in a single layer. Roast on the top rack until browned and cooked through, 20-25 minutes.
• While sweet potatoes roast, place kale in bowl used for sweet potatoes and lightly season with salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. (TIP: To make kale even more tender, add a drizzle of olive oil along with the salt before massaging.) Set aside.
• Pat chicken* dry with paper towels and season all over with remaining garlic powder, 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. TIP: If chicken begins to brown too quickly, reduce heat to medium and cover after chicken is flipped. • Transfer chicken to a cutting board and tent with foil. Turn off heat; rinse and wipe out pan.
• Heat a drizzle of oil in same pan over medium heat. Add minced shallot; cook, stirring occasionally, until lightly browned, 2-3 minutes. • Add ¼ cup water (½ cup for 4 servings), demi-glace, and ½ tsp crushed peppercorns (1 tsp for 4) and bring to a simmer; cook, stirring occasionally, until thickened, 1-3 minutes. Remove from heat. • Stir in crème fraîche, half the dressing (you’ll use the rest in the next step), and 1 TBSP butter (2 TBSP for 4) until butter is melted. Taste and season with salt.
• Halve, core, and thinly slice apple. • To bowl with kale, add apple, cranberries, sunflower seeds, half the Parmesan, and remaining dressing to taste; toss to coat. Taste and season with salt and pepper.
• Thinly slice chicken crosswise. • Divide chicken, sweet potatoes, and salad between plates. Spoon sauce over chicken. Sprinkle remaining Parmesan over salad and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the peppercorn Dijon sauce, calling it "amazing" and "restaurant-worthy"; the kale salad surprised skeptics with its delicious mix of apples and cranberries 🍎
- Ease of prep: Some found crushing peppercorns challenging; massaging kale was new to many but made it more tender and enjoyable
- Suggestions: Consider cooking sweet potatoes slightly thicker to avoid burning; adjust sauce sweetness to taste by modifying honey amount
- Leftovers: Leftover chicken and sauce mixed well with kale salad ingredients for a tasty next-day lunch
- Portions: Several noted generous salad portions; a few wanted more chicken or found cutlets on the small side
Reviews from our home cooks
Another all time favorite! That sauce is AMAZING! So so good! The sweet potatoes were cooked to perfection and so was the chicken! Love the salad with the craisins and apples! Will do this one again!
This recipe was great (with the following exception) and we hope to see it again! The honey mustard dressing you guys send is awful. It tastes like cheap mayo and we literally never use it :( For this recipe, we subbed a beautiful and simple homemade dressing of lemon juice, dijon, honey, olive oil, and S&P. It was perfect with the other salad ingredients and meal flavors. For the chicken sauce, we added a little bit of sour cream, an extra half tablespoon of butter (to sub for the fat in the dressing), 1 tsp honey, and approx 1 tbsp dijon. Next time I will omit the honey from the pan sauce, as it was too sweet with the demi glace. We also loved the sweet potatoes cooked this way!
This is one of my favorites so far - I would have given it 4.5 or 5 stars if that had been an option (extra credit, in other words! We thought it was THAT good). And the Dijon sauce on the chicken was killer! Which was a surprise since we generally don't like Dijon and picked this meal for the sweet potatoes and kale salad (which was fantastic as well!) and were a bit apprehensive about the chicken. Glad we decided to give it a go!
Absolutely delicious recipe for all three items! The peppercorn sauce on the chicken is really unique and tasty, the sweet potato rounds were tasty with a great consistency, and the salad was gourmet!
This was such a delicious and filling dinner!! We loved the sauce for the chicken, the sweet potatoes were sooo yummy and the apple cranberry kale was salad was refreshing!! This worked well for both my vegetarian and anti-vegetable kids! Definitely would want this meal again!!
Great sauce. The potato rounds are too thin at 1/4", resulting in over cooking at the suggested oven temp and minimum duration. I expected not to have to watch the potatoes, and still have a reasonable cooked product - I was wrong. The rounds were way over cooked. Also, how about creating of a video of the prep steps so I can watch the technique required to meet the prep duration that is listed in the recipe card? I can never seem to do the prep quickly enough!
Excellent flavors. The sauce tastes special but was easy to make, and there was plenty of it. The peppercorns were hard to crush. It took a full hour longer than the estimated time.
The tips on massaging kale definitely made it more likable. Again like with the pork chop I do not see the need to cut the chicken cutlets into strips other than presentation. I think the black peppercorns were an overkill. If you have peppered with your own pepper grinder I think there is more than enough fresh pepper in the recipe
Sauce was so yummy! I cut up left over chicken mixed with sauce, cranberries, sunflower seeds and cheese and put it on top of the leftover Kale the next day for lunch. Instructions on softening kale was very useful!
This meal was so good. Kale salad was actually really good and I don't typically like them. Apparently the trick is massaging the kale to make it less stabby. I feel that kale, I too need a massage to feel less stabby.
