with shredded Brussels sprouts salad
Chicken tenders get a grown-up touch when seared and tossed with a Dijon mustard and tarragon pan sauce. Shredding Brussels sprouts to serve in a salad on the side gives them flavor and crunch. This meal was last featured in 2017.
Smarts: Use whole grain mustard if you have it - it will add great texture to the chicken. (But regular Dijon mustard works just fine too!)
- Pecans - 1/2 cup, chopped
- Brussels sprouts - 1 lb, shredded (sub baby spinach or baby kale)
- Mustard, Dijon - 1 tsp
- Vinegar, red or white wine - 1 tsp
- Honey - 1 tsp
- Oil, olive - 3 Tbsp
- Cranberries, dried - 1/2 cup
- Cheese, goat - 4 oz
- Shallots - 2 cloves, diced
- Tarragon, fresh - 2 tsp, chopped
- Chicken breasts, boneless and skinless - 1 lb, cut into thick strips (or buy pre-cut chicken breast tenders)
- Oil, cooking - 1 Tbsp
- Vinegar, red or white wine - 2 tsp
- Stock, chicken or vegetable - 1/3 cup
- Mustard, Dijon - 1 Tbsp (preferably whole grain)
- Honey - 2 tsp
- Pecans / Shallots / Tarragon - Prep as directed. Store separately. You can leave the pecans raw for the salad, or if you prefer, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead)
- Brussels sprouts - Put the slicing disk in a food processor and shred sprouts (video is for carrots, but the method is the same; you can also thinly slice them by hand or with a mandolin). (Can be done up to 3 days ahead)
- Chicken breasts - Slice into thick strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Combine mustard, vinegar, honey (the portions for the sprouts), and olive oil. Season with some salt and pepper. Toss with brussels sprouts, cranberries, and pecans. Crumble goat cheese over top.
- Heat a skillet or saute pan over medium-high. Add cooking oil. When oil begins to shimmer, add chicken and saute until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to a plate and return pan to heat. Add shallots and vinegar (portion for the chicken) and saute, scraping up any bits on the bottom of the pan, until shallots become tender, ~3 minutes. Add stock, tarragon, mustard, and honey (the portions for the chicken) and whisk. Simmer until sauce thickens, ~2 minutes. Add chicken back into the skillet and stir to coat in sauce.
- Serve chicken with extra pan sauce over top and salad on the side. Enjoy!
This was a fun meal to make. My 7 year old helped me make the salad and the whole meal was delicious!0 Helpful
Super easy to prep! We don’t like tarragon so I left it out. Generously salting and peppering the chicken is a must.0 Helpful
Very easy to throw together and minimum prep. Flavors worked well together. Used red wine vinegar and spicy honey. I'd suggest a rub or a marinade for the chicken ahead of time to give chicken more flavor.0 Helpful
The flavors of the salad and chicken worked well together.0 Helpful
Turned out great! Roasted the Brussel sprouts first so they were warm and crispy. The goat cheese added a perfect tang to the salad. Would definitely make again.1 Helpful
This was a frustrating one - while the salad was great and the carrots were tasty, this really didn't make a meal. It was disappointing that it was just recommended to heat up the chick peas from the can. We added pasta and I toasted up the chickpeas which made this actually feel like a meal. cooksmarts usually does such an excellent job in translating the original into vegetarian recipes but this wasn't one of them.0 Helpful