Dijon Chicken
with shredded Brussels sprouts salad

Name: Dijon Chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 cup Pecans, chopped; 1 lb Brussels sprouts, shredded (sub baby spinach or baby kale); 1 tsp Mustard, Dijon; 1 tsp Vinegar, red or white wine; 1 tsp Honey; 3 Tbsp Oil, olive; 1/2 cup Cranberries, dried; 4 oz Cheese, goat; 2 cloves Shallots, diced; 2 tsp Tarragon, fresh, chopped; 1 lb Chicken breasts, boneless and skinless, cut into thick strips (or buy pre-cut chicken breast tenders); 1 Tbsp Oil, cooking; 2 tsp Vinegar, red or white wine; 1/3 cup Stock, chicken or vegetable; 1 Tbsp Mustard, Dijon (preferably whole grain); 2 tsp Honey

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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!)

Proteins

Chicken, non-ground

Cuisines

European - Mediterranean

Ingredients

Metric

Servings:

Shredded Brussels Sprouts Salad:

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

Dijon Chicken with Tarragon:

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

Prep

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)

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Make

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!

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