Dijon Chicken
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!)
Ingredients
- 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
Nutrition Facts
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!
Nutrition Facts
Reviews
Ratings
23 reviews
This was a fun meal to make. My 7 year old helped me make the salad and the whole meal was delicious!
0 HelpfulSuper easy to prep! We don’t like tarragon so I left it out. Generously salting and peppering the chicken is a must.
0 HelpfulVery 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 HelpfulTurned 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 HelpfulThis 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