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; 2 cloves Shallots, diced; 2 tsp Tarragon, fresh (opt), 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 Total: 40

Original GF Paleo Vegetarian

Chicken tenders get a grown-up touch when seared and tossed with a Dijon mustard pan sauce. Shredding Brussels sprouts to serve in a salad on the side gives them flavor and crunch. This meal was last featured in 2020.
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

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

Dijon Chicken with Tarragon:

Shallots - 2 cloves , diced
Tarragon, fresh (opt) - 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 (if using) - 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.
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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