with shredded Brussels sprouts salad
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!)
- 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
- 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
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)
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!