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Chicken with Pan Sauce
with spring vegetable saute

Active: 30 Total: 30

In this quick, colorful meal the fresh flavors of spring really shine through the vegetable saute that is served alongside seared chicken breasts. Salty, savory pancetta gives the saute a rich infusion of flavor. We last featured this meal in 2017.



Chicken with Dijon Pan Sauce:
  • Chicken breasts, boneless and skinless - 1 1/2 lbs (sub chicken thighs)
  • Oil, cooking - 2 Tbsp
  • Italian seasonings - 1 tsp
  • Wine, white - 1/4 cup (sub any type stock)
  • Stock, any type - 1 1/4 cup
  • Arrowroot powder - 2 tsp
  • Water - 2 Tbsp
  • Mustard, Dijon - 1 Tbsp
Spring Vegetable Saute:
  • Shallots - 2 cloves , diced
  • Pancetta - 4 oz , chopped (look for pre-chopped)
  • Asparagus - 1 lb , chopped into 1” / 2.5 cm pieces
  • Peas, frozen or fresh - 1 cup (sub diced green beans)
  • Butter - 2 Tbsp
  • Lemon juice - 2 tsp


  1. Shallots / Pancetta - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Chicken - Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

  3. Asparagus - Chop into 1" / 2.5 cm pieces.

  4. Peas - If using frozen peas, heat in the microwave or run under warm water to defrost.

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  1. Heat a saute pan over medium-high heat. Add butter and then pancetta. Saute until pancetta is starting to crisp up, 2 to 3 minutes. Add shallots and asparagus and continue cooking until asparagus is tender, 2 to 3 minutes more. Stir in peas until warm. Squeeze lemon juice over top and season with some salt and pepper. Set aside, covered to keep warm.

  2. Return pan to heat. Add cooking oil and then chicken to heated oil. Sear on both sides for 3 minutes.

  3. Lower heat to medium and add Italian seasoning, white wine, and stock, scraping up any brown bits that may have formed on the pan. Cover and cook for another 4 to 6 minutes, until chicken has reached an internal temperature of 165F / 74C degrees.

  4. Whisk together arrowroot powder, water, and mustard.

  5. Remove cooked chicken from pan and set aside. To remaining liquids in pan, add arrowroot powder mixture. Bring to a simmer and let sauce cook until thick. Turn off heat and season to taste with some salt and pepper.

  6. Serve chicken with pan sauce over top and vegetable saute on the side. Enjoy!



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