Dijon Chicken
with shredded brussels sprouts salad
Chicken tenders have a grown-up touch when seared and tossed with a Dijon mustard pan sauce. Shredding brussels sprouts to serve on the side results in a flavor and crunch that are completely different than when sprouts are cooked.
Ingredients
- Shallots - 1 bulb, diced
- Chicken breasts, boneless and skinless (or buy pre-cut chicken breast tenders) - 1 lb, cut into strips
- Oil, cooking - 1 Tbsp
- Vinegar, red or white wine - 2 tsp
- Stock, chicken or vegetable - 1/3 cup
- Mustard, dijon (preferably whole grain) - 1 Tbsp
- Honey - 2 tsp
- Pecan halves - 1/2 cup, chopped
- Brussels sprouts - 1 lb
- Mustard, Dijon - 1 tsp
- Honey - 1 tsp
- Vinegar, red or white wine - 1 tsp
- Oil, olive - 3 Tbsp
- Cranberries, dried - 1/3 cup (sub dried cherries)
- Cheese, goat - 3 oz
Nutrition Facts
Prep
- Pecans / Shallots - Prep as directed. 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 (you can also thinly slice them by hand or with a mandolin). Watch this video on shredding carrots in the food processor for tips - just sub whole brussels sprouts for the carrots. (Can be done up to 3 days ahead)
- Chicken breasts - Slice into 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 (for the sprouts), vinegar, honey 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 and saute, scraping up any bits on the bottom of the pan, until shallots become tender, ~3 minutes. Add stock, mustard and honey and whisk. Simmer until sauce thickens, ~2 minutes. Add chicken back into the skillet and stir to coat in sauce.
- Serve chicken with any extra pan sauce over top and salad on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
83 reviews
Husband made this; it was basic and good. Salad was so-so. We used cabbage. I would try the brussel sprouts next time. From what the other reviews say, it sounds like a winner.
0 HelpfulMy grocery didn't have shallots and I didn't have time to go to another store, so instead I used a vidalia onion and some garlic. It was pretty good as an emergency substitution, but somewhere down the line I definitely want to try this again with shallots! I especially loved the salad!!
0 HelpfulChicken was outstanding -- I wanted to scoop up every bit of the shallot sauce. The brussels sprouts salad was interesting, but I think I prefer my sprouts roasted. I used sugar roasted pecans on the salad and the sweetness really improved the flavor.
0 HelpfulThis was the first meal out of the 15 or so that I've made following recipes on here that I really didn't care for. The sauce didn't really stick to the chicken and it just tasted very plain.
0 Helpful