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.
- 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
- 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)
- 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!
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 Helpful
Needed to nearly triple the salad dressing for it to be tasted. Liked it!0 Helpful
My 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 Helpful
Chicken 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 Helpful
Salad needed more dressing0 Helpful
This 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