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Chicken with Pan Sauce
with spring vegetable saute

Active: 30 min Total: 30 min
The fresh flavors of spring really shine through the vegetable saute served alongside seared chicken breasts in this quick, colorful meal. Salty, savory pancetta gives the saute a rich infusion of flavor.
Tags

Ingredients

Metric
Servings:
4
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 variety - 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, Spring Vegetable Saute
  • Peas, frozen or fresh - 1 cup (sub diced green beans)
  • Butter - 2 Tbsp
  • Lemon juice - 2 tsp

Nutrition Facts

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Prep

  1. Shallots / Pancetta - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Chicken - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  3. Asparagus - Chop into 1" / 2.5cm pieces.
  4. Peas - If using frozen peas, heat in the microwave or run under warm water to defrost.

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Make

  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!

Nutrition Facts

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Reviews

Ratings

Original (111)
Gluten-free (3)
Paleo (18)
Vegetarian (21)

40 reviews

Excellent. Not heavy. Used asparagus and stir bought three cheese raviolis.

By: Mary
Posted: Jan 17, 2021
Diet: Original
0 Helpful

So delicious though a little decadent for the regular rotation. I look forward to making it again for a special occasion. I used a whole 12 oz. bag of cole slaw mix just to use it up and it was great.

By: Rachel
Posted: Mar 26, 2019
Diet: Vegetarian
0 Helpful

One of my favorites! Love the addition of cabbage. Good way to get your veggies all on one bowl. :)

By: Sarah
Posted: Sep 26, 2017
Diet: Original
0 Helpful

Popular, and good for leftovers

By: Kristen
Posted: Sep 19, 2017
Diet: Original
0 Helpful

It was pretty good. Maybe a little too much shallot. There was a spiciness that was mildly off-putting, perhaps from the shallots. I thought the cabbage was an odd addition to the recipe, but I don't think it detracted at all, and I suppose it gave it some healthy fiber. I would absolutely make this again, but I would go with just on clove of shallot next time aroind.

By: Tricia
Posted: Aug 21, 2017
Diet: Original
0 Helpful

Very good, remember to make this again and double the recipe. Added a little ham.

By: Dana
Posted: Jul 23, 2017
Diet: Original
0 Helpful