Carb Smart Chicken and Dijon Sauce
with Apple Walnut Salad
Tender chicken breasts and buttery Dijon sauce are a match made in French cuisine heaven! We've paired them with a spinach, apple and walnut salad tossed in a simple vinaigrette. Eating light never tasted so good!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
113 g
Baby Spinach
1 unit
Gala Apple
28 g
Walnuts, chopped
(Contains Walnuts)
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Dijon Mustard
(Contains Mustard)
1 unit
Garlic, cloves
½ tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit
Chicken Broth Concentrate
1 tbsp
Chicken Salt
1 tbsp
All-Purpose Flour
(Contains Wheat)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add walnuts to an unlined baking sheet. Roast in the top of the oven until golden-brown, 4-6 min. (TIP: Keep your eye on walnuts so they don't burn!)
Meanwhile, core, then cut apple into 1/4-inch slices. Peel, then mince or grate garlic. Pat chicken dry with paper towels, then season with 2 tsp chicken salt (dbl for 4 ppl) and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to another unlined baking sheet. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**
While chicken bakes, add 1 1/2 tbsp oil (dbl for 4 ppl) and half the vinegar (use all for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Heat the same pan (from step 3) over medium. Add 1 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Sprinkle flour and remaining chicken salt over top, then whisk to combine, 30 sec. Gradually whisk in 2/3 cup water (dbl for 4 ppl) and broth concentrate until smooth. Bring to a simmer. Once simmering, cook, whisking occasionally, until sauce thickens slightly, 2-3 min. Remove the pan from heat. Add sour cream and Dijon. Season with salt and pepper, to taste, then whisk until smooth and creamy. (TIP: Add a pinch of sugar, if desired.)
Add apples and spinach to the bowl with vinaigrette, then toss to combine. Thinly slice chicken. Divide chicken and salad between plates. Spoon Dijon sauce over chicken. Sprinkle walnuts over salad.
