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.
(Contains Walnuts/Noix de Grenoble)
White Wine Vinegar
Chicken Broth Concentrate
Zesty Garlic Blend
Not included in your delivery
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 (4 tsp) Zesty Garlic Blend and pepper.
Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. Transfer to another unlined baking sheet. Roast in the middle of the oven until chicken is cooked through, 10-12 min.**
While chicken roasts, add 1 1/2 tbsp (3 tbsp) oil and half the vinegar (use all for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Reheat the same pan (from step 3) over medium. Add 1 tbsp (2 tbsp) butter, then garlic. Cook, stirring often, until fragrant, 30 sec.Sprinkle flour and remaining Zesty Garlic Blend over top. Whisk to combine, 30 sec. Gradually whisk in 2/3 cup (1 1/3 cups) water 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 toasted walnuts over salad.