Chicken and Dijon Sauce
with Apple Walnut Salad
Tender, juicy chicken breasts get a French kiss from a buttery Dijon sauce and are perfectly paired with a gorgeous salad of spinach, arugula, apples and walnuts 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 g
Chicken Breasts
113 g
Arugula and Spinach Mix
1 unit
Gala Apple
28 g
Walnuts, chopped
(Contains: Tree nuts)
3 tbsp
Sour Cream
(Contains: Milk)
½ tbsp
Dijon Mustard
(Contains: Mustard)
3 g
Garlic
1 tbsp
White Wine Vinegar
(Contains: Sulphites)
1 unit
Chicken Broth Concentrate
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains: Milk)
¼
Pepper*
½ tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Core and cut apple into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop walnuts. Pat chicken dry with paper towels, then season with salt 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 chicken is golden-brown, 2-3 min per side. Transfer to a baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**
While the chicken bakes, whisk together 1 1/2 tbsp oil (dbl for 4 ppl) and half the white wine vinegar (all for 4 ppl) in a large bowl. Season with salt and pepper.
Return the same pan (from step 2) to medium-high. Add 1/2 tbsp butter (dbl for 4 ppl), then garlic. Cook, stirring, until fragrant, 30 sec. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil, until sauce reduces by half, 3-4 min. Add 1 tbsp butter (dbl for 4 ppl) and swirl until melted. Remove from heat, then stir in sour cream and half the Dijon (use all for 4 ppl) until smooth and creamy. Season with salt and pepper.
Add apples and arugula and spinach mix to the bowl with vinaigrette. Toss to combine.
Thinly slice chicken. Divide salad between plates, then garnish with walnuts. Serve chicken alongside, then spoon Dijon sauce over chicken.
