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Chicken and Dijon Sauce
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Chicken and Dijon Sauce

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.

Tags:
Quick
Carb Smart
Allergens:
Tree nuts
Milk
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Energy (kJ)2552 kJ
Calories610 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate18 g
Sugar11 g
Dietary Fiber4 g
Protein43 g
Cholesterol160 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Paper Towel
Zester
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Measuring Cups

Instructions

Prep
1

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.

Cook chicken
2

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.**

Make vinaigrette
3

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.

Make Dijon sauce
4

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.

Make salad
5

Add apples and arugula and spinach mix to the bowl with vinaigrette. Toss to combine.

Finish and serve
6

Thinly slice chicken. Divide salad between plates, then garnish with walnuts. Serve chicken alongside, then spoon Dijon sauce over chicken.