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Chicken and Dijon Sauce

Chicken and Dijon Sauce

with Apple Walnut Salad

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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:QuickCarb Smart (50g or less)
Allergens:Tree Nut/NoixMilk/LaitMustard/MoutardeSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 g

Chicken Breasts

113 g

Arugula and Spinach Mix

1 unit

Gala Apple

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

½ tbsp

Dijon Mustard

(ContainsMustard/Moutarde)

3 g

Garlic

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

1 unit

Chicken Broth Concentrate

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼

Pepper*

½ tsp

Salt*

2 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate18 g
Sugar11 g
Dietary Fiber4 g
Protein43 g
Cholesterol160 mg
Sodium1010 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Zester
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Large Bowl
Whisk
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.

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.**

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.

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.

5

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

6

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