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Creamy Garlic Dijon Chicken

by Tayo Ola

Ingredients

for 4 servings

  • 1 ½ lb
    boneless, skinless chicken breast (680 g)
  • 1 ½ tablespoons
    kosher salt, plus 1/2 teaspoon, plus more to taste, divided
  • 3 tablespoons
    olive oil, divided
  • 2 tablespoons
    unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon
    all purpose flour
  • 1 ½ cups
    chicken broth
  • 2 tablespoons
    French's Dijon Mustard
  • ¼ teaspoon
    freshly ground black pepper
  • 3 tablespoons
    heavy cream
  • 1 tablespoon
    fresh parsley, minced, plus more, chopped, for garnish,
  • ½ lemon, zested
  • ½ lb
    baby bella mushrooms, sliced (225 g)
  • ½ lb
    asparagus, woody ends removed, stalks cut into 2 in (5 cm) pieces (225 g)
  • ½ cup
    peas, fresh or frozen (75 g)
    Calories 434
    Fat 27g
    Carbs 10g
    Fiber 3g
    Sugar 3g
    Protein 39g

Estimated values based on one serving size.

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Preparation

  1. Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
  2. Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French’s Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5–10 minutes.
  3. Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7–10 minutes. Remove mushrooms from the pan.
  5. Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
  6. Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
  7. Enjoy!
 

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