Pan-Seared Chicken with Creamy Dijon Sauce, Balsamic Grape Salad &Amp; Garlic Bread

This deconstructed Waldorf-inspired dinner brings together juicy pan-seared chicken cutlets, a velvety Dijon cream sauce and a bright balsamic grape and walnut salad. The sweetness of red grapes, the crunch of walnuts and the tangy vinaigrette perfectly balance the rich, savory chicken.

Buttery garlic ciabatta is the ideal companion for sopping up every last drop of sauce. Ready in just 20 minutes, this satisfying meal is perfect for busy weeknights when you crave something special without the fuss.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry produce. Peel and mince the garlic. Halve the grapes. Halve the ciabatta lengthwise. Place 2 tablespoons butter (4 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the minced garlic. Season with salt and pepper.
2. Pat the chicken cutlets dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board.
3. Add the remaining garlic to the same pan over medium-high heat; cook until fragrant, about 30 seconds. Stir in the chicken stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until reduced, 2-3 minutes. Stir in the sour cream, half the Dijon mustard and 1 tablespoon plain butter (2 tablespoons for 4 servings); remove from heat. Season with salt and pepper. Taste and add more mustard if desired.
4. Meanwhile, in a large bowl, toss the mixed greens, halved grapes and walnuts with a large drizzle of olive oil and half the balsamic vinegar (all the vinegar for 4 servings). Season with salt and pepper.
5. Spread the cut sides of the ciabatta with the garlic butter; place cut sides up on a baking sheet. Broil until golden brown, 2-3 minutes. Watch carefully to avoid burning. Halve the garlic bread on a diagonal.
6. Thinly slice the chicken crosswise. Divide the chicken, salad and garlic bread between plates. Top the chicken with the pan sauce and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness and adjust cooking time accordingly.

What can I substitute for sour cream?

Plain Greek yogurt or crème fraîche work well as substitutes.

Can I make this recipe dairy-free?

Use plant-based butter and a dairy-free sour cream alternative. The sauce may have a slightly different consistency.