Pan-Seared Chicken with Creamy Dijon Sauce, Balsamic Grape Salad and Garlic Bread

This dish brings together tender pan-seared chicken cutlets and a velvety Dijon cream sauce that’s both tangy and rich. The sauce comes together quickly in the same pan, picking up all those delicious browned bits for maximum flavor.

Alongside, a refreshing salad of mixed greens, sweet red grapes and crunchy walnuts is tossed in a balsamic vinaigrette, offering a bright contrast. Buttery garlic ciabatta is the perfect vehicle for sopping up every last drop of sauce. It’s a complete meal that feels special yet is simple enough for a weeknight.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can substitute boneless, skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cook time as needed.

What can I use instead of sour cream?

Greek yogurt or crème fraîche are good substitutes for sour cream in the sauce.

Can I make this dish dairy-free?

To make it dairy-free, use a plant-based butter and substitute the sour cream with a dairy-free yogurt or coconut cream. Omit the butter in the sauce or use a dairy-free alternative.