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

This dish brings together tender pan-seared chicken cutlets, a velvety Dijon cream sauce and a refreshing balsamic grape and walnut salad. The sweet grapes and crunchy walnuts perfectly balance the tangy dressing, while buttery garlic ciabatta is ideal for sopping up every last drop of sauce.

Ready in just 30 minutes, this restaurant-quality meal is simple enough for a weeknight yet impressive enough for guests. The creamy mustard sauce comes together quickly and the salad adds a burst of freshness. Serve everything together for a satisfying, well-rounded dinner.

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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. Peel and mince the garlic. Halve the red grapes. Cut the ciabatta bread in half horizontally. Place 2 tablespoons of butter in a small microwave-safe bowl and microwave until just softened, 10-15 seconds. Stir in half of the minced garlic and season with salt and pepper.
2. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, 3-5 minutes per side. Transfer the chicken to a cutting board.
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 of water, scraping up any browned bits. Simmer until the liquid reduces slightly, 2-3 minutes. Stir in the sour cream, half of the Dijon mustard and 1 tablespoon of plain butter. Remove from heat and season with salt and pepper. Taste and add more mustard if desired.
4. In a large bowl, combine the mixed greens, halved grapes and walnuts. Drizzle with half of the balsamic vinegar and a generous drizzle of olive oil. Toss to coat and season with salt and pepper.
5. Spread the cut sides of the ciabatta with the garlic butter. Place the bread cut-side up on a baking sheet. Broil until golden brown, 2-3 minutes, watching carefully to avoid burning. Cut each piece diagonally in half.
6. Thinly slice the chicken crosswise. Divide the chicken, salad and garlic bread among plates. Spoon the pan sauce over the chicken and serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

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

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

How do I store leftovers?

Store the chicken, salad and bread separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a skillet.