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

This dish brings together tender pan-seared chicken cutlets, a rich and tangy Dijon cream sauce and a refreshing balsamic grape and walnut salad. The sweetness of red grapes and the crunch of walnuts perfectly complement the creamy sauce, while buttery garlic bread is ideal for sopping up every last drop.

Ready in just 25 minutes, this recipe is perfect for a quick weeknight dinner that feels special. The combination of flavors and textures will make it a new favorite in your rotation.

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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. Halve the ciabatta bread lengthwise. Place 2 tablespoons of butter in a small microwave-safe bowl and microwave until just softened, about 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 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, 3-5 minutes per side. Transfer to a cutting board and let rest.
3. Add the remaining garlic to the same pan and cook until fragrant, about 30 seconds. Stir in the chicken stock concentrate and ¼ cup of water. Simmer until reduced, 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, toss the mixed greens, halved grapes and walnuts with half of the balsamic vinegar and a large drizzle of olive oil. 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 and broil until golden brown, 2-3 minutes. Watch carefully to avoid burning. Cut the garlic bread diagonally into halves.
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 use boneless, skinless chicken breasts. Slice them horizontally to create thinner cutlets or pound them to an even thickness for faster cooking.

Can I substitute the sour cream?

Greek yogurt or crème fraîche can be used in place of sour cream for a similar tangy creaminess.

How do I store leftovers?

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