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

This dish brings together the best of comfort and elegance: tender chicken cutlets pan-seared to golden perfection, then coated in a velvety Dijon cream sauce. The sauce is tangy, rich and utterly irresistible, especially when sopped up with slices of garlicky toasted ciabatta.

On the side, a vibrant salad of mixed greens, sweet red grapes and crunchy walnuts is tossed in a bright balsamic vinaigrette. The combination of creamy, tangy, sweet and nutty flavors makes every bite a delight. Ready in under 30 minutes, this is a meal that feels special but is simple enough for any night of the week.

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Ingredients

1 GarlicView ingredient guideLike ingredientDislike ingredient

2.25 Red GrapesView ingredient guideLike ingredientDislike ingredient

1 Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

10 Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 Sour CreamView ingredient guideLike ingredientDislike ingredient

2 Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 WalnutsView ingredient guideLike ingredientDislike ingredient

5 Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 Olive OilView ingredient guideLike ingredientDislike ingredient

3 ButterView ingredient guideLike ingredientDislike ingredient

salt to tasteView ingredient guideLike ingredientDislike ingredient

pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Wash and dry the produce. Mince the garlic. Halve the grapes. Cut the ciabatta in half horizontally. Place 2 tablespoons of butter in a small microwave-safe bowl and microwave until softened, about 10-15 seconds. Stir in half of the minced garlic and season with salt and pepper. Set aside.
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 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 1/4 cup of water. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Reduce the heat to low and stir in the sour cream, half of the Dijon mustard and 1 tablespoon of plain butter. Season with salt and pepper. Taste and add more mustard if desired. Remove from heat.
4. In a large bowl, combine the mixed greens, halved grapes and walnuts. Drizzle with 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 and crispy, 2-3 minutes, watching carefully to avoid burning. Cut each piece in half on the 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 immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create cutlets or pound them to an even thickness for faster cooking.

What can I substitute for ciabatta bread?

Any crusty bread like French baguette or sourdough works well. Just slice and toast with the garlic butter.

Can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The sauce will still be delicious.