Pan-Seared Chicken with Dijon Sauce, Balsamic Greens and Garlic Bread

This dish brings together tender chicken cutlets in a luscious Dijon cream sauce, accompanied by a refreshing balsamic salad with sweet grapes and crunchy walnuts. The garlic bread is the perfect vehicle for sopping up every last drop of sauce.

It’s a complete meal that balances creamy, tangy and fresh flavors, all ready in under 30 minutes. Perfect for a weeknight dinner that feels special.

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Ingredients

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

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

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat broiler to high. Wash and dry all produce. Mince garlic. Halve grapes. Halve ciabatta lengthwise.
2. In a small bowl, combine 2 tablespoons butter (4 tablespoons for 4 servings) and half the minced garlic. Microwave until softened, 10-15 seconds. Season with salt and pepper and stir.
3. Pat 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 chicken and cook until golden and cooked through, 3-5 minutes per side. Transfer to a cutting board and let rest.
4. Reduce heat to medium and add remaining garlic to the pan; cook until fragrant, about 30 seconds. Stir in chicken stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly reduced, 2-3 minutes. Whisk in Dijon mustard, sour cream and 1 tablespoon plain butter (2 tablespoons for 4). Remove from heat and season with salt and pepper. (Tip: if you’re not a mustard fan, start with half and add more to taste.)
5. Meanwhile, in a large bowl, toss mixed greens, halved grapes and walnuts with half the balsamic vinegar (use all for 4 servings) and a generous drizzle of olive oil. Season with salt and pepper. Spread cut sides of ciabatta with garlic butter and place on a baking sheet. Broil on top rack until golden brown, 2-3 minutes. Slice ciabatta into triangles.
6. Thinly slice the chicken crosswise. Divide chicken, salad and garlic bread among plates. Spoon the Dijon 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 even thickness for quicker, more even cooking.

What can I substitute for walnuts?

Pecans or sliced almonds would work well in place of walnuts.

How do I store leftovers?

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