Name:

HF Chicken in a Garlic Dijon Pan Sauce

Description

With Arugula Salad & Garlic Bread

Serves 2 or 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Calories: 610

Ingredients
1 Clove Garlic (2 Cloves for 4 servings)
1 Shallot (2 for 4)
1 Roma Tomato (2 for 4)
1 Demi-Baguette (2 for 4)
2.5 tsp Red Wine Vinegar (5 tsp for 4)
2 tsp Dijon Mustard (4 tsp for 4)
10 oz Chicken Cutlets (20 oz for 4)
1 TBSP Chicken Demi-Glace (2 TBSP for 4)
2 oz Arugula (4 oz for 4)

Instructions
1. Prep & Make Vinaigrette
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and halve shallot; mince half the shallot and thinly slice remaining. Peel and mince garlic. Halve baguette lengthwise. Cut tomato into a medium dice.
In a small bowl, whisk together half the mustard, the vinegar, 1 TBSP olive oil, 1/4 tsp sugar, and a pinch of salt and pepper. (For 4 servings use 2 TBSP olive oil, and 1/2 tsp sugar). Stir in as much minced shallot as you like.
2. Make Garlic Bread
Place half the garlic and 1 TBSP butter (2 TBSP for 4) in a second small microwave-safe bowl; microwave until melted and fragrant, 30 seconds.
Brush garlic butter onto cut sides of baguette; season with salt and pepper. Place cut sides up on a baking sheet.
Toast on top rack until lightly golden, 3-5 minutes.
3. Cook Chicken
Meanwhile, pat chicken dry with paper towels; season generously with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
Transfer chicken to a cutting board to rest. Tent with foil to keep warm.
4. Make Sauce
Return same pan to medium heat. Add sliced shallot and cook until slightly softened, 1-2 minutes (if needed add a drizzle of olive oil). Add remaining garlic; cook, stirring, until fragrant, 30 seconds.
Add demi-glace, remaining mustard, 1/4 cup water, and a big pinch of pepper. Simmer until thickened, 1-2 minutes.
Remove pan from heat and stir in 1 TBSP butter until melted. Season with salt and pepper to taste.
5. Make Salad
In a large bowl, toss arugula and tomato with vinaigrette to taste. Season with salt and pepper.
6. Finish & Serve
Slice chicken crosswise. Halve garlic bread on a diagonal.
Divide chicken, arugula salad, and garlic bread between plates. Spoon pan sauce over chicken and serve.

Length

40

Calories

610

Servings

2

Date Created

Created By

Jade Smidt

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