I enjoy the flavours and textures in this velvety chicken dijonrecipe We have actually got the reassuring heat of the cream and Dijon mustard with the crispy saltiness of the bacon, the charming buttery-ness of the fresh kale and the crunch of those collapsed pecans. Each bite is a bit various!
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This velvety chicken supper is basic to make, just taking a couple of minutes of prep time, and it’s all prepared in one pan to minimize the cleaning up too.
However, even if it’s basic supper do not believe it’s not jam-packed filled with flavour!
Ingredients
What do we require for this velvety chicken dijon?
The star of the program is the Dijon mustard. It has a special tasty and somewhat hot heat to it that goes so well with the chicken.
The parmesan, pecans and bacon are optional bonus however I believe they include a lot texture and depth of flavour to the meal that it deserves the little additional effort.
View how to make it
Complete recipe with comprehensive actions in the recipe card at the end of this post.
- First Off, we fry the bacon, that method we have some crispy bacon bits to top the meal with, and for the next actions we’re cooking because flavourful bacon fat.
- The next action is to scorch the softened chicken.
- Then include the onions.
- We develop the sauce with the stock, cream, and Dijon mustard.
- Include the kale and parmesan then serve topped with the crispy bacon and some sliced pecans.
I’m uncertain if you understand this about me however I like Kale. From my Kale and Bacon Mash, Cheesy Pasta with Bacon and Kale to my Kale and Egg Breakfast.
Kale has plenty of iron and includes a charming buttery-ness to this meal.
PRO SUGGESTION I in some cases like to switch out the kale for spinach (however simply include for the last 2 minutes of cooking), or additionally, leading with a huge handful of fresh pea-shoots prior to serving.
What to serve with Chicken Dijon
I actually enjoy to serve it with some basic buttered brand-new potatoes with a scattering of fresh herbs. However it likewise works actually well with:
What makes Chicken Dijon extraordinary is the balance of flavours. The tasty heat of the mustard is stabilized by the velvety sauce, and the included kale offers a fresh buttery-ness that both offsets and compliments the velvety sauce completely.
More Delicious Creamy Chicken Dinners
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Chicken Dijon Recipe
We have actually got the reassuring heat of the cream and Dijon mustard with the crispy saltiness of the bacon, the charming buttery-ness of the fresh kale and the crunch of those collapsed pecans.
GUIDELINES
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Location the chicken breasts on a slicing board and utilize a rolling pin to flatten them somewhat– so they have to do with 2cm thick.
4 chicken breasts
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Season the chicken breasts with the salt, pepper and paprika. Put to one side.
1/4 tsp salt, 1/4 tsp paprika, 1/4 tsp pepper
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Heat the oil in a big fry pan over a medium heat, then include the bacon, and cook, turning as soon as, till crispy. This need to take about 5 minutes.
1 tablespoon oil
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Eliminate the bacon from the pan, then slice the bacon into thin strips.
4 rashers (strips) streaky bacon
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Increase the heat of the fry pan to medium-high and position the chicken in the fry pan, to fry in the remaining bacon fat.
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Fry for 4-5 minutes, till golden one side, then turn the chicken over and relocate to one side of the pan.
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Include the onion and garlic to the area in the pan and cook for 3-4 minutes, stirring typically, till the onion begins to soften.
1 onion, 2 cloves garlic
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Stir in the Dijon mustard, then gather the stock and cream.
2 tablespoon Dijon mustard, 240 ml (1 cup) chicken stock, 120 ml ( 1/2 cup) double (heavy) cream
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Stir together, then organize the chicken in the pan equally.
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Bring the sauce to the boil, then include the kale and simmer carefully for 10 minutes, till the chicken is prepared through, and the sauce has actually thickened.
60 g (approx. 1 cup) kale
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Stir in the parmesan, then shut off the heat.
50 g ( 1/2 cup) grated parmesan
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Serve topped with the sliced bacon and pecans. I like to serve mine with boiled brand-new potatoes, sprayed with some sliced fresh herbs.
10-12 pecans
✎ Notes
Will it freeze?
Yes, prepare the meal (however do not include the pecans) then, cool, cover and freeze. Defrost completely in the fridge overnight, then get of the fridge an hour prior to cooking to take the chill off the chicken breasts. Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob till the chicken is piping hot throughout. You might require a splash or water/stock/cream to loosen up as it will be a little thicker. Include the sliced pecans prior to serving. Remaining lunch Conserve any leftovers (cool and cool in an airtight container) then shred/chop the chicken and serve with a salad for lunch the next day. Method more delicious than plain chicken. Nutritional details is approximate per serving.Nutrition
Calories: 492 kcal Carbohydrates: 6 g Protein: 55 g Fat: 27 g Hydrogenated Fat: 11 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 10 g Trans Fat: 0.03 g Cholesterol: 188 mg Salt: 715 mg Potassium: 1007 mg Fiber: 2 g Sugar: 3 g Vitamin A: 2178 IU Vitamin C: 19 mg Calcium: 235 mg Iron: 2 mg
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