Try it free for 14 days Get My Trial

Chicken and Veg with Dijon-Herb Sauce

Source

Erin at Plan to Eat

Ingredients

Change

SAUCE:
1 Tbs fresh rosemary chopped
1 Tbs fresh parsley chopped
1⁄4 cup Dijon mustard
4 cloves garlic minced
2 Tbs lemon juice (or GF apple cider vinegar)
3⁄4 tsp fennel pollen
1 Tbs honey (optional)
CHICKEN:
6 Tbs organic butter or ghee
11⁄2 pounds organic chicken breast sliced
1 small leek sliced thinly
8 ounces mushrooms quartered
2 medium zucchini sliced thickly and halved
1⁄4 cup white wine or homemade chicken broth

Directions ( Default | Numbered )

Combine the sauce ingredients in a small bowl. Set aside to let the flavors "marry".

In a large skillet, heat the butter until melted. Add the chicken breast. Season with salt and pepper and cook until lightly browned.

Add the leeks, mushrooms and zucchini and cook, stirring occasionally, until soft. Pour wine or broth into the pan to deglaze, and simmer for about a minute. Add the Dijon sauce and stir well until warmed through.

  1. Combine the sauce ingredients in a small bowl. Set aside to let the flavors "marry".
  2. In a large skillet, heat the butter until melted. Add the chicken breast. Season with salt and pepper and cook until lightly browned.
  3. Add the leeks, mushrooms and zucchini and cook, stirring occasionally, until soft. Pour wine or broth into the pan to deglaze, and simmer for about a minute. Add the Dijon sauce and stir well until warmed through.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Meal Planner App

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial


At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.

  

Buy a Gift  •  Recipe Clipper  •  Swag Store  •  FAQs  •  Support
Legal  •  Privacy  •  © 2024 Plan to Eat, LLC