dijon chicken w braised cabbage & sun-dried tomato
I put this over fettucine and it's delicious.
prep time
10 Min
cook time
30 Min
method
Bake
yield
4 serving(s)
Ingredients
- 5 boneless skinless chicken thighs
- salt and pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 medium shallots
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup chicken stock, divided
- 2 cups Dijon mustard
- 2 tablespoons whole grain mustard
- 1 cup heavy cream
- 1 cup Swiss cheese shredded
- 1/2 small cabbage, chopped
- salt and pepper
- 4 ounces sun-dried tomatoes, drained and chopped
- 1/2 pound fettuccine
How To Make dijon chicken w braised cabbage & sun-dried tomato
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Step 1Season the chicken with salt and pepper. Place the butter and olive oil in a saucepan. Add the chicken and cook turning a couple of times until almost done about 5 minutes. Remove the chicken to a plate and set aside. Preheat oven to 350 degrees.
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Step 2Add the shallots and garlic to the pan and saute for about 4 minutes. Grab another saucepan. Add 1/2 of the chicken stock, cabbage, sun-dried tomatoes, salt, and pepper. Let cook until the cabbage is wilted but still crunchy. Remove from heat and set aside.
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Step 3Add the wine to the shallot and garlic mixture and let most evaporate. Add the remaining chicken stock, the mustards, and heavy cream. Slice the chicken pieces into strips add those and any juices that have accumulated to the pan. Top with the cabbage mixture. Sprinkle the Swiss cheese over top and place in the oven and bake until the cheese is melted. About 10 minutes.
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Step 4Cook the fettuccine in a pot of boiling salted water for about 20 minutes. Drain. Remove the chicken from the oven and spoon over the fettuccine.
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