dijon chicken over brown butter braised cabbage
I love this dish. It's a riff on a dish my mom use to make. She would braise some cabbage and make chicken with cream of mushroom soup and dijon mustard over top and serve them side by side. I modernized it by using whole ingredients adding the cheese and serving it together. Whenever I serve it it disappears.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
2 to 4
Ingredients
- CABBAGE
- 1/2 - head cabbage
- 1/2 cup shallots chopped
- 2 cloves garlic minced
- 4 tablespoons butter
- 1 tablespoon caraway seeds
- - salt and pepper
- 8 ounces shredded swiss cheese
- DIJON CHICKEN
- 2 large boneless skinless chicken breasts or 4 boneless skinless chicken thighs
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup shallots minced
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 1/4 cup dijon mustard
- 2 tablespoons whole grain mustard
- 1/2 cup chicken stock
- 3/4 cup heavy cream
- - salt and pepper
How To Make dijon chicken over brown butter braised cabbage
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Step 1Preheat oven 275 degrees
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Step 2Cabbage Slice cabbage into slices removing the thick core. Add butter to large skillet and let it melt and cook until starting to brown. Add the shallots, garlic and cabbage. Cook stirring often until cabbage is softened and wilted. Add the caraway seeds and season with salt and pepper to taste. Transfer the cabbage to a baking sheet spreading it out a bit. Sprinkle the Swiss cheese over top and place in oven to keep warm and cheese melt while making chicken.
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Step 3Chicken Cut chicken into desired size pieces. You could leave the pieces whole or cut them up. The bigger the pieces the longer it takes for the chicken to cook.
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Step 4Add the butter and oil to a large skillet. Season the chicken with salt and pepper and cook turning often until chicken is almost done. Transfer the chicken to a baking sheet and place in oven to keep warm. The chicken will continue to cook a bit in the oven
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Step 5Add the shallots and garlic to the same pan the chicken was in. Cook until softened. Pour the wine in scrapping up the bits on the bottom of pan. Let reduce until almost evaporated. Stir in both mustards and the stock. Cook until smooth and beginning to bubble. Add the heavy cream. Season to taste with salt and pepper. Cook until thicken and warmed through.
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Step 6To assemble the dish. Plate the cabbage onto a plate or platter. Arrange the chicken on top. Pour the sauce over and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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