dijon chicken over brown butter braised cabbage

blentz8 avatar
By barbara lentz
from beulah, MI

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.

serves 2 to 4
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For dijon chicken over brown butter braised cabbage

  • CABBAGE
  • 1/2
    head cabbage
  • 1/2 c
    shallots chopped
  • 2 clove
    garlic minced
  • 4 Tbsp
    butter
  • 1 Tbsp
    caraway seeds
  • salt and pepper
  • 8 oz
    shredded swiss cheese
  • DIJON CHICKEN
  • 2 lg
    boneless skinless chicken breasts or 4 boneless skinless chicken thighs
  • 4 Tbsp
    butter
  • 2 Tbsp
    olive oil
  • 1/2 c
    shallots minced
  • 4 clove
    garlic minced
  • 1/2 c
    dry white wine
  • 1/4 c
    dijon mustard
  • 2 Tbsp
    whole grain mustard
  • 1/2 c
    chicken stock
  • 3/4 c
    heavy cream
  • salt and pepper
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How To Make dijon chicken over brown butter braised cabbage

  • 1
    Preheat oven 275 degrees
  • 2
    Cabbage 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.
  • 3
    Chicken 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.
  • 4
    Add 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
  • 5
    Add 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.
  • 6
    To assemble the dish. Plate the cabbage onto a plate or platter. Arrange the chicken on top. Pour the sauce over and serve.

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