Meal Kit
Chicken Dijon Cream
with zucchini and sun-dried tomato gratin
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Nigel Palmer
Ain't nothing wrong with bringing more Dijon into your life. Here, you get to sauce a chicken breast with a luxurious mix of robust Dijon, cream, and rich butter. But mustard isn't the only star of this dish: You'll never eat zucchini the same way after savoring it in this gratin, made with nutty Parmesan and jammy sun-dried tomatoes, and topped with crispy fried onions.
In Your Box (serves 2)
- 3 Zucchini
- 13 oz. Boneless Skinless Chicken Breasts
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4 oz. Light Cream
- 1 oz. Julienned Sun-Dried Tomatoes
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1 oz. Grated Parmesan
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½ oz. Crispy Fried Onions
- ½ oz. Dijon Mustard
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) WPenRdqk
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Calories550
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Carbohydrates17g
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Fat33g
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Protein46g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Small Oven-Safe Casserole Dishes
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Trim zucchini ends and slice on an angle into 1/2" rounds.
Cut sun-dried tomatoes into 1/4" pieces.Coarsely crush crispy fried onions.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.If using pork chops, pat dry and season same amount. -
2 Cook the Zucchini
Place a large non-stick pan over high heat and add 2 tsp. olive oil.
Add zucchini to hot pan and stir often until browned but still crisp, 2-3 minutes.Remove from burner and stir in sun-dried tomatoes, 1/4 tsp. salt, and a pinch of pepper. -
3 Make the Gratin
Place casserole dishes on prepared baking sheet to catch any drips. Transfer zucchini mixture to casserole dishes.
Wipe pan clean and reserve.Pour 1 Tbsp. cream (reserve remaining for sauce) over each dish and top with Parmesan. Bake in hot oven until golden brown, 8-12 minutes.Rest baked gratin 5 minutes, then top with crispy onions.While gratin bakes, cook chicken. -
4 Cook the Chicken
Return pan used to cook zucchini to medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate and rest 3 minutes.If using pork chops, follow same instructions and cook until chops reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium-high heat.
Add 2 Tbsp. water, reserved cream, and any accumulated juices from resting chicken. Bring to a boil.Once boiling, remove from burner. Stir in Dijon and a pinch of salt. Sauce will thicken as it cools.Plate dish as pictured on front of card, garnishing chicken with sauce. Serve gratin on a plate or in casserole dish. Bon appétit!
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