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.
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You Will Need
Small Oven-Safe Casserole Dishes
Large Non-Stick Pan
Before You Cook
Prepare the Ingredients
Trim zucchini ends and slice on an angle into ½" rounds.
Cut sun-dried tomatoes into ¼" pieces.
Coarsely crush crispy fried onions.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
If using pork chops, pat dry and season same amount.
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, ¼ tsp. salt, and a pinch of pepper.
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.
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.
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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