Chicken Dijonnaise

with zucchini and sun-dried tomato gratin

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Calorie-Conscious Icon
Carb-Conscious Icon
A note about serious food allergies

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, white wine, 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)

  • 2 Zucchini
  • ½ oz. Julienned Sun-Dried Tomatoes
  • ½ oz. Crispy Fried Onions
  • 2 Boneless Skinless Chicken Breasts
  • 1 oz. Grated Parmesan Cheese
  • 4 fl. oz. Light Cream
  • 2 fl. oz. White Cooking Wine
  • ¼ oz. Dijon Mustard
  • ⅓ oz. Butter
  • Nutrition (per serving)

  • Calories
    590
  • Carbohydrates
    9g
  • Fat
    38g
  • Protein
    46g
  • Sodium
    1550mg

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

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim zucchini ends and slice on an angle into ½" rounds. Cut sun-dried tomatoes into ¼" dice. Coarsely chop crispy fried onions. Pat chicken breasts dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Cook the Zucchini
    2

    Cook the Zucchini

    Place a large non-stick pan over high heat. Add 2 tsp. olive oil and zucchini to hot pan. Stir often until browned but still crunchy, 2-3 minutes.

  • Step 3 - Make the Gratin
    3

    Make the Gratin

    Remove pan from burner and stir in Parmesan, sun-dried tomatoes, ¼ tsp. salt, and a pinch of pepper. Transfer zucchini mixture to prepared casserole dishes. Place casserole dishes on prepared baking sheet to catch any drips. Wipe pan clean and reserve. In each dish, pour ¼ the cream over zucchini mixture. Bake until golden brown and bubbling, 10-15 minutes. Remove from oven, rest 5 minutes, then sprinkle crispy onions on top. While gratin bakes, cook chicken.

  • Step 4 - Cook the Chicken
    4

    Cook the Chicken

    Return pan used to cook zucchini to medium-high heat. Place 2 tsp. olive oil and chicken into hot pan. Cook until first side is browned, 3-5 minutes. Flip chicken, reduce heat to medium, and cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes. Remove to a plate and rest 3 minutes. Reserve pan; no need to wipe clean.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to cook chicken to medium-high heat. Add white wine, bring to a boil, and reduce to a light syrup, 2-3 minutes. Remove from burner, stir in Dijon, and swirl in butter. Sauce will thicken as it cools. Plate dish as pictured on front of card. Bon appetit!