Dijon Chicken Skillet

Pan-seared chicken cutlets simmered in a tangy Dijon herb sauce, paired with crisp green beans and buttery egg-free egg noodles.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 6
• Cuisine: French
• Difficulty: Easy
• Cost: $2.46/serving

Dietary

• Nut-Free
• High-Protein
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• sauté
• quick
• tangy
• rich
• budget-friendly

Ingredients

• 2 pound chicken cutlets (thinly sliced)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (ground)
• 2 tablespoon olive oil (extra virgin)
• 1 cup chicken broth (low-sodium)
• 3 tablespoon Dijon mustard
• 0.5 cup heavy cream
• 1 pound green beans (trimmed)
• 12 ounce pasta (egg-free)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Bring a large pot of salted water to a boil, cook the pasta for 10 minutes until al dente, drain, and set aside.
2. Season the chicken cutlets evenly on both sides with 3/4 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
3. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat, then sear chicken for 4 minutes per side until golden and internal temperature reads 165°F; transfer to a plate.
4. In the same skillet, add remaining 1 tablespoon of olive oil and green beans; sauté for 3 minutes until bright green.
5. Pour in the chicken broth, Dijon mustard, heavy cream, remaining 1/4 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper, whisking to combine and simmering for 3 minutes until slightly thickened.
6. Return chicken to the skillet to coat in sauce, then serve immediately over the warm cooked pasta, garnished with fresh parsley.

Notes

Chicken cutlets cook in half the time of whole breasts, ensuring the sauce stays glossy without overcooking the meat.

Nutrition (per serving)

• Calories: 480
• Protein: 42 g
• Carbohydrates: 46 g
• Fat: 14 g
• Fiber: 4 g
• Sodium: 490 mg
• Saturated Fat: 5 g
• Sugar: 3 g
• Cholesterol: 115 mg