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Chicken & Dijon Pan Sauce
with Spicy Collard Greens & Apple Rice
35 MIN
2 Servings
From the Test Kitchen
In this comforting dish, whole grain dijon combines with brown sugar, soy sauce, and more to make the irresistibly savory pan sauce we’re spooning over simply seared chicken and a side of sweet apple rice. It’s all complete with a hearty side of collard greens sautéed with punchy garlic and a touch of crushed red pepper for a kick of heat.
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NutritionPER SERVING
-
Calories630 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- ½ cup Jasmine Rice
- 1 bunch Collard Greens
- 1 Apple
-
2 cloves Garlic
- 1 Tbsp Light Brown Sugar
- 1 Tbsp Soy Sauce
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsps Whole Grain Dijon Mustard
- 2 Tbsps Crème Fraîche
- ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & start the sauce:
Wash and dry the fresh produce. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Core and small dice the apple. Place in a bowl; add half the vinegar and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy sauce, mustard, sugar, remaining vinegar, and 1/4 cup of water.
2
Cook the rice:
Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the collard greens:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped collard greens. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the chopped garlic; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
* An instant-read thermometer should register 165°F.
5
Finish the sauce:
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired.
6
Finish the rice & serve your dish:
To the pot of cooked rice, add the marinated apple (including any liquid); season with salt and pepper. Stir to combine. Serve the cooked chicken with the finished rice and cooked collard greens. Top the chicken and rice with the finished sauce. Enjoy!
1
Prepare the ingredients & start the sauce:
Wash and dry the fresh produce. Separate the collard green leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Core and small dice the apple. Place in a bowl; add half the vinegar and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy sauce, mustard, sugar, remaining vinegar, and 1/4 cup of water.
2
Cook the rice:
Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the collard greens:
Meanwhile, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped collard greens. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the chopped garlic; season with salt, pepper, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens are wilted and the water has cooked off. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
* An instant-read thermometer should register 165°F.
5
Finish the sauce:
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the crème fraîche. Taste, then season with salt and pepper if desired.
6
Finish the rice & serve your dish:
To the pot of cooked rice, add the marinated apple (including any liquid); season with salt and pepper. Stir to combine. Serve the cooked chicken with the finished rice and cooked collard greens. Top the chicken and rice with the finished sauce. Enjoy!
Tips from Home Chefs