Chicken & Dijon Pan Sauce with Spicy Collard Greens & Apple Rice

Chicken & Dijon Pan Sauce

with Spicy Collard Greens & Apple Rice

35 MIN
2 Servings
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    From the Test Kitchen

    For this comforting dish, you’ll combine whole grain dijon with brown sugar, soy sauce, and more to make the irresistibly savory pan sauce that’s spooned over seared chicken and sweet apple rice.
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    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
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    fresh
    ingredients
    Chicken & Dijon Pan Sauce with Spicy Collard Greens & Apple Rice
    Title
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Soy Sauce
    • 2 cloves Garlic
    • 1 Apple
    • 1 Tbsp Apple Cider Vinegar
    • 1 bunch Collard Greens
    • 2 Tbsps Whole Grain Dijon Mustard
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Tbsps Crème Fraîche
    • ½ cup Semi-Pearled Farro
    • 2 Boneless, Skinless Chicken Breasts
    time-saving
    tips & techniques
    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. 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.

    Cook the farro
    2 Cook the farro

    Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. 

    Cook the collard greens
    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 and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 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.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned 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.

    Finish the sauce
    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 until combined. Taste, then season with salt and pepper if desired.

    Finish the farro & serve your dish
    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the marinated apple (including any liquid); season with salt and pepper. Stir to combine. Serve the cooked chicken with the finished farro and cooked collard greens. Top the chicken and farro with the finished sauce. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & start the sauce
    1 Prepare the ingredients & start the sauce

    Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. 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 farro

    Add the farro to the pot of boiling water and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. 

    Cook the farro
    Cook the collard greens
    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 and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 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. Season with salt and pepper on both sides. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned 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.

    Cook the chicken
    Finish the sauce
    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 until combined. Taste, then season with salt and pepper if desired.

    6 Finish the farro & serve your dish

    To the pot of cooked farro, add the marinated apple (including any liquid); season with salt and pepper. Stir to combine. Serve the cooked chicken with the finished farro and cooked collard greens. Top the chicken and farro with the finished sauce. Enjoy!

    Finish the farro & serve your dish
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