Chicken & Dijon Pan Sauce
with Green Beans & Apple Rice
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 1/4 cup Long Grain White Rice
- 6 oz Green Beans
- 2 cloves Garlic
- 1 Apple
- 2 Tbsp Crème Fraîche
- 2 Tbsp Apple Cider Vinegar
- 2 Tbsp Whole Grain Dijon Mustard
- 1 Tbsp Soy Sauce
- 1 Tbsp Light Brown Sugar
- 1/4 tsp Crushed Red Pepper Flakes
From your pantry:
Instructions
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Prepare the ingredients & start the sauce
- Wash and dry the fresh produce.
- Cut off and discard any stem ends of the green beans.
- Peel and roughly chop 2 cloves of garlic.
- Core and small dice the apple. Place in a bowl; add half the apple cider 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 ¼ cup of water.
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Cook the rice
- Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
- 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, 13 to 15 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.
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Cook the green beans
- Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
- Add the green beans, 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 occasionally, 3 to 4 minutes, or until lightly browned and slightly softened.
- Transfer to a bowl. Cover with foil to keep warm.
- Wipe out the pan.
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Cook the chicken
- Pat the chicken dry with paper towels. Season with salt and pepper on both sides.
- In the same pan, heat a drizzle 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 the cooked bits (or fond) in the pan, transfer to a cutting board.
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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.
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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.
- Slice the cooked chicken crosswise.
- Serve the sliced chicken with the finished rice and cooked green beans. Top the chicken with the finished sauce. Enjoy!
Contains: Wheat, Milk, Eggs
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