Creamy Mustard Chicken on Greens

This fabulously luscious, very French preparation of chicken sits on a hearty bed of greens - a mixture of kale and collard greens - and is coated with a creamy flavorful mustard sauce. Use the best Dijon mustard you can find but make sure it is imported from France, so it holds true to the Dijon flavor and is not over-sweetened like so many American versions.

1 bunch rainbow chard

1 bunch Lacinato kale

1 Tbsp butter plus 2 Tbsp oil

3 skin-on boneless chicken breast, pounded to 1/2-inch

About 1/4 cup grainy Dijon mustard

2 Tbsp butter

1 shallot, minced

1/2 cup dry white wine

1/2 cup heavy cream

Preheat oven to 375F.

Trim leaves from stalks of the kale and chop coarsely. Wash and spin dry the leaves. Wilt the kale in a large skillet with a dash of olive oil. Cook over medium-high heat for about 10 minutes, until all the water has evaporated and the leaves become tender. Remove to a baking dish.

Repeat the same procedure for the chard leaves.

Mix chard with the kale in the baking dish.

Season the chicken on both sides with a dash of salt and pepper. Melt the butter in the oil in the skillet. Place the chicken, skin-side down into the skillet and allow to brown undisturbed for about 5 minutes over medium heat. Flip chicken and cook another 3-4 minutes.

Place the chicken, skin-side up, on the greens in the baking dish. Place a dollop of grainy mustard on each piece of chicken and spread evenly.

Bake for about 20-30 minutes until the center of the chicken registers 165F with an instant read thermometer.

Meanwhile, melt the butter in the skillet and add the shallot. Cook over medium heat for about 5 minutes. Deglaze the skillet with the wine and bring to a boil. After the wine has reduced (about 5 minutes), add the cream and 2 tablespoons mustard and bring to a gentle boil.

Pour sauce over chicken and serve.

Serves 3-4.

Cook’s Notes: This can easily be doubled and there is plenty of sauce for twice the chicken. You could also mage the greens bas from baby spinach, which would also be delicious, and is a bit easier because you don’t have to de-stem. But the kale and chard really makes a very desirable, sturdy greens bed with a bit more substance than spinach.

I have also made this with bone-in skin-on thighs and it was also phenomenally good.

Comments

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