How To Make Baked Chicory with Chicken in a Sage & Mustard Sauce
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken breasts
- 4 heads of chicory
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh sage leaves, chopped
- 1 cup chicken broth
- 1/4 cup heavy cream
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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Cut each chicory head in half lengthwise. Place them in a baking dish and drizzle with olive oil. Season with salt and pepper.
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Place the chicken breasts on top of the chicory and season with salt and pepper.
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In a small bowl, mix together the Dijon mustard and chopped sage. Spread this mixture over each chicken breast.
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Pour the chicken broth into the baking dish, making sure to not pour it over the chicken breasts.
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Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the chicken is cooked through and the chicory is tender.
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Remove the chicken and chicory from the baking dish and set them aside. Pour the juices from the baking dish into a saucepan.
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Add the heavy cream to the saucepan and bring to a simmer over medium heat. Cook for 5 minutes, or until the sauce has thickened slightly.
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Serve the chicken and chicory with the sage and mustard sauce spooned over the top. Garnish with fresh parsley.
Nutrition
- Calories : 352kcal
- Total Fat : 15g
- Saturated Fat : 5g
- Cholesterol : 98mg
- Sodium : 457mg
- Total Carbohydrates : 5g
- Dietary Fiber : 2g
- Sugar : 1g
- Protein : 46g
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