Chicken Breast

Dijon Chicken, Broccolini and Kale Orecchiette

January  3, 2013
3 Ratings
Photo by boymeetsgirlmeetsfood
  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

The French have some of the most delicious food in the world, albeit some of the most unhealthy. Take any food, drown it in butter or cream and hey presto! you’ve got yourself French food. So why wouldn’t a French inspired Italian pasta be delicious? It would, so here it is.

Note: These veggies aren't specific- we just used some personal favourites. You can go with whatever is in your fridge - spinach, broccoli, peas, no veggies at all if you'd like. Mix it up, and get creative! —boymeetsgirlmeetsfood

What You'll Need
  • 5 ounces dijon mustard
  • 1 large white onion, chopped
  • 6 cloves garlic, minced
  • 2 chicken breasts
  • 1 cup white wine
  • 3/4 cup cream
  • 1 packet broccolini
  • 1 bunch kale, chopped
  • 1 bunch parsley
  • EVOO
  1. Slice the chicken breasts into long, thin slices and mix them with half of the jar of mustard and plenty of cracked pepper. While the chicken is marinating, put a large pot of water on to boil, and heavily salt the water.
  2. Brown the chicken in a pan over high heat until almost cooked.
  3. Remove the chicken from the pan, and set aside.
  4. Add a large slug of olive oil to the pan, along with the chopped onion and garlic. Cook the onion and garlic over medium heat until they are translucent. At this point the water should be boiled, so cook the pasta- an entire packet. If you're not a fan of orecchiette, no problem- use whatever pasta you prefer. (Note: once the pasta is cooked, reserve the water! You'll be using it later)
  5. Once the onion and garlic have been cooked, turn the heat up to high and deglaze the pan with a glass of white wine. Cook down the wine, to about a quarter of its original volume.
  6. Next, add the chicken and cream- about 3/4 of a cup, maybe a little more or less; whatever gets the sauce to a nice, creamy consistency. Also throw in a handful of chopped parsley and the kale.
  7. About now, the pasta should be two minutes away from being cooked. Throw the chopped broccolini into the pasta water so it cooks.
  8. Drain the water from the pasta and broccolini, and add the cream sauce to the pot.
  9. Add salt and pepper to taste, as well as some extra dijon (we threw in 2 tablespoons more).
  10. Plate the pasta, and serve it with a drizzle of EVOO and some grated Parmesan. Serve immediately.
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  • sexyLAMBCHOPx
  • boymeetsgirlmeetsfood
  • Allison

5 Reviews

Allison February 21, 2014
FYI, the ingredient list doesn't include cream, so I didn't buy it. Skim milk as a sub was pretty sad :(
boymeetsgirlmeetsfood February 23, 2014
Allison, I am so sorry about that, I feel terrible!! I'll be double and triple-checking my ingredient lists from now on, and hope you'll give this one a go another time with cream. Apologies :(
Allison February 24, 2014
No worries! I learned my lesson to actually read the whole recipe and will make it again!
sexyLAMBCHOPx January 4, 2013
Wow, a jar of dijon and an entire bottle of wine? Must make a lot of sauce. Sounds goog, I would I adust ingredients to my taste though.
boymeetsgirlmeetsfood January 4, 2013
You only use half the jar of dijon and then some- probably only 4.5/5 oz in total, although it depends on how much more you add to taste. And only a glass of wine- the rest of the bottle is great for drinking in accompaniment though! I wrote out the ingredients list as a grocery list more than an exact quantity list- thanks for your feedback though, I'll alter it now :)