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Spring Style Dijon Chicken

by chef
- Jadis

  • MIN
  • 550 CAL
  • EASY
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
Place a saucepan filled with 3/4 of water over high heat. Peel and cut into large chunks: the potatoes, carrots, and turnips. As soon as they are cut, add them to the pan with 1/2 of the salt. Cook for 15 min until the vegetable are soft. Meanwhile...
In a bowl, mix: the dijon mustard, moutarde à l’ancienne, and 1/2 of the light cream. Set aside.
Cut the chicken into thin strips of 1 inch. On a plate, mix: the flour, pepper, and the remaining salt. Dredge the chicken in the flour and shake off the excess.
The flour will protect the meat and give a thicker gravy
In a frying pan, heat 1/2 of the olive oil over high heat for 30 sec. Add the chicken. Lower the heat to medium and cook each side for 3 min. Transfer to a plate and keep the oil in the pan.
In the same frying pan, add the mustard sauce. Cook for 30 sec over low heat. Add the chicken. Cook for 30 sec. Turn off the heat.
When the vegetables are cooked, drain the water from the pan. Mash the vegetables with a fork. Add to the pan: the remaining olive oil, and remaning light cream. Stir to combine. Chop all the parsley.
Spoon the mash onto the plate. Place the chicken on its side. Cover with sauce. Sprinkle the chopped parsley on top.
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Chef Executive & Partner
Jadis Lower East Side, NYC
42 Rivington Street , Lower East Side, NYC 1002
(212) 254-1675
5-min with Gérald
Tell us about your restaurant
Jadis is a French restauran located in the Lower East Side. Our brick walls and cozy leather sofas invite you to relax with an easy meal. We have a menu of tapas, cheese and charcuterie platters, but we also serve various typical french quiches, as well as sophisticated bacon-wrapped scallops and a tasty truffle mushroom risotto. Our wine selection is eclectic and we'll be happy to recommend you a great bottle to satisfy your palate in conjunction with your food.
Tease us with your delicious recipe!
This traditional French style of cooking chicken is a rich delicacy. The easy and tasteful turnip-potato purée is a new perky take on mash and an excellent complement to the creamy and mustardy chicken. The kick of the mustard is softened by the cream, and the mash is sugarcoated with parsley to add freshness. This is as simple as cooking gets, yet it’s healthy and thoroughly satisfying. It’s comfort food that’s good for you.
What's your favorite French ingredient / condiment ?
Dijon mustard! It has that particular taste and kick that almost every french person adds to meat to liven it up. Made of ground mustard seeds (usually brown or black) mixed with white wine, vinegar, salt, pepper, and other spices, its smooth, creamy texture and natural yellow color make it unique. Though typical of the Dijon region, today, Dijon mustard isn’t necessarily made in Dijon, but can refer to any mustard based on this delicious traditional mustard recipe.
This dish presents an exciting and delicious twist to a classic french recipe. The sauce is both gra...
This dish presents an exciting and delicious twist to a classic french recipe. The sauce is both grainy and velvety thanks to the mustard seeds and cream. The root vegetables are an original addition to the mash. This dish is simple, yet healthy and satisfying.
Total for 2 Servings
what we deliver
  • 14 oz of Chicken Breast
  • 1 lb of Idaho Potatoes
  • 1/2 lb of Turnip
  • 1 Carrot
  • 2 tbsp. of Moutarde à L'ancienne
  • 2 tbsp. of Dijon Mustard
  • 1/4 bunch of Italian Parsley
  • 1/2 cup of Light Cream
  • 1/2 cup of White Flour
  • 2 tbsp. of Extra Virgin Olive Oil
  • 2 tsp of Kosher Salt
  • 1 tsp of Ground Black Pepper
  • 1.7 lb of Chicken Breast
  • 2 lb of Idaho Potatoes
  • 1 lb of Turnip
  • 2 Carrot
  • 4 tbsp. of Moutarde à L'ancienne
  • 4 tbsp. of Dijon Mustard
  • 1/2 bunch of Italian Parsley
  • 1 cup of Light Cream
  • 1 cup of White Flour
  • 4 tbsp. of Extra Virgin Olive Oil
  • 4 tsp. of Kosher Salt
  • 2 tsp. of Ground Black Pepper
  • 2.5 lb of Chicken Breast
  • 3 lb of Idaho Potatoes
  • 1.5 lb of Turnip
  • 3 Carrot
  • 6 tsp. of Moutarde à L'ancienne
  • 6 tbsp. of Dijon Mustard
  • 3/4 bunch of Italian Parsley
  • 1.5 cup of Light Cream
  • 1.5 cup of White Flour
  • 6 tbsp. of Extra Virgin Olive Oil
  • 2 tbsp. of Kosher Salt
  • 1 tbsp. of Ground Black Pepper
  • 3.2 lb of Chicken Breast
  • 4 lb of Idaho Potatoes
  • 2 lb of Turnip
  • 4 Carrot
  • 8 tbsp. of Moutarde à L'ancienne
  • 8 tbsp. of Dijon Mustard
  • 1 bunches of Italian Parsley
  • 2 cup of Light Cream
  • 2 cups of White Flour
  • 2 tbbs. of Extra Virgin Olive Oil
  • 2.5 tbsp. of Kosher Salt
  • 1.3 tbsp. of Ground Black Pepper
what you need
  • 1 Frying Pan
  • 1 Saucepan
  • 1 Frying Pan
  • 1 Saucepan
  • 1 Frying Pan
  • 1 Saucepan
  • 1 Frying Pan
  • 1 Saucepan

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