Dijon Poached “Chick’n”

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This one’s for Nana (my grandmother). I’ve been having some health issues for the past couple of weeks. I’ve gone to see this specialist and that specialist. I’ve tried natural remedies and acupuncture. Nana said, “you need to detox.” She went through a lengthy Nana-like explanation as to why I, of all people, needed to detox– I don’t sleep enough, I work too much, I’ve traveled and probably gotten some undetectable something or other on one of my trips, my life was full of stress. I explained to her that this was the least amount of stress I can ever remember having in my life. She repeated her prescription, “detox.” So, I did. And yes, you guessed it. I feel 100,000 times better (tomorrow is my last day of detoxing). How’d she know???!!! I guess nanas just know!

This is the second dish from my Friday Lightlife series. I’ve been wanting to make something savory with vanilla for awhile now and thought I would poach this chick’n in a spicy vanilla sauce to satiate that craving. Sorry to disappoint, but in the end, I was way too hungry to experiment with making a spicy vanilla poaching liquid, so I went with a safer (yet incredibly tasty) flavor combination–white wine, dijon mustard, and fresh tarragon. And I am so glad I did. The hearty Lightlife chick’n totally held up to the sauce and I paired it with braised fava beans and goat cheese-tarragon risotto (recipes coming soon!). It was the perfect end of the week lunch!

Dijon Poached “Chick’n” (Printable Recipe)

Ingredients:

2 tablespoons of Earth Balance (or butter)

1 tablespoon olive oil

1/2 small Vidalia onion–thinly sliced

1 clove garlic–minced

1/2 cup dry white wine

2 teaspoons dijon mustard

2 teaspoons orange juice

salt/pepper

fresh tarragon

1 package Lightlife Chick’n Cutlets

Method:

*Slice onion. Mince garlic. Heat Earth Balance and olive oil in a frying pan over medium heat. Add onion. Cook for 10 minutes. Add garlic. Cook for 5 minutes, or until both onion and garlic are soft. Stir in white wine.


*Add chick’n to the center of the pan. Cook 10 minutes on one side. Flip and cook 5-10 minutes on the second side, or until the chick’n is warmed all the way through. Remove chick’n, slice and plate.

*Whisk mustard and orange juice into the white wine mixture until sauce is completely smooth. Cook 1-2 minutes, continuing to whisk (so that your sauce will not break). Immediately spoon pan sauce over chick’n and serve with fresh tarragon.

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Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!

Comments

  1. Honestly, I don’t think anyone would guess that wasn’t chicken if they weren’t told. With that great sauce on top, I bet it was delicious. Glad to hear you are feeling better. Those Nanas sure know their stuff!!

  2. Super delicious with dijon and i like the vidalia onions too.

  3. Looks so good and when you are hungry, safe is best! I do love the idea of using vanilla in a savory dish….maybe next time?? So glad you are feeling better. Grandma’s just know, don’t they?

  4. It looks just like the “real” thing! Definitely checking out the cutlets next.

    Good for you doing the detox – I always feel better when I have a chance to reset. Glad you’re bouncing back!

  5. This looks yummy! I love your creativity, Tiff! I would have never guessed that this wasn’t chicken. :)

    Nanas know everything!!

  6. Hmm I’m glad you listen to your Nana’s advice and you are feeling a lot better. Your story made me feel like I “should” detox…I know it’s necessary but I just don’t have the strong will to start. Your Dijon mustard sauce is amazing. My husband doesn’t like Dijon but I don’t know why he doesn’t like it. Isn’t it sooooo good?? Lovely dish Tiffany. Thanks for sharing about your story on detox. I’ll think about it seriously. It was great to hear you are feeling better and it’s convincing! :-)

  7. This looks so delicious! I love mustard. The onions and mustard are a great combination.

  8. I agree, no one would be able t0 tell thats not the real thing! I had to do a double take as well. That sauce looks so good- I love all things mustard!

  9. I hate dry chicken .. and what I see here is so juicy and moist ! This is giving me a lot of interesting ideas to play with :) Thanks for sharing !

  10. I love your veggie recipes. Those onions must give it awesome flavor. There’s nothing better than a quality onion that’s been melted into sweet piquant goodness. Yum!

  11. Looks wonderful! Now if I could just stick my fork into the screen and try some. : ) Glad you are feeling better… hope you are 110% soon. : )

  12. Love it…. sauce sound delicious. Yum Yum:)

  13. The vanilla sauce sounds interesting, look forward to you trying and sharing:-) This sauce sounds so yummy, and looks gorgeous! I hope you feel better soon:-) I understand the detox thing, I may do a cleanse soon. It will be an intense cleanse, but really great for the body, mind and spirit!
    Hugs,
    Terra

  14. I would lick the pan for that sauce! It sounds so delicious :)

  15. The power of the Nana. :) I’m glad the detox went so well.

    Excellent dish. I’ve always been a huge fan of dijon flavoring. I’d be interested in seeing the vanilla sauce experiment though….sounds intriguing.

  16. You know grandmother’s just know what best for you :) By the way, what’s the “detoxing” recipe? I’ve had once one prescribed from a doctor but that was anything but fun…

    • Oh, it wasn’t fun … but it was effective! I ate only fruits and vegetables and I took an herbal mix (ginger, senna leaf, dried aloe vera gel, dandelion root, clove, and a WHOLE bunch of other things) twice a day for 7 days.

  17. Those cooking pictures of onions sautéing and the following steps have made me so hungry! What a tasty way to serve chicken…great dish.

    I’m glad you’re feeling better and that the detoxing was the cure. High-fives to your Nana! :)

  18. Tiffany…this looks delicious! Those onions! And it looks so juicy! I’d be curious how it works out with the savory/spicy vanilla thing. Let us know if you ever try that one day! Glad you are feeling better! : )

  19. Okkkkk, I just had dinner (I usually come around here AFTER I’ve had my meal so I don’t drool too much), but there’s no way I can help drooling… this looks so yummy! And I can’t wait for the risotto recipe now!!! BTW, I am happy to hear you are feeling better Tiff! :-)

  20. I love vidalia onions. This sauce looks amazing. Glad to know you feel better.

  21. This is a delicious dish! I like the way you presented it to us. Thanks for the recipe.

  22. Tiffany, you’re always such inspiration. Glad to hear you’re on the mend, thanks to Nana. Cheers to her. Sorry, no cheers – you’re detoxing and quite right, too. I HAVE to do this, but keep putting it off. Perhaps that’s why I always feel so tired…. I am definitely taken in by this gorgeous tasting dish. Love the idea of vanilla, too – but the Dijon, tarragon & nuance of orange, s’il vous plaît, sounds just detoxicatingly gorgeous!

  23. This looks amazing. Thanks for sharing. Love the mustard

  24. This is definitely going in my chicken recipe file! Nice and simple for a lazy evening. Although I hope to hear more about that vanilla recipe!

  25. Do you like the Quorn cutlets? honestly I think they’re my fave fake-chick.

    • I’ve never had them! But I am ALWAYS down to try new products!

  26. This, like everything you make, looks so wonderful!! I glad you feel better. A detox never hurt anyone, just make sure you stay off food blogs while doing it!

    • SERIOUSLY! 😀

  27. Oooh! That looks very tasty. Dijon is one of my favorite flavors so this is definitely a keeper for me :)

  28. Amazing how chicken-y this looks.

  29. Thanks for your comments everyone! And thanks for wishing me good health!