Alouette Chicken Dijon Recipes

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CHICKEN MUSHROOM DIJON

This is a great easy recipe for last-minute guests or a busy weeknight when you want something a little special. You may want to double the sauce and serve it over rice.

Provided by DebbyJean

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 11



Chicken Mushroom Dijon image

Steps:

  • Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
  • Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
  • Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
  • Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 485.8 calories, Carbohydrate 19.7 g, Cholesterol 106.1 mg, Fat 29.7 g, Fiber 1 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 816.9 mg, Sugar 2.2 g

½ cup milk
⅓ cup all-purpose flour
4 skinless, boneless chicken breast halves, pounded to an even thickness
3 tablespoons vegetable oil
1 tablespoon butter
2 cups thinly sliced mushrooms
2 tablespoons dry white wine
1 ½ cups prepared chicken gravy
1 cup half-and-half
1 ½ tablespoons Dijon mustard
salt and ground black pepper to taste

DIJON CHICKEN

Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8



Dijon Chicken image

Steps:

  • Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
  • In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
  • Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.

Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g

4 boneless, skinless chicken breast halves (about 1 1/4 lb)
1/4 cup Dijon mustard
1 tablespoon olive or vegetable oil
1 tablespoon lemon juice
1/2 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon pepper
1 1/3 cups uncooked orzo pasta (8 oz)
Chopped fresh parsley, if desired

ALOUETTE® CHICKEN DIJON RECIPE

This is a great recipe for a dinner party or if you are serving a nice dinner for two. It's quite easy and super delicious!

Provided by Corrinne J

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11



Alouette® Chicken Dijon Recipe image

Steps:

  • Season chicken breasts with salt and pepper.
  • Heat olive oil in large skillet at medium setting. Add chicken breasts and brown 10 minute per side.
  • Prepare onions, garlic and mushrooms and add to skillet while chicken is browning.
  • In a small bowl, thin Alouette Spreadable Cheese with broth and wine. Add Dijon mustard and blend.
  • Pour Alouette Spreadable Cheese sauce mixture over chicken and simmer for 10 minutes.
  • Garnish with fresh parsley and serve.
  • Note: cooking time may vary based on the size and thickness of the chicken breasts.

Nutrition Facts : Calories 189.2, Fat 11.5, SaturatedFat 2.6, Cholesterol 46.4, Sodium 139.2, Carbohydrate 3.1, Fiber 0.5, Sugar 1.2, Protein 16.2

2 tablespoons olive oil
6 chicken breast halves, boneless and skinless
salt and pepper
1 medium onion, chopped
2 fresh garlic cloves, minced
1 cup sliced mushrooms
1 (6 1/2 ounce) package alouette spinach artichokes or 1 (6 1/2 ounce) package alouette sundried tomato & basil spreadable cheese
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon Dijon mustard
fresh parsley, chopped

CHICKEN SUPREME DIJON

Simple and delicious. I like to double the sauce so that there is plenty to pour on the rice too. My grandkids love this with chicken quarters too. From Grey Poupon.

Provided by lazyme

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken Supreme Dijon image

Steps:

  • In large skillet, cook chicken in butter.
  • Remove to heated platter.
  • Keep warm.
  • To drippings in pan, add garlic, onion and mushrooms.
  • Cook, stirring, until onion is tender.
  • Stir in mustard and heavy cream.
  • Simmer, stirring, until sauce is slightly thickened.
  • Add chicken, turning to coat in sauce.
  • Serve over rice.

2 whole boneless skinless chicken breasts, split
2 tablespoons butter
salt and pepper
1 medium garlic clove, finely minced
1 tablespoon onion, finely minced
1/4 lb mushroom, sliced
1/4 cup Dijon mustard
1 cup heavy cream
wild rice, cooked

CRISPY DIJON CHICKEN

I know you'll relish this doubly delicious dish. Yogurt and mustard give golden oven-baked chicken a tangy taste, while cornflake crumbs provide plenty of crunch. -Ella West, Lake Charles, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 7



Crispy Dijon Chicken image

Steps:

  • In a shallow bowl, combine the yogurt, seasoning blend, lemon juice and mustard. In another bowl, combine the cornflake crumbs and cheese. Roll the chicken in yogurt mixture, then in crumb mixture. , Place in a greased 8-in. square baking pan. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 234 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 431mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 0 fiber), Protein 24g protein.

1/4 cup plain yogurt
1/2 teaspoon salt-free herb seasoning blend
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 cup cornflake crumbs
1/4 cup grated Parmesan cheese
2 bone-in chicken breast halves (8 ounces each)

EASY CHICKEN DIJON

This is the basic recipe I use for Dijon chicken, I also substitute cajun seasonings, honey mustard, crushed carlic croutons. This recipe is so easy to mix and match to any tastes or what you have on hand. I also cut one of the breasts into " nuggets " then season, coat and dredge, my DS doesn't know of " Mickey D's " fast food. Easy finger food for toddlers, adjust the seasonings for toddler's taste. You can bake these " nuggets " within the same pan, but adjust baking time down for this size. I also lightly drizzle honey atop his servings, healthier and fun for him to have his own.

Provided by peachez

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8



Easy Chicken Dijon image

Steps:

  • Heat oven to 375 degrees.
  • Season chicken to your taste.
  • In a small bowl, mix well the sour cream and Dijon mustard- set aside.
  • Dip each seasoned breast in sour cream/ mustard mixture, coating well.
  • Dredge each coated breast in seasoned bread crumbs.
  • Arrange pieces in a a 13 x 9 baking pan.
  • Bake for 50 minutes or until thickest part is no longer pink.

Nutrition Facts : Calories 311.5, Fat 10.7, SaturatedFat 3.9, Cholesterol 90.8, Sodium 1093.2, Carbohydrate 21, Fiber 2.6, Sugar 1.8, Protein 31.8

4 large boneless skinless chicken breasts
kosher salt, scant to taste
pepper
garlic powder
red pepper flakes
3/4 cup light sour cream
3/4 cup Dijon mustard
3/4 cup Italian seasoned breadcrumbs

CHICKEN DIJON

Chicken & mash with a kick

Provided by rafalhaase

Time 20m

Yield Serves 4

Number Of Ingredients 0



Chicken Dijon image

Steps:

  • Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.
  • Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.
  • Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.
  • Serve with mashed potatoes.

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