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
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
CREAMY CHICKEN DIJON FROM MAZOLA®
Creamy chicken with a hint of mustard tang is great served on your favorite pasta or rice.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Pat chicken breasts dry with paper towels; cut each breast into 2 to 3 pieces. Season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Place half of the chicken in Dutch oven and cook 2 to 3 minutes per side or until nicely browned.
- Remove chicken to platter and repeat with remaining chicken. Add remaining 2 tablespoons oil to the pan. Add leeks and garlic and cook over medium heat for 2 to 3 minutes or until softened. Stir in chicken broth; bring to a boil stirring well to scrape any browned bits from bottom of pan. Add chicken back to the Dutch oven; cover and simmer 10 minutes. Mix half and half and corn starch together; add to Dutch oven along with Dijon mustard and thyme. Stir until thickened. Remove from heat and let sit 3 minutes. Transfer to serving platter and sprinkle with chopped, fresh parsley. Serve immediately with rice or noodles.
Nutrition Facts : Calories 195.4 calories, Carbohydrate 6.8 g, Cholesterol 50 mg, Fat 10.6 g, Fiber 0.5 g, Protein 17.8 g, SaturatedFat 2.6 g, Sodium 248.6 mg, Sugar 1 g
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
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
CHICKEN DIJON
From Food & Wine, Oct 2011. I haven't tried this yet- posting for safekeeping. The author specifies drumsticks for this recipe, but I think thighs would work equally well, just adjust the cooking time slightly. Serve with crusty bread to soak up the sauce.
Provided by IngridH
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large dry skillet, toast the coriander seeds until fragrant, about 2 minutes. Let cool, then crush coarsely in a mortar with a pestle.
- In the same skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper, then add to the skillet and cook until brown on all sides, about 10 minutes. Add the onion and cook until softened, stirring occasionally, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over medium low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter, cover and keep warm.
- In a small bowl, whisk the mustard with the creme fraiche and tarragon. Whisk this mixture into the skillet, and simmer until the sauce thickens, about 5 minutes. Return the chicken to the pan, and turn to coat.
- Note: This can be made ahead and refrigerated for up to 3 days.
Nutrition Facts : Calories 365.4, Fat 24.6, SaturatedFat 7.2, Cholesterol 133.7, Sodium 239.3, Carbohydrate 4.4, Fiber 0.7, Sugar 0.7, Protein 31.1
DIJON-ALMOND CHICKEN RECIPE
Spread mayo and mustard onto chicken breasts with our Dijon-Almond Chicken Recipe! A sprinkle of almonds gives this almond chicken recipe its nutty crunch.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray.
- Mix mayo and mustard; spread onto chicken. Sprinkle with nuts.
- Bake 20 to 25 min. or until chicken is done (165°F).
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
DIJON CHICKEN THIGHS
The star of this chicken thigh recipe might just possibly be the luxurious cream sauce.
Provided by thedailygourmet
Categories Baked Chicken Thighs
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
- Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
- Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
- Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
- Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add thyme to the reserved sauce, and spoon over chicken thighs to serve.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 11.3 g, Cholesterol 113.9 mg, Fat 26.7 g, Fiber 0.4 g, Protein 17.1 g, SaturatedFat 12.3 g, Sodium 466 mg, Sugar 1.8 g
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