Chicken Supreme Dijon Recipes

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

Steps:

• Heat oven to 350 degrees F.
• Saute chicken in butter until lightly browned.
• Place chicken in greased 8x8 baking dish.
• In skillet, saute mushrooms until lightly browned; add sour cream and soup.
• Cook and stir for 1 minute, scraping bits from bottom of pan.
• Add garlic salt and paprika.
• Pour mixture over chicken.
• Bake for 30-35 minutes, until juices run clear.
• Sprinkle cheese over chicken; bake another 10 minutes, until cheese is melted and bubbly.

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.

Steps:

• For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper.
• Preheat the oven at 350 degrees F.
• In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
• For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
• Serve the chicken with oven-roasted Jerusalem artichokes, recipe follows.
• Preheat the oven at 350 degrees F.
• Cut the artichokes in half.
• In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.

Steps:

• For the chicken:.
• Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back.
• Season the chicken with salt and pepper.
• Preheat the oven at 350 degrees F.
• In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes.
• For the sauce:.
• Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste.
• Serve the chicken with oven-roasted Jerusalem artichokes.

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.

Steps:

• Whisk together milk and Dijon mustard.
• Have crumbs and tarragon mixed toegther in another bowl.
• Dip chicken pieces in milk mixture, and then dip them in crumbs.
• Place in a shallow baking dish in a single layer.
• Cover and bake in a preheated 375F oven for 30 minutes.
• Uncover and bake for a further 15 minutes, or until chicken is done as you like.

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.