CHICKEN & ZUCCHINI IN MUSTARD SAUCE
Make and share this Chicken & Zucchini in Mustard Sauce recipe from Food.com.
Provided by Chef Diva Divine
Categories One Dish Meal
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For sauce, stir together yogurt, mustard, and teragon. Set aside.
- Spray wok/skillet with cooking spray coating. Stir fry carrot and garlic over medium-high heat for 1 minute. Add zucchini, stir fry about 3 minutes more till veggies are crisp-tender. Remove from Wok/skillet.
- add oil to hot wok/skillit and add chicken. Stir fry about 2-3 minutes or until it is no longer pink. Return veggies to wok/skillet. Add sauce; toss to coat all ingredients with sauce. Cook and stir for 1 minuteor till heated through.
- Set with jasmine rice if desired.
Nutrition Facts : Calories 225.7, Fat 11.8, SaturatedFat 2.7, Cholesterol 55.7, Sodium 87.4, Carbohydrate 9.8, Fiber 1.1, Sugar 7.5, Protein 20.1
CHICKEN BREASTS WITH MUSTARD SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken breast halves with salt and pepper.
- Heat the butter in a heavy skillet and add the breasts. Cook until browned, about 6 minutes. Turn the pieces and cook about 6 minutes longer.
- Remove the chicken pieces to a warm platter and set aside. Add the onion and thyme to the skillet and cook briefly, stirring, until the onion is wilted. Add the vinegar and wine and bring to a boil. Add the chicken broth and bring to a boil. Stir in tomato paste. Cook until reduced by half and add the cream. Bring to a full rolling boil and stir in the mustard. Put sauce through a strainer, pressing to extract as much liquid as possible. There should be about 1/2 cup.
- Spoon the sauce over the chicken pieces and garnish, if desired, with parsley. Serve immediately.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 6 grams, Sodium 592 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN IN MUSTARD SAUCE
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).
Provided by Jacques Pépin
Categories dinner, one pot, main course
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Sprinkle the meat with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
- Mix in the onion and continue cooking for one minute.
- Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
- Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
- Remove the meat to a serving platter and keep warm.
- Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
- Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
- Serve the chicken with the sauce.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams
SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL
In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
- In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
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SHEET PAN CHICKEN AND ZUCCHINI - CHELSEA'S MESSY …
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5/5 (10)Total Time 50 minsCategory Dinner, Main CourseCalories 685 per serving
- PREP: Preheat the oven to 400 degrees F. Take out both a large (15x21-inch) sheet pan and an oven-safe wire cooling rack if you have one. Generously spray the cooling rack with cooking spray and set aside. (Note 5). Toss together all of the spices. Remove 1 tablespoon of spices and set aside. Pat chicken tenders dry with paper towel and trim any fat and then remove tendons. Add 1 cup (70g) Parmesan and 1 cup panko to a shallow bowl. Toss to combine and set aside.
- BATTER: In another bowl, add the 2 tablespoons mayo, 2 tablespoons flour, 1 egg, 1 tablespoon Dijon, and remaining spices to a large, shallow bowl. Whisk to combine. Using tongs, add a chicken tender to the batter mixture. Generously dredge and evenly coat all sides with the batter. Repeat to dredge all the tenders in the batter. Tenders should all be well coated and use up all the batter.
- BREADING: Next, dredge each tender in the Parmesan and panko mixture. Again, coat tenders generously. (You should use most of the breading.) Place breaded chicken tenders on top of the sprayed cooling rack. Press any leftover breading on top of chicken tenders and then generously spray the tenders with cooking spray on one side.
- ZUCCHINI: Cut zucchini into 3-inch coins. Cut each coin in half and then in wedges to get 4-6 wedges (depending on how wide the zucchini is). Place all the zucchini wedges on the sheet pan and drizzle with olive oil and 1 tablespoon of spice. Toss with your hands to generously coat and then move zucchini to make room for the wire cooling rack with the chicken. Once the wire cooling rack is on the tray with the zucchini, position the zucchini evenly around the cooling rack, making sure zucchini has plenty of room to roast. (If zucchini is overlapping it will steam and take longer to get tender.)
CREAMY DIJON MUSTARD CHICKEN - WHOLESOME YUM
From wholesomeyum.com
5/5 (39)Calories 464 per servingCategory Main Course
- Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.
- Add the remaining tablespoon of oil to the pan, along with the garlic. Saute for about 1 minute, until fragrant.
- Add the chicken broth. Stir to remove any bits stuck to the bottom of the pan. Increase heat and simmer for 3-5 minutes, until the liquid is reduced by half.
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