SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
- Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
- Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.
Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g
CHICKEN WITH MUSTARD SAUCE
This luscious chicken entree from Coleen Deon in Dover Plains, New York is truly something special. Lemon zest and Dijon mustard add tangy flavor to the perfectly seasoned sauce-and it all goes together in minutes! Serve over hot noodles or pasta for a company-special supper.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 407mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
CHICKEN IN MUSTARD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and dry the chicken thighs and season with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
- When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
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
MUSTARD CHICKEN
Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.
Provided by Juliet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g
CHICKEN IN MUSTARD SAUCE
Make and share this Chicken in Mustard Sauce recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix first 4 ingredients together, coat chicken thoroughly.
- Saute chicken in butter until golden, about 5 minutes.
- Add water and bouillon cube.
- Cover and simmer 30 minutes.
- Remove chicken to warm platter.
- Whisk together remaining ingredients.
- Stir into chicken broth, cook until thickened.
- Pour gravy over chicken.
- Sprinkle with pine nuts just before serving.
CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
CHICKEN IN MUSTARD SAUCE
Although there are several chicken in mustard sauce recipes here on Zaar, I couldn't find one with these exact ingredients. I just love it, and the recipe makes enough sauce that you can enjoy it over noodles or rice. Although one of my favorite things is to have a nice crusty loaf of bread to sop up the sauce. From the Junior League of Phoenix.
Provided by breezermom
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown the chicken in the oil in a large skillet over medium-high heat for 4 minutes or until done, turning occasionally. Remove the chicken from the skillet, reserving the drippings in skillet. Set the chicken aside; keep warm.
- Add the wine to the drippings; cook over high heat, deglazing pan by scraping the particles that cling to the bottom. Reduce heat to medium. Stir in the whipping cream, Dijon mustard, lemon juice, salt, pepper, tarragon and a dash or ground red pepper. Cook, uncovered, until the mixture is thick enough to cat a spoon, stirring occasionally. Add the reserved chicken. Bring to a boil; cover, and reduce the heat. Simmer for 5 minutes. Serve.
CHICKEN WITH GRAINY-MUSTARD SAUCE
Poaching chicken in a flavorful broth produces moist, tender meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Place chicken, carrots, onions, celery,bay leaf, parsley, wine, and peppercorns ina stockpot. Add water to cover (about 3quarts); bring to a boil. Reduce heat soliquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer andskimming any scum off the top, untilchicken is cooked, 20 to 25 minutes.
- Remove chicken from stock; use a sharpknife to remove meat from bones. Placemeat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids.
- In a clean saucepan, return stock to aboil. Reduce heat so stock is at a baresimmer. Add apricots and pineapple andpoach until tender, about 10 minutes.With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.
- Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heattolow; whisk in mustard, 1/4 teaspoon eachsalt and tarragon, and 1/8 teaspoon pepper.
- Divide the lettuce among 4 plates. Slicechicken; place on greens. Pour mustardsauce over chicken and serve with reserved apricot-and-pineapple mixture.
Nutrition Facts : Calories 318 g, Cholesterol 53 g, Fat 3 g, Fiber 4 g, Protein 32 g, Sodium 377 g
CHICKEN IN ONION AND MUSTARD SAUCE
Surprisingly mild and easy to make, this dish takes to substitutions well depending on what you have in the house. Despite the name, even my young children enjoy this chicken! It's quick, easy, and something different for dinner. Apple juice may be substituted for the applesauce and wine. Grainy, spicier mustards will create a spicier sauce; mild or sweet mustards will create a milder sauce.
Provided by sonnet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
- Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 12.3 g, Cholesterol 89.5 mg, Fat 23.1 g, Fiber 2.8 g, Protein 31 g, SaturatedFat 6.1 g, Sodium 220 mg, Sugar 6 g
CHICKEN IN DILL MUSTARD SAUCE
Categories Chicken Mustard Sauté Quick & Easy White Wine Shallot Dill Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
- Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.
CHICKEN IN MUSTARD SAUCE (JACQUES PEPIN) RECIPE - (5/5)
Provided by Rhonda7447
Number Of Ingredients 9
Steps:
- Sprinkle meat with salt and pepper, flatten with mallet with parchment paper. Heat oil in skillet over med-high. When it's hot, brown chicken for one-and-a-half minutes on each side. Mix in the onions and continue to cook for one minute. Sprinkle flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour. 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, stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after mustard has been added. Place the chicken pieces in the sauce and warm over low heat for 10-15 minutes to develop flavor. Serve the chicken with sauce.
BREAST OF CHICKEN WITH MUSTARD SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken breasts on all sides with salt and pepper. Heat the oil in a skillet over medium-high heat and add the chicken. Cook until golden brown, about 4 minutes, and turn. Cook and brown for about 4 minutes more.
- Pour off the fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken. Continue cooking and stirring for about 3 minutes.
- Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 815 milligrams, Sugar 4 grams, TransFat 0 grams
More about "chickeninmustardsauce recipes"
CHICKEN IN MUSHROOM SAUCE - MY FOOD STORY
From myfoodstory.com
HOT CHICKEN SAUCE | RICARDO
From ricardocuisine.com
HONEY MUSTARD CHICKEN | RECIPETIN EATS
From recipetineats.com
CHICKEN WITH CREAMY MUSHROOM SAUCE - DAMN DELICIOUS
From damndelicious.net
CHICKEN IN MUSTARD SAUCE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN THIGHS WITH DAIRY-FREE CREAMY MUSTARD SAUCE
From sonshinekitchen.com
CHICKEN WITH MUSTARD CREAM SAUCE, CHICKEN RECIPES, …
From youtube.com
SAUTEED CHICKEN IN CREAMY MUSTARD SAUCE | CLEAN FOOD CRUSH
From cleanfoodcrush.com
DIJON MUSTARD CHICKEN RECIPE - EASY CHICKEN RECIPES
From easychickenrecipes.com
THE 10 BEST DAIRY FREE SAUCE RECIPES FOR CHICKEN!
From slimmingviolet.com
CREAMY FRENCH MUSTARD CHICKEN - CAFE DELITES
From cafedelites.com
CHICKEN WITH MUSTARD - SEASONS AND SUPPERS
From seasonsandsuppers.ca
CHICKEN IN MUSTARD CREAM SAUCE - LAUGHING SPATULA
From laughingspatula.com
CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!) - RACHEL COOKS®
From rachelcooks.com
CREAMY MUSTARD CHICKEN RECIPE | TASTES LOVELY
From tasteslovely.com
CHICKEN IN APPLE MUSTARD SAUCE
From chicken.ca
CHICKEN IN MUSTARD SAUCE (POULET à LA MOUTARDE) - MON PETIT FOUR®
From monpetitfour.com
STUFFED CHICKEN BREASTS, MUSTARD SAUCE | METRO
From metro.ca
CHICKEN BREASTS IN MUSTARD SAUCE MEAL KIT DELIVERY
From makegoodfood.ca
CHICKEN WITH MUSTARD CREAM SAUCE - LET'S DISH RECIPES
From letsdishrecipes.com
CHICKEN WITH DIJON MUSTARD SAUCE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
CHICKEN IN MUSHROOM SAUCE RECIPE - EATINGWELL
From eatingwell.com
CHICKEN IN MUSTARD SAUCE RECIPE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
CHICKEN WITH ORANGE MUSTARD SAUCE | CANADIAN LIVING
From canadianliving.com
BEST SKILLET CHICKEN THIGHS WITH LUXURIOUS ... - FOOD …
From foodnetwork.ca
BAKED CHICKEN BREASTS WITH MUSTARD SAUCE - GREATIST
From greatist.com
ROASTED CHICKEN WITH MUSTARD SAUCE - LAURA IN THE KITCHEN
From laurainthekitchen.com
CREAMY DIJON CHICKEN - CAFE DELITES
From cafedelites.com
3 INGREDIENT CHICKEN IN MUSTARD SAUCE - HEADBANGER'S KITCHEN
From headbangerskitchen.com
CREAMY DIJON MUSTARD CHICKEN RECIPE | WHOLESOME YUM
From wholesomeyum.com
MENU
CHICKEN WITH MUSTARD CREAM SAUCE - THE PIONEER WOMAN
From thepioneerwoman.com
CHICKEN IN MUSTARD SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
ROASTED CHICKEN BREASTS WITH MUSTARD CREAM SAUCE - SIMPLY …
From simply-delicious-food.com
FRENCH MUSTARD CHICKEN (POULET à LA MOUTARDE) - OLIVIA'S CUISINE
From oliviascuisine.com
You'll also love