Creamy Chicken Dijon Recipes

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Steps:

• Bring broth to boil in medium saucepan on medium-high heat. Add rice and green beans; stir. Cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; let stand 5 min. or until broth is completely absorbed.
• Meanwhile, brush both sides of chicken evenly with mustard; sprinkle with rosemary. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken; cook 5 min. on each side or until browned on both sides and cooked through (170°F). Remove from skillet; cover to keep warm.
• Add Neufchatel, milk and dressing to skillet; cook until Neufchatel is completely melted and mixture is well blended, stirring constantly with wire whisk. Serve chicken and rice drizzled with the sauce.

Steps:

• HEAT oil in skillet. Cook chicken 10 minute or until browned.
• ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.

Steps:

• Halve 1 bunch leeks lengthwise, then cut into 3-inch pieces. Cook in a steamer basket until tender, 10 to 12 minutes. Cook 1 minced shallot in a saucepan with 1 tablespoon olive oil, 2 minutes; season with salt. Add 1 tablespoon flour and cook 1 minute. Whisk in 1 cup chicken broth and cook until thickened, 4 minutes. Whisk in 1 1/2 tablespoons dijon mustard and 3 tablespoons minced parsley. Spoon over the leeks.

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
• Stir the soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Steps:

• In a skillet over medium-high heat, heat the oil and melt the butter. Season chicken with salt and pepper. Place chicken in the skillet and brown on both sides. Reduce heat to medium, cover, and continue cooking approximately 15 minutes or until chicken juices run clear. Remove chicken and set aside, keep warm.
• Stirring cream into the pan, scrap up brown bits left in bottom of the pan. Mix in mustard and tarragon, cook and stir 5 minutes or until thickened. Return chicken to skillet and coat with sauce. Drizzle chicken with remaining sauce to serve.

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.

Steps:

• Mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
• Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; tent with foil to keep warm.
• Add broth, reduced-fat cream cheese and mustard to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.

Steps:

• Rinse chicken and pat dry. Cut into thin bite-size strips. Set aside.
• For sauce, in a small bowl stir together flour, mustard, wine, salt, and pepper till smooth. Stir in half and half until mixed in well. Set aside.
• Pour cooking oil into skillet. Over med. heat stir fry garlic sweet pepper, and onion; stir fry for 2 minute Add sliced mushrooms stir fry for 2 more minutes or until crisp- tender. Remove veggies.
• Add chicken to the wok, stir fry 2-3 min or until no pink remains. Push turkey from the center of the wok.
• Add sauce to center of wok. Cook until think and bubbly. Return veggies to wok and add thawed peas. Stir all ingredients to coat with sauce. Serve over hot cooked noodles.

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:

• Sprinkle the chicken breasts with the onion powder, lemon pepper and salt.
• Saute the chicken in the butter for about 20 min, or till cooked through and tender. Remove chicken to a platter and keep warm.
• Measure the pan juices and enough chicken broth to make 1 cup liquid. Return the stock mixture to the pan and add the wine.
• Stir together the light cream and the flour till smooth. Add to the broth, cook and stir till smooth, thickened and bubbly.
• Stir in the Dijon mustard , stir till smooth.
• Return the chicken to the pan, or serve the sauce separately.