Dijon Caper Chicken And Pasta Sauce Recipes

Steps:

• Flatten chicken slightly; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes on each side or until juices run clear. Add garlic; cook 1 minute longer., Stir in the cream, wine, tomatoes and capers; cook until sauce is slightly thickened. Serve with pasta.

Steps:

• In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
• In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
• Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

Steps:

• Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
• Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
• Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
• To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Steps:

• Place a large pot of water on to boil. Add the pasta and cook about 12 minutes until al dente or per instructions on the package. Drain.
• While the pasta is cooking, heat the olive oil in a large saute pan over moderately high heat.
• Season the chicken with salt and pepper then add to the pan. Saute the chicken until golden on both sides, about 6 minutes.
• Lower the heat and add the onions. Cook until the onions are translucent, about 5 minutes.
• Add the garlic and cook 1 minute more.
• Remove the chicken from the pan and set aside.
• Turn the heat to medium, add the wine and reduce until it is almost completely evaporated.
• Add the chicken stock and reduce by half.
• Add the mustard and low-fat sour cream and stir until the sauce is creamy.
• Add the chicken and cooked pasta to the sauce and toss until well coated. Sprinkle with fresh basil.

Steps:

• Melt butter or olive oil in a large skillet.
• Add chicken breasts and cook until done and lightly browned, about 20 minutes.
• Remove chicken to a warm serving platter.
• Stir flour into pan drippings in skillet, cook for 1 minute.
• Add the chicken broth, half and half.
• Stir and cook until the sauce thickens and bubbbles, add in mustard, capers and frozen peas.
• Return chicken to skillet, cover and heat for 10 minutes.
• Garnish with tomatoes and sprinkle with parsley.
• We typically serve with tortolini or other pasta and cover with extra dijon sauce.

Steps:

• Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
• Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
• Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
• Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
• Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

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:

• Salt and Pepper chicken on both sides to season.
• Heat oil over med.
• high in frying pan, cook chicken 5-6 minutes per side.
• Pour in broth, capers, rosemary and thyme.
• Return to simmer for 5 minutes.
• Stir in mustard, butter and honey and immediately remove from heat.
• Serve with spooning remaining sauce over each breast.