Garlic Dijon Chicken Recipes

Steps:

• Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
• Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
• Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
• Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
• Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
• Enjoy!

Steps:

• For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Steps:

• Drain the pineapple, reserving juice, and cut the pineapple rings in half; set aside.
• In a bowl, combine the cornstarch and 2 tablespoons of pineapple juice until smooth; set aside.
• In another bowl, combine/whisk together mustard, honey, garlic and remaining pineapple juice; mix well to combine; set aside while browning chicken.
• Season chicken with thyme, seasoning salt (or regular salt) pepper and garlic powder (if using).
• In a skillet brown the chicken on both sides in oil.
• Add in the honey/mustard mixture to the pan; bring to a boil.
• Reduce heat, cover and simmer for 20 minutes (longer if using bone-on chicken pieces) or until juices run clear.
• Remove the chicken to a plate to keep warm.
• Stir/whisk in cornstarch mixture to the pan; bring to a boil, and stir for about 2 minutes.
• Return chicken to the pan.
• Top with pineapple slices, and heat through.