LEMON-DIJON CHICKEN SKILLET
This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g
LEMON-DIJON CHICKEN
Very flavorful baked chicken.
Provided by GOMERSGIRL5
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper, and salt in a small bowl; blend well.
- Toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. Reserve. Gently slide fingers between the skin and meat of the chicken to loosen skin. Spoon parsley mixture between skin and meat. Secure breast skin with toothpicks, if necessary. Place lemon halves in the cavity of chicken. Place chicken on a rack in a roasting pan.
- Bake chicken in preheated oven for 30 minutes. Arrange potatoes around the chicken; bake until chicken juices run clear, about 1 additional hour. Allow chicken to rest for 10 minutes before serving.
Nutrition Facts : Calories 638 calories, Carbohydrate 27.2 g, Cholesterol 169.7 mg, Fat 32.5 g, Fiber 2.1 g, Protein 56.1 g, SaturatedFat 8.7 g, Sodium 651.7 mg, Sugar 2 g
QUICK LEMON DIJON CHICKEN
Spicy, tangy, flavorful chicken that can be prepared in a snap! Ingredients can be adjusted to taste.
Provided by PEACEKIKS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 10.5 g, Cholesterol 136.9 mg, Fat 3.1 g, Fiber 1.7 g, Protein 55 g, SaturatedFat 0.8 g, Sodium 983.6 mg, Sugar 0.1 g
CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, kosher salt, olive oil, unsalted butter, garlic, all purpose flour, chicken broth, French's Dijon Mustard, freshly ground black pepper, heavy cream, fresh parsley, lemon, baby bella mushrooms, asparagus, peas
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 611 calories, Carbohydrate 25 grams, Fat 39 grams, Fiber 3 grams, Protein 39 grams, Sugar 5 grams
DIJON-LEMON CHICKEN
Enjoy Dijon-Lemon Chicken from My Food and Family. Lemon and feta are meant to be in this delicious dinner entrée recipe!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place flour in shallow dish. Season chicken with 1/2 tsp. pepper. Add, 1 breast at a time, to flour, turning to evenly coat each breast with flour.
- Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Transfer to platter; cover to keep warm.
- Reserve 1/4 of the cheese. Combine remaining cheese with sour cream, mustard, lemon juice, cream and remaining pepper in saucepan; cook 3 to 5 min. or until cheese is melted and sauce is heated through, stirring constantly.
- Drizzle sour cream sauce over chicken; top with reserved cheese. Sprinkle with onions.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 410 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 2 g, Protein 30 g
DIJON CHICKEN
Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
- In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
- Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.
Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g
GRILLED CHICKEN WITH DIJON AND MEYER LEMON
Provided by Anne Burrell
Time 2h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
- Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin side down, and cook for 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
- Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin side down for a total of 10 to 12 minutes, then turn it over and cook it for another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken on the second side. The chicken is done when an instant-read thermometer registers 165 degrees F.
- When the chicken is nearly done, place the lemon halves on the grill cut side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
- Remove the chicken from the heat and serve with the grilled lemon for extra lemony goodness.
SPRING CHICKEN ROLL-UPS WITH LEMON DIJON PAN SAUCE
These bundles are a healthy twist to a Cordon Bleu chicken - ham and cheese stuffed breast meat breaded and sauteed.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Halve the chicken breasts horizontally separating each into 2 cutlets.
- Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.
- Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
- Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.
LEMON DIJON CHICKEN
Make and share this Lemon Dijon Chicken recipe from Food.com.
Provided by candlelight chef
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- combine lemon juice, dijon mustard, garlic, and 1/3 cup chicken stock.
- marinate chicken for at least a hour or so.
- remove chicken from marinate.
- sprinkle with lemon pepper.
- broil or grill.
- combine 1 tsp of stock and cornstarch.
- set aside.
- combine rest of stock and marinade in a saucepan.
- bring to a boil.
- add in rosemary and lemon zest.
- thicken with cornstarch.
- place chicken on plate, top with hot lemon dijon sauce and garnish with lemon wheel.
- serve wwith fresh veggies, rice or oven baked potatoes.
Nutrition Facts : Calories 431.7, Fat 22, SaturatedFat 6.3, Cholesterol 147.6, Sodium 289.3, Carbohydrate 6, Fiber 0.2, Sugar 1.7, Protein 49.6
PAN FRIED PAPRIKA, GARLIC AND LEMON DIJON CHICKEN BREASTS
Stunningly easy but really impressive recipe! Simply marinade the chicken breasts in the sauce & pan fry them for an elegant but simple supper! Serve with rice, pasta or a medley of fresh seasonal vegetables with steamed new potatoes.This is one of my "fail safe" recipes - it is also brilliant on the Barbeque or oven baked! Also great with roasted Cherry Tomatoes. You can also use lean pork chops for this recipe.
Provided by French Tart
Categories Chicken Breast
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grate the lemons and then squeeze them to extract the juice.
- Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
- Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
- Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
- If pan frying - heat the olive oil gently and add the chicken breasts.
- Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
- At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
- The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
- Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
- Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
- OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
- Place chicken breasts with all the sauce into the pan.
- Turn over once during cooking which should take 30 to 45 minutes.
- Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
- Cook for a further 2-5 minutes.
- Serve as for pan-fried version.
Nutrition Facts : Calories 199, Fat 9.2, SaturatedFat 3.3, Cholesterol 89.2, Sodium 141.9, Carbohydrate 2.8, Fiber 0.4, Sugar 0.5, Protein 25.6
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