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.
CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE
Steps:
- For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
- Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
- For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
This recipe is so simple and very delicious. It's from the Everyday Food cookbook (Martha Stewart). Serve with a side of steamed, buttered asparagus. If you like things saucy, you might want to double up on the sauce. Also, the book says this French sauce will be great on fish as well. Enjoy!
Provided by KissaK1
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt and pepper. In large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through, about 10 to 12 minutes, turning once. Transfer chicken to a plate and keep warm.
- Pour wine into hot skillet. Cook, stirring, until wine has reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking all the while, until the sauce has thickened, about 2 minutes.
- Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken. (I usually just add the chicken back into the pan to coat it completely.).
Nutrition Facts : Calories 310.6, Fat 19.5, SaturatedFat 8.2, Cholesterol 109.2, Sodium 318.5, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 28.3
GARLIC AND MUSTARD CHICKEN
This dish is healthy and delicious and so easy to make. I like to eat it with Recipe #313506 and a mixed salad. Instead of creme fraiche you could use sour cream. And instead of 8 chicken thighs you could use 4 chicken breast halves. You can cook it on the grill or in the oven. I had a hard time listing cooking times, so just make sure the chicken is done and enjoy :)
Provided by Bellinda
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken pieces with salt and pepper and place in a dish or zip-top bag.
- Mix the next seven ingredients together in a small bowl and add to the chicken.
- Turn chicken to coat, cover and refrigerate over night.
- Remove chicken from marinade and either put on barbecue for 10-15 minutes per side or in an 350°F oven for 35-40 minutes. But cooking times will vary, so make sure they're done.
- Mix the creme fraiche with the other 2Tbs dijon mustard, terragon and salt and pepper and spread on chicken just before serving.
MUSTARD CREAM BBQ CHICKEN
Hints of rosemary permeate this BBQ chicken dish with a wonderful mix of Dijon mustard and cream. Serve on warm plates with a side of rice or fusilli pasta and hot vegetables. Make this with a large whole chicken breast (2 breast halves).
Provided by joechip
Categories Chicken Breasts
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
- Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
- Heat a large skillet over medium-high heat. Cook the bacon in the pan until browned, about 2 minutes per side. Remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet.
- Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.
- Cook the chicken in the bacon drippings until browned, about 3 minutes per side. Brush the mustard sauce over both sides of the chicken; cook another 2 minutes per side. Pour about half the white wine over the chicken; allow the mixture to simmer until the wine reduces, about 10 minutes.
- Remove chicken to a baking dish; top with the bacon and remaining white wine.
- Bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and allow to rest about 5 minutes before slicing to serve.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 7.4 g, Cholesterol 48.7 mg, Fat 9.6 g, Fiber 0.5 g, Protein 14.4 g, SaturatedFat 3.2 g, Sodium 1073.6 mg, Sugar 2.9 g
ONE-PAN CREAMY MUSTARD CHICKEN
Sponsored by Grey Poupon®. Take the stress (and mess) out of mealtime with a 30-minute recipe starring tender chicken thighs simmered in a creamy mustard sauce. I love serving this one-pan dish with plenty of French bread for dipping in the extra sauce, but it's equally delicious alongside buttered egg noodles.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the chicken thighs dry with paper towels. Combine the 1/4 cup mustard with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Brush the mustard mixture on the chicken thighs with a pastry brush, coating them on both sides.
- Melt 2 tablespoons of the butter in a large skillet or cast-iron skillet over medium heat. Add the chicken thighs in a single layer. Cook until browned on one side, then flip once and brown the other side, about 10 minutes total. (If necessary, brown the chicken thighs in batches to avoid overcrowding the skillet.) Transfer the chicken to a plate, leaving the drippings in the skillet.
- Increase the heat to medium-high. Carefully add the wine to the skillet and simmer, scraping up any browned bits with a wooden spatula, until the liquid has reduced by half, about 2 minutes.
- Reduce the heat to medium-low and add the remaining 1 tablespoon butter. When it melts, whisk in the flour and cook, whisking constantly, for 1 minute. (The mixture will be very thick.)
- Whisk in the chicken broth, heavy cream, the 2 tablespoons thyme and the remaining 1 tablespoon mustard.
- Return the chicken thighs and any accumulated juices to the skillet, arranging them in a single layer, and cook until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 5 to 7 minutes.
- Transfer the chicken to serving plates, spoon the sauce on top and sprinkle with thyme. Serve with French bread, for dipping.
MUSTARD-CRUMB CHICKEN BREASTS
For the mustard-lovers out there, this recipe uses 2 kinds. This savory chicken is good enough to serve to guests, along with a nice rice pilaf and some pan-steamed broccoli. From Good Food Magazine, September 1986.
Provided by JackieOhNo
Categories Chicken Breast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix 2 T. grainy mustard and the Dijon mustard together in small bowl. Mix bread crumbs, salt, and pepper to taste in shallow bowl. Brush mustard evenly over both sides of chicken breats and coat with crumbs. Place in single layer on plate, cover lightly with plastic wrap, and refrigerate 30 minutes.
- Heat oven to 375 degrees. Heat 1 T. oil and the butter in large skillet over medium-high heat. When foam subsides, add as many pieces chicken as will fit in single layer; saute, turning once, until golden, about 4 minutes. Transfer to baking sheet. Repeat with remaining chicken, adding more oil if needed.
- Bake until chicken is cooked through (centers will be firm when pressed with finger), about 15 minutes.
- While chicken is baking, add mushrooms and all but 1 T. scallions to skillet. Saute over medium heat until golden, about 3 minutes. Pour in wine and broth and simmer, scraping loose browned bits on bottom of pan, until reduced by half. Stir in heavy cream and simmer until slightly thickened. Stir in remaining 1 T. mustard. Increase heat to high and boil until thick, 3-4 minutes. Add lemon juice, then taste and adjust seasonings.
- Transfer to serving platter. Pour sauce over c hicken and sprinkle with remaining scallions. Serve hot.
MUSTARD CHICKEN THIGHS AND APPLES IN WHITE WINE AND CREAM SAUCE
This main dish is fast enough for a weeknight, but "fancy" enough for guests! Boneless, skinless chicken thighs are quickly browned, then simmered with apples and onions in a flavorful liquid. Simply remove the apples and onions at the end, let the liquid reduce, add a little cream, and voila, there is a beautiful sauce! We enjoyed this recipe with white rice, steamed broccoli, and a crusty baguette.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
- Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
- Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
- Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
- Pour sauce over chicken, apples, and onions and serve.
Nutrition Facts : Calories 682.2 calories, Carbohydrate 29.2 g, Cholesterol 205.2 mg, Fat 41.7 g, Fiber 3.8 g, Protein 40.2 g, SaturatedFat 17.7 g, Sodium 244.3 mg, Sugar 20.3 g
MUSTARD BAKED SOUR CREAM CHICKEN II
This is a US spin off of Izzy Knight's recipe # 22143. We loved Izzy's Mustard Chicken so much, that I decided to improvise as well as convert to US measurments. Enjoy..
Provided by BakinBaby
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine sour cream and mustards in a small bowl.
- In second bowl, combine: cornflake crumbs, thyme,salt, pepper and a dash of cayenne pepper.
- Coat chicken pieces in cream mustard mixture.
- Roll chicken in crumb mixture.
- Place chicken pieces in a single layer on a large baking pan and drizzle with melted butter.
- Bake at 375 degrees for one hour or until juices run clear.
MUSTARD BBQ SAUCE
A sweet mustard-based BBQ sauce with a bit of a bite, excellent on chicken and pork. Also makes a great dipping sauce for chicken fingers! Baste on meat while grilling or serve on the side. Will store covered in refrigerator for 2 to 3 weeks.
Provided by alaskaninthesouth
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 10
Steps:
- Mix mustard, honey, brown sugar, cider vinegar, garlic powder, paprika, mustard, salt, black pepper, and cayenne pepper in a jar with a tight-fitting lid. Cover jar and shake until sauce is well combined.
Nutrition Facts : Calories 30.5 calories, Carbohydrate 7 g, Fat 0.3 g, Fiber 0.4 g, Protein 0.4 g, Sodium 118.1 mg, Sugar 6.2 g
MUSTARD CREAM BBQ CHICKEN
Hints of rosemary permeate this BBQ chicken dish with a wonderful mix of Dijon mustard and cream. Serve on warm plates with a side of rice or fusilli pasta and hot vegetables. Make this with a large whole chicken breast (2 breast halves).
Provided by joechip
Categories Chicken Breasts
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
- Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
- Heat a large skillet over medium-high heat. Cook the bacon in the pan until browned, about 2 minutes per side. Remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet.
- Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.
- Cook the chicken in the bacon drippings until browned, about 3 minutes per side. Brush the mustard sauce over both sides of the chicken; cook another 2 minutes per side. Pour about half the white wine over the chicken; allow the mixture to simmer until the wine reduces, about 10 minutes.
- Remove chicken to a baking dish; top with the bacon and remaining white wine.
- Bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and allow to rest about 5 minutes before slicing to serve.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 7.4 g, Cholesterol 48.7 mg, Fat 9.6 g, Fiber 0.5 g, Protein 14.4 g, SaturatedFat 3.2 g, Sodium 1073.6 mg, Sugar 2.9 g
CHICKEN (OR PORK) WITH WHOLE GRAIN MUSTARD CREAM SAUCE
This recipe comes from Chef Jim Ruch, a boat chef from Florida who travels all over the world cooking on various size yachts for all sorts of interesting people. I will use the word "chicken" generically here, but this recipe is very versatile. You can create new versions just by changing some of the ingredients while using the same cooking technique. Not only is this recipe great with chicken breasts, it can be used with pork or fish too with a few minor adjustments.
Provided by Sandi From CA
Categories Chicken
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade, combine the coriander, red pepper, thyme and sea salt in a medium sized mixing bowl. Mix olive oil in a bowl with garlic. Add the chicken and toss with your hands to cover with the marinate. Add 1 tablespoon of thyme leaves, toss and transfer to a sealed container or zip lock bag to marinate in the refrigerator for 2 hours.
- 30 minutes before cooking, remove the chicken from the fridge.
- Pre-heat your sauté pan to medium high. Add 3 tablespoons of olive oil to the hot pan. Make sure the pan surface is completely coated by tilting the pan back and forth. When the pan starts to smoke just a little bit, it is ready.
- Carefully add the chicken to the pan and lower the heat to medium. Because this is a cream sauce, you don't want to sear the meat too dark or caramelize the onions too brown. This prevents the drippings from giving the sauce too dark a color.
- Sauté the chicken 2 minutes per side until golden brown and transfer to a plate. Discard any excess oil in the pan leaving just a little to cook the onions. Add the onions and 1 tablespoon of fresh thyme leaves and cook gently until golden brown, about 5 minutes.
- Add 1/2 cup of white wine and using a wooden spoon or wooden spatula, scrape any drippings stuck to the pan. (Deglazing) Reduce this liquid to a syrup and add another 1/2 cup of wine. Reduce the additional wine to an essence and add 1/2 the heavy cream. Reduce the heat to medium low and simmer the cream and onions until reduced by half.
- Add the remaining 1/2 cup of cream and the whole grain mustard. Using your wooden spoon, stir until the sauce is completely incorporated. Now add your remaining fresh thyme leaves. Adjust the seasonings, add the chicken and any accumulated juices back to the pan and cover.
- Simmer, turning once until completely cooked.
Nutrition Facts : Calories 773, Fat 51.5, SaturatedFat 24.4, Cholesterol 253.8, Sodium 1898.7, Carbohydrate 12.9, Fiber 3, Sugar 3, Protein 50.7
CHICKEN IN CREAMY MUSTARD SAUCE
This is a delicious chicken recipe in a creamy sauce with a dash of mustard to hit the spot.
Provided by Shreya karmakar
Time 15m
Yield Serves 2
Number Of Ingredients 9
Steps:
- Mix the chicken with smashed garlic, salt and 1/2 tbsp pepper. Heat the oil in a non-stick frying pan and fry the chicken on low heat, turning occasionally, with cover on. Cook tenderly on all sides. Do not overcook or brown the chicken.
- Meanwhile, beat the cream cheese and gently mix in the milk, the seasoning, remaining pepper and mustard powder. Add to the pan when the chicken is done on all sides. Cover and simmer on low heat until chicken is soft and completely cooked. If it becomes too dry before chicken is completely cooked, add more milk. Once cooked, remove the cover and simmer until desired consistency is reached. Add salt to taste.
- Can be served with bread and/or boiled veggies.
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