Broiled Chicken With Mustard Food

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.

CHICKEN IN MUSTARD SAUCE

Steps:

• Sprinkle the meat with the salt and pepper.
• Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
• Mix in the onion and continue cooking for one minute.
• Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
• Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
• Remove the meat to a serving platter and keep warm.
• Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
• Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
• Serve the chicken with the sauce.

ZESTY BROILED CHICKEN

Steps:

• Preheat the broiler.
• Line a broiler pan with aluminum foil. Arrange the chicken onto the prepared pan, bone-side up. Drizzle the chicken with lemon juice and sprinkle with chopped rosemary and garlic. Season with salt & pepper to taste.
• Broil the chicken 6-inches under the heat, until lightly browned, about 10 to 15 minutes.
• Turn the chicken over and boil for an additional 15 to 20 minutes, or until the chicken is lightly browned and juices run clear.
• Remove the pan of chicken from the oven; brush chicken to coat evenly with the mustard sauce. Return to the broiler and cook until golden brown, about 2 to 3 more minutes.
• Place the chicken on a serving platter. Garnish with lemon wedges and sprigs of rosemary.

BROILED CRUSTY MUSTARD CHICKEN

Steps:

• Mix ingredients #3 to #9 in a shallow bowl or dish.
• Coat (or brush) chicken breasts with the wet ingredient mixture on both sides.
• Roll coated chicken breasts generously in bread crumbs.
• Place each breast on a cookie sheet (sprayed with Pam).
• Broil again for 3-4 minutes. Then reduce heat in oven to 500 deg., move cookie sheet to bottom rack and roast for 10 more minutes.
• Watch when you broil, because all ovens are different -- don't overcook, but make sure the chicken is done and the juices run clear when tested with a knife!

MUSTARD LEMON CHICKEN

Steps:

• Combine lemon juice, oil, mustard, sugar, salt and pepper.
• Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
• Refrigerate, covered 30-45 minutes, turning once.
• Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
• Turn and baste every 5 minutes while cooking.

MUSTARD CHICKEN

Steps:

• Combine first 6 ingredients in small bowl. Melt butter with oil in heavy skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sprinkle with herbes de Provence. Cook until chicken is golden brown, turning occasionally, about 10 minutes. Pour mustard mixture over chicken. Cover, reduce heat to low and simmer until chicken is just cooked through, about 20 minutes. Using slotted spoon, transfer chicken to platter. Cover chicken with foil and keep warm. Boil liquid in skillet until reduced to sauce consistency, stirring occasionally, about 7 minutes. Pour sauce over chicken. Sprinkle with parsley. Serve immediately.

CHICKEN BROILED WITH MUSTARD, HERBS, AND BREADCRUMBS

Steps:

• Preheat broiler to medium.
• Dry chicken thoroughly, melt the 6 tb butter and 2 tb oil together, and baste the chicken with it.
• Then place the chicken, skin side down, in the bottom of a broiling pan, rack removed.
• Place it so that the chicken is 5 to 6 inches away from the heat source.
• Broil 10 minutes per side, baste every 5 minutes.
• Chicken should be very lightly browned.
• Salt lightly.
• Blend mustard with shallots or onion, herbs, and seasonings in a small bowl.
• Drop by drop, beat in half of the basting fat from the pan to make a mayonnaise like cream.
• Paint the chicken pieces with the mixture.
• Pour the breadcrumbs onto a big plate, then roll the chicken in them, patting them to make them stick.
• Arrange the chicken pieces skin side down on the rack in the broiling pan and dribble half of the remaining basting fat over them.
• Brown in the broiler, at the same temperature, about 10 minutes.
• Turn the chicken, baste with remaining fat, and cook another 10 minutes until juices run clear.
• Transfer to a hot platter and serve.

CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE

Steps:

• Heat oil in large skillet over medium-high heat.
• Season chicken on both sides with salt and pepper.
• Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
• Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
• Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
• Pour sauce over chicken.
• Serve immediately with couscous, if desired.

BROILED MUSTARD CHICKEN WINGS

Steps:

• Preheat broiler.
• In a large bowl stir together yogurt, 1 1/2 teaspoons mustard, and garlic paste.
• Cut off chicken wing tips, reserving them for another use (such as making stock). Add wings to yogurt mixture, stirring to coat well, and marinate 10 minutes.
• In a small ramekin stir together bread crumbs, mustard seeds, and salt and pepper to taste.
• Arrange wings, skin sides down, on oiled rack of broiler pan and season with salt and pepper. Broil wings 3 to 4 inches from heat until golden brown, about 10 minutes. Turn wings skin sides up and season with salt and pepper. Broil wings 5 minutes more. Spread skin sides with remaining 2 tablespoons mustard and sprinkle with bread crumb mixture. Drizzle oil over each wing and broil wings until crisp and golden, 3 to 5 minutes.
• Serve wings hot or room temperature.

CHICKEN WITH MUSHROOMS AND MUSTARD

Steps:

• Pound breasts until 1/4" thick.
• Dredge in flour mixture.
• Heat oil over medium heat.
• Add chicken and saute about 7 minutes, turning once.
• Remove and keep warm.
• Add butter to frypan and increase heat to high.
• Add onion and mushrooms.
• Saute about 5 minutes.
• Reduce heat to low.
• Add cream, parsley, mustard and lemon juice.
• Bring to a boil stirring constantly.
• Add juices from chicken into cream mixture.
• Pour sauce over chicken and serve.