Cherry Dijon Chicken Food

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CHERRY BALSAMIC CHICKEN



Cherry Balsamic Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 9

1 cup jarred sweet cherries
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon fennel seed, toasted
1 teaspoon kosher salt
1 clove garlic, smashed and peeled
One 3 1/2-pound chicken, cut into 8 pieces
2 tablespoons olive oil
1/2 teaspoon fennel pollen or ground toasted fennel seed

Steps:

  • Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours.
  • Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side.
  • Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.

POUNDED CHICKEN WITH SHERRY-DIJON SAUCE



Pounded Chicken with Sherry-Dijon Sauce image

Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce.

Provided by AJHess

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 2

Number Of Ingredients 11

1 tablespoon olive oil
1 egg, beaten
2 tablespoons water
½ cup whole wheat bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons butter
3 tablespoons dry sherry
1 teaspoon Worcestershire sauce
½ teaspoon Dijon mustard
½ teaspoon minced garlic
¾ pound skinless, boneless chicken breast halves, pounded to 1/8-inch thick

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.
  • Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.
  • Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan over medium heat; cook until slightly thickened, about 5 minutes.
  • Dip chicken breasts into the beaten egg to coat. Press the dipped breasts into bread crumbs and gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto the prepared sheet. Drizzle sherry-Dijon sauce over the breaded chicken breasts.
  • Bake on a rack in the top third of the preheated oven until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 560.9 calories, Carbohydrate 24.6 g, Cholesterol 229.2 mg, Fat 29.1 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 12.2 g, Sodium 746 mg, Sugar 2.4 g

STUFFED CHICKEN DIVAN WITH A SHERRY DIJON SAUCE



Stuffed Chicken Divan with a Sherry Dijon Sauce image

We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Cooking spray
2 cups (4 ounces) fresh broccoli florets
1/2 cup (2 ounces) grated Gruyere cheese
1 clove garlic, finely chopped
4 (6 to 8-ounce) boneless skinless chicken breast halves
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
1 cup low-fat evaporated milk
1/2 cup low-sodium chicken broth
1/4 cup dry sherry
1 1/2 teaspoon cornstarch
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard

Steps:

  • Preheat the broiler. Mist a shallow rectangular flameproof baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
  • Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
  • Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
  • Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
  • Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.

CHICKEN IN CREAMY DIJON-SHERRY SAUCE



Chicken in Creamy Dijon-Sherry Sauce image

Provided by Tracey Chrenko

Categories     Chicken     Mushroom     Mustard     Poultry     Sauté     Sherry     Summer     Bon Appétit     Michigan

Yield Serves 4

Number Of Ingredients 9

4 boneless skinless chicken breast halves
2 tablespoons (1/4 stick) butter
8 ounces button mushrooms, thinly sliced
1 medium onion, finely chopped
1 generous tablespoon green peppercorns in brine, drained
1 1/4 cups canned low-salt chicken broth
3/4 cup whipping cream
2 tablespoons dry Sherry
1 1/2 tablespoons Dijon mustard

Steps:

  • Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.

CHERRY DIJON CHICKEN



Cherry Dijon Chicken image

From inmamaskitchen.com (cherry mustard chicken). I really liked this dish but my kids and DH, while they liked the chicken, weren't into the sauce- too much Dijon flavor for them. I used boneless, skinless thighs and served the sauce on the side.

Provided by Oolala

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs boneless skinless chicken breasts
salt & freshly ground black pepper
flour, for coating chicken
3 tablespoons butter
3 tablespoons olive oil
1 cup white wine
1 cup chicken broth
1/4 cup Dijon mustard
2 tablespoons cornstarch
2 tablespoons balsamic vinegar
1 tablespoon water
2 cups sweet cherries, pitted
1/4 cup green onion, sliced

Steps:

  • Sprinkle chicken with salt and pepper, then lightly toss in flour. Shake off excess.
  • Heat half the butter and oil in large skillet over medium heat. Add half the chicken. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm.
  • Repeat with remaining butter, oil and chicken.
  • Stir wine, chicken broth and mustard into skillet, scraping up browned bits.
  • In small bowl, mix cornstarch, vinegar and water. Stir into skillet. Add cherries and boil mixture, stirring until sauce thickens, 1 to 2 minutes.
  • Stir in green onion.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 484.8, Fat 21.9, SaturatedFat 7.6, Cholesterol 121.6, Sodium 542.4, Carbohydrate 18.7, Fiber 2.2, Sugar 10.6, Protein 42.2

CREAMY DIJON CHICKEN



Creamy Dijon Chicken image

This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup half-and-half cream
1/4 cup Dijon mustard
1 tablespoon brown sugar
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 small onion, halved and very thinly sliced
Minced fresh 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.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

HONEY DIJON CHICKEN



Honey Dijon Chicken image

I usually buy chicken breasts from those wholesale places. They are packed boneless, skinless and frozen. The other night I had no idea what to do for dinner and found a delightful recipe on the bag of chicken breasts. This recipe does not require that the chicken be defrosted, it requires minimal work and the chicken came out moist and juicy.

Provided by PaulaG

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 8

2 frozen boneless skinless chicken breasts
1 teaspoon Hungarian paprika
4 thin lemon slices
1/4 cup honey
2 tablespoons Dijon mustard
1 teaspoon dried onion flakes
1 teaspoon lemon juice
1/2 teaspoon curry powder

Steps:

  • Preheat oven to 350 degrees.
  • Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray.
  • Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry.
  • Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices.
  • Place in the preheated oven and bake for 30 minutes.
  • Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly.
  • Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through.
  • After the breasts have baked for 30 minutes, drain and discard juices from baking pan.
  • Remove the lemon slices and spoon the heated sauce over the chicken.
  • Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork.
  • Serve immediately.

OREGANO DIJON CHICKEN



Oregano Dijon Chicken image

The dijon mustard really adds the flavor to this dish! My husband and I love this, so I make it quite often. It's low calorie -- woohoo!

Provided by GraceSC

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
1/3 cup Dijon mustard
1 cup dried breadcrumbs
3 tablespoons grated parmesan cheese
2 teaspoons dried oregano
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

Steps:

  • Coat chicken with dijon mustard.
  • Mix all other ingredients in a seperate bowl.
  • dredge dijon-covered chicken in bread crumb mixture.
  • Spray baking dish with non-stick cooking spray.
  • Add chicken to baking dish.
  • Cover with aluminum foil.
  • Bake in 350 deg oven for 20 minutes.
  • Remove aluminum foil and bake another 10 - 15 minutes.
  • Bread crumbs should be golden brown and toasty.

Nutrition Facts : Calories 268.2, Fat 4.7, SaturatedFat 1.4, Cholesterol 71.7, Sodium 564.9, Carbohydrate 21.6, Fiber 2.1, Sugar 2.3, Protein 33.2

EASY DIJON CHICKEN



Easy Dijon Chicken image

Make and share this Easy Dijon Chicken recipe from Food.com.

Provided by cuisinebymae

Categories     Lunch/Snacks

Time 55m

Yield 2 serving(s)

Number Of Ingredients 5

2 skinless chicken breast halves
3 tablespoons milk
2 tablespoons Dijon mustard
1/4 cup fine dry breadcrumb
1/8-1/4 teaspoon dried tarragon

Steps:

  • Whisk together milk and Dijon mustard.
  • Have crumbs and tarragon mixed toegther in another bowl.
  • Dip chicken pieces in milk mixture, and then dip them in crumbs.
  • Place in a shallow baking dish in a single layer.
  • Cover and bake in a preheated 375F oven for 30 minutes.
  • Uncover and bake for a further 15 minutes, or until chicken is done as you like.

Nutrition Facts : Calories 208, Fat 3.5, SaturatedFat 1.1, Cholesterol 71.6, Sodium 354.8, Carbohydrate 12, Fiber 1.1, Sugar 1.3, Protein 30.4

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