MUSTARD CHICKEN
Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.
Provided by Juliet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g
CHICKEN IN MUSTARD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and dry the chicken thighs and season with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
- When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
CHICKEN IN BEER HONEY MUSTARD SAUCE
I had some leftover beer in the house which had gone flat. Had chicken breasts in the house so decided to try and combine the two.
Provided by Pooja Kanal
Categories One Dish Meal
Time 26m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat a pan over medium-high heat. Add oil to pan; swirl to coat.
- 2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done.
- 3. Remove chicken from pan; keep warm.
- 4. Add shallots to the same pan and cook for 1 minute or until translucent.
- 5. Combine beer, soy sauce, dijon mustard and honey in a small bowl and stir with a whisk.
- 6. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
- 7. Cook 3 minutes or until liquid is reduced to 1/2 cup.
- 8. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with cilantro.
CHICKEN WITH MUSTARD SAUCE
Simple, delicious, and the mustard sauce makes it a nice change.
Provided by SUE WILLIAMS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- In a large, resealable plastic bag, mix flour, salt, and pepper. Place cubed chicken in the bag, and shake to coat.
- Melt butter in a medium skillet over medium heat, and saute the chicken until browned. Remove chicken from the skillet and set aside.
- Stir shallot into the skillet, and saute until tender. Mix in vermouth, chicken broth, Dijon mustard, and stone ground mustard.
- Return chicken to the skillet, and blend in the heavy cream. Cover, reduce heat, and simmer about 15 minutes, until the vermouth mixture has thickened. Mix in parsley, lemon juice, and lemon pulp just before serving.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 20.9 g, Cholesterol 149.8 mg, Fat 30.3 g, Fiber 2.6 g, Protein 30.1 g, SaturatedFat 18.4 g, Sodium 848.6 mg, Sugar 3.4 g
KILLIANS BEER MUSTARD
This is outstanding beer mustard. Serve it with ham or your favorite sausage. Add vinegar and beer to make the consistencey you desire.
Provided by srooc1
Categories < 15 Mins
Time 10m
Yield 1 Cup
Number Of Ingredients 5
Steps:
- Crack the mustard seeds in a coffee or spice grinder. (Do not make into a powder)
- Stir in enought vinegar to make a thick paste.
- Combine mustard powder with the salt, stir in enough beer to make a thick paste.
- Mix the two pastes together and add enough beer to make a smooth pasty consistency.
- Can store up to 3 weeks in refriderator in a sealed container.
Nutrition Facts :
CHICKEN RANCH DIJON
Easy and delicious chicken dish. The tangy sauce flavors the whole dish if desired. Serve over angel-hair pasta and a green vegetable (green beans are a good choice).
Provided by Abbey Atkinson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
- Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
- Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
- Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
- Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.
Nutrition Facts : Calories 723 calories, Carbohydrate 47.1 g, Cholesterol 113.7 mg, Fat 43 g, Fiber 2.6 g, Protein 31.1 g, SaturatedFat 14 g, Sodium 1521.7 mg, Sugar 3.2 g
CHICKEN AND BACON PASTA SALAD WITH MAILLE® DIJON ORIGINALE MUSTARD
This hearty pasta salad combines chicken, bacon and onions, with Dijon mustard and olive oil for a flavorful side dish or picnic-ready main course.
Provided by Maille
Categories Trusted Brands: Recipes and Tips Maille®
Yield 4
Number Of Ingredients 9
Steps:
- Heat griddle to smoking. Rub chicken breasts with oil and season with salt and pepper. Place on griddle and cook on both sides until chicken is cooked through.
- At the same time, fry bacon pieces in a non-stick pan. Drain on paper towel. Cook pasta in lightly salted boiling water until just al dente. Drain and drizzle with olive oil.
- Transfer all to a large bowl with sliced onions and mix Maille® Dijon Originale mustard into salad.
- Season. Toss lightly. Serve in bowls sprinkled with parsley.
Nutrition Facts : Calories 610.1 calories, Carbohydrate 85.7 g, Cholesterol 49.7 mg, Fat 17.2 g, Fiber 9.6 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 645.7 mg, Sugar 21.1 g
OKTOBERFEST BEER MUSTARD
This is a recipe I found that I want to try so I am posting for safe keeping. This recipe is from Ball Canning.
Provided by MarilynInNC
Categories German
Time 2h20m
Yield 5 (4 oz) jars
Number Of Ingredients 7
Steps:
- COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
- PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy.
- TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
- LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 330.6, Fat 12.9, SaturatedFat 0.7, Sodium 15.9, Carbohydrate 40.8, Fiber 6.7, Sugar 24.7, Protein 11.6
BEER MUSTARD
I'm not sure where I got this recipe from. I wanted to post it here for safe keeping. I will be making this for my Christmas baskets. The prep time is allowing for the soaking process.
Provided by barefootmommawv
Categories Easy
Time P1DT1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine the mustard seeds, lager, and malt vinegar. Cover and soak overnight.
- Strain the liquid and reserve in a separate container.
- Place the soaked seeds in a food processor and pulse 7 to 8 times.
- In a double boiler, place the cracked seeds and add the strained liquid, allspice, pepper, salt, sugar, dry mustard, garlic, and horseradish.
- Cook about 90 minutes, stirring occasionally.
- Remove from heat and let cool, then refrigerate.
Nutrition Facts : Calories 306.6, Fat 13.8, SaturatedFat 0.7, Sodium 905.4, Carbohydrate 27.5, Fiber 7.6, Sugar 7.9, Protein 12.8
CHICKEN AND BEER MUSTARD WITH PASTA
Make and share this Chicken and Beer Mustard With Pasta recipe from Food.com.
Provided by Honni
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt oil and butter in frypan. (I use a large electric frypan but if cooking on a stovetop a large saucepan will do).
- Add diced garlic, Onions, Carrots, Mushrooms and Bacon and fry for a few mins 'til soft.
- Add diced Chicken and fry 'til brown.
- Add Beer Mustard and salt and pepper.
- Deglaze pan with the White Wine.
- Add 300 ml Cream and Parsley.
- Simmer to reduce liquid to a sauce.
- Serve over pasta of your choice.
- I like to put pasta on the plate and cover with baby spinach and then cover with the chicken mustard sauce and top with freshly grated parmesan cheese.
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- Place chicken breasts in a large plastic storage bag and flatten to uniform 1/2 inch thickness using a meat mallet or a rolling pin. Season meat with salt and pepper.
- Heat a large ovenproof skillet over high heat. Add oil and tilt pan so that oil covers base of pan. Add chicken to hot skillet and allow to cook for 3-4 minutes or until browned. Turn chicken, taking care to lift any pieces that may have stuck to the pan. Immediately place the pan in the preheated oven. Bake at 450° for 9 minutes or until done. Remove the chicken from pan and transfer to a plate. Keep warm by loosely tenting with aluminum foil.
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- Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
- Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
- Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.
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- In a medium saucepan, warm 2 tablespoons of the oil over moderate heat. Add the mustard sees and cover the pan. When the seeds begin to pop, remove the pan from the heat and wait until the popping has stopped, about 30 seconds. Uncover the pan; the seeds will be dark gray.
- Return the pan to the heat and add the onion. Cook over moderate heat, stirring, until softened but no browned, about 5 minutes. Add the garlic, ginger, turmeric, honey and cayenne and cook, stirring, until fragrant, about 3 minutes. Add the chicken stock and boil over high heat until reduced by half, about 5 minutes. Add the créme fraîche and cook over moderately high heat, stirring occasionally, until the sauce lightly coats the back of a spoon, about 4 minutes. Season the sauce with kosher salt and black pepper.
- Remove the tender from each piece of chicken. Cut the chicken breasts in half crosswise and lightly pound all the pieces to an even thickness. Season them with salt and black pepper, then dredge lightly in flour, shaking off the excess.
- In a large skillet, heat the remaining 3 tablespoons of oil. Add the chicken in batches and brown over moderately high heat, about 2 minutes per side. Arrange the chicken on plates or a platter. Spoon the sauce over the top and sprinkle with the parsley. Serve at once.
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- Chop the chicken breasts into bite-sized chunks. Wash the broccoli and break into small florets.
- Sautée the onion in the olive oil until translucent. Add the chicken pieces and sautée on high heat until just cooked (if using raw chicken) or just heated . Add the broccoli in the last few minutes, mixing well, and season to taste. Spoon the broccoli chicken mixture into a warmed ovenproof dish and keep warm.
- Deglaze the pan with a splash of white wine, then lower the heat to medium and add the chicken stock. Bring to the boil. In the meanwhile, mix the softened butter and flour into a paste. Add this a teaspoonful at a time to the stock, stirring to eliminate lumps – the sauce should gradually thicken as each teaspoon is added. When the sauce has reached the desired consistency, stir in the mustard and pour the sauce over the chicken broccoli mix.
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