BROILED TILAPIA WITH MUSTARD-CHIVE SAUCE
Provided by Giada De Laurentiis
Time 12m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the fish: Preheat a broiler. Spray a small baking sheet or flameproof baking dish with vegetable oil cooking spray. Set aside.
- Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.
- For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.
- Transfer the tilapia to a serving platter and drizzle with the sauce.
Nutrition Facts : Calories 252, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 36 milligrams, Sodium 392 milligrams, Carbohydrate 4 grams, Fiber 0 grams, Protein 36 grams, Sugar 3 grams
VELVET CHICKEN BREAST WITH MUSTARD SAUCE
Cooking chicken breasts can be tricky, especially the "skinless-boneless" kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. A simple marinade made with egg white and cornstarch is the solution. Usually the chicken is cut into strips or cubes, but small chicken breasts or cutlets can be prepared the same way for Western-style dishes. Here, an assertive mustard sauce pairs nicely with the tender meat. Serve with boiled potatoes and crisp watercress, or stir-fried spinach.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (If using larger breasts, slice them into 1/2-inch-thick cutlets.) Season generously on both sides with salt and pepper.
- Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
- Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
- Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
- Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.
- Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 5 grams, Sodium 732 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED CHICKEN WITH DIJON SAUCE
Provided by Andrea Albin
Categories Milk/Cream Chicken Mustard Roast Quick & Easy Dinner White Wine Chive Shallot Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450F with rack in middle.
- Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.
- Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.
- Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.
- Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.
- Serve chicken with sauce.
CHICKEN PAILLARD WITH CHIVE AND MUSTARD SAUCE DIANE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
Steps:
- Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or use two pans to cook two simultaneously.
- Season the chicken with salt and pepper. Heat a large, heavy skillet over medium heat. Add 1/2 tablespoon of butter to the hot pan and heat the butter until it begins to foam. Add the first
- breast and sear, cooking for 3 to 4 minutes on a side before turning it over and allowing another 4 minutes on the second side. Remove the chicken from the pan and place on a warm platter. Repeat for the remaining chicken breasts, adding butter to the pan and sauteeing both sides. After all the chicken has been cooked and removed from the pan, add the shallots and cook two minutes until translucent. Lower the heat, move the pan away, and cautiously add the brandy. Being careful not to flame the brandy, return the pan to the stove, and over low heat, allow it to cook off. Add the white wine to the pan, raise the heat, and bring quickly to the boil. Stir in the mustard. Allow this to cook for 1 minute before adding the veal stock. Cook for 2 to 3 minutes more. Add the cream. Bring just to the boil. Remove from the heat and stir in the chives.
- Place the ovenproof platter of chicken breasts in a preheated 350 degree oven for 1 to 2 minutes to reheat them very quickly before placing them on individual dishes and topping with some of the Diane Sauce. Serve with garlic mashed potatoes.
CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- *Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum.
CHICKEN BREAST WITH TARRAGON CREAM SAUCE
Make and share this Chicken Breast With Tarragon Cream Sauce recipe from Food.com.
Provided by Chellsy302
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a skillet, melt butter with oil over medium heat.
- Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes or until chicken is cooked through. Put chicken aside; keep warm.
- Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.
- Season to taste with salt and pepper.
- Pour sauce over chicken and sprinkle with chives.
CHICKEN BREASTS WITH HOT HONEY MUSTARD SAUCE
Make and share this Chicken Breasts With Hot Honey Mustard Sauce recipe from Food.com.
Provided by CulinaryQueen
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes, garlic and stock. If you want, use a hand blender to get all the ingredients combined well. Set aside.
- Heat olive oil in large skillet over medium-high heat. If breasts are big, cut in half horizontally. Season flour with salt and pepper, and dredge chicken in flour. Fry in pan about 2-3 minutes each side.
- Pour sauce around chicken and cover. Lower heat to medium and simmer for about 10-12 minutes.
- Remove chicken to plate and pour sauce over top and serve.
- *NOTE* I used a mustard called Bone Suckin' Sweet Hot Mustard which I bought at a local kitchenware store (Lakeland Ltd.) here in the UK. It contains ingredients such as molasses, brown sugar and jalapeno peppers. You can use a similar type of mustard if you can find one or just use dijon. However, I think that a bold flavored mustard like the one I used is what really brought this dish together. If you try this recipe and review it, please let others know what type of mustard you used.
CHICKEN BREASTS WITH MUSTARD CREAM SAUCE
This is simple to make and good enough to serve to guests also. We usually eat it with some type of rice dish and peas or green beans.
Provided by Jencathen
Categories Chicken Breast
Time 20m
Yield 1 chicken breast half, 4 serving(s)
Number Of Ingredients 8
Steps:
- 1.Melt butter and oil in a large nonstick skillet over medium high heat.
- 2.When foaming add chicken breasts and sprinkle with salt and pepper to taste. Cook until golden and just tender about 5 minutes per side. Be careful not to cook to high to fast so adjust your pan temp accordingly. Remove chicken from pan when done.
- 3.Pour off excess fat from pan and turn heat on pan to medium low heat. Add the shallots and cook for about 1 to 2 minutes until translucent. Add the mustard and cream to the pan and raise heat to medium. Scrape up brown bits as you stir with a spoon. Cook until thickened and mixed about 2 to 3 minutes. Taste and adjust seasoning to taste.
- 4.Return chicken to the pan and coat with sauce. Transfer to serving dish or individual plates and sprinkle with parsley. Serve at once.
Nutrition Facts : Calories 419.7, Fat 30.9, SaturatedFat 13, Cholesterol 141.2, Sodium 188.2, Carbohydrate 3.1, Fiber 0.2, Sugar 0.2, Protein 31.4
CHICKEN BREASTS WITH HERB STUFFING
This chicken is a delicious spring-like dish. Use the earliest herbs in your garden or buy your favourite kinds. From Food and Drink Magazine. Hope you enjoy!
Provided by Leslie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425ºF.
- In a food processor or by hand, combine garlic, spinach, parsley, chives, tarragon, bread crumbs, orange zest, orange juice, mustard, salt, pepper and 2 tbsp olive oil. Reserve 1 tbsp oil to fry chicken.
- Insert a sharp knife into the thick end of each chicken breast and cut a lengthwise pocket 3/4 of the way across chicken breast.
- Lay breast flat open and spread with about 2 tbsps spinach mixture.
- Fold breast back together.
- Season breasts with salt and pepper. Reserve any leftover spinach mixture.
- Set ovenproof skillet on medium-high heat and add remaining oil.
- Add chicken, skin-side down and fry until crisp and golden, about 2 minutes.
- Flip breasts over and place skillet in oven.
- Bake for 15 to 20 minutes or until juices run clear.
- Remove chicken from skillet.
- Skim any fat and add orange juice, orange zest and vermouth.
- Bring to boil scraping up any sticky bits on the base of pan.
- Reduce until syrupy, about 1 minute.
- Add cream and bring to boil.
- Stir in reserved spinach mixture.
- Reduce until slightly thickened.
- Season to taste.
- Serve chicken and drizzle with sauce.
Nutrition Facts : Calories 496.6, Fat 35.2, SaturatedFat 12.2, Cholesterol 133.6, Sodium 187, Carbohydrate 9.2, Fiber 1.1, Sugar 2.5, Protein 33
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 0
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.
CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE
This healthy chicken dish is great for guests, or just a weeknight meal, because it is so quick and easy to make. The sauce is so good, you'll want to make sure to serve some nice crusty bread for dipping! From www.eatingwell.com .
Provided by Tee Lee
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
- Season both sides of the chicken with 1/2 teaspoon salt.
- Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it; discard the excess flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add the chicken and cook until golden brown, about 2 minutes per side.
- Transfer to a plate, cover and keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
- Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
- Sprinkle with the remaining 1 tablespoon flour; stir to coat.
- Add wine, broth and salt; bring to a boil, stirring often.
- Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes.
- Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.
- Stir in chives and serve immediately.
CREAMY MUSTARD CHICKEN
This quick & easy mustard chicken recipe is a delicious, 30-minute, one-pan meal featuring tender chicken breasts smothered in a creamy dijon mustard sauce.
Provided by Natalie
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat your cast iron skillet over medium heat. Season the chicken with salt and pepper.
- Add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165º degrees. Transfer the cooked chicken to a plate.
- In the same skillet, add the onions and season with salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds.
- Add the white wine, dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm thru.
- Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower or roasted potatoes.
- See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.
Nutrition Facts : Calories 339 kcal, Fat 14.4 g, Carbohydrate 6.5 g, Fiber 1.5 g, Protein 40.5 g, ServingSize 1 serving
CHEESY CHICKEN AND CHIVE SAUCE
This recipe is delicious, and very easy to prepare. Good for when you are in a rush, and need to get things happening in a short time frame. It goes really well with large pasta types such as fettuccini and large spirals.
Provided by BRADTHERESA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Saute chicken until lightly browned; set aside. Melt butter in skillet, and saute garlic for 1 minute. Stir in flour, and cook for 1 minute. Remove from heat. Mix together cream and milk, then gradually whisk into flour mixture until smooth. Whisk in mustard. Return pan to medium heat, and stir constantly until mixture boils and thickens. Stir in chicken, Parmesan and chives. Cook, stirring, until heated through.
Nutrition Facts : Calories 423.4 calories, Carbohydrate 7 g, Cholesterol 150.2 mg, Fat 30.9 g, Fiber 0.8 g, Protein 28.4 g, SaturatedFat 17.6 g, Sodium 321.6 mg, Sugar 2.4 g
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 BREASTS WITH CHIVE AND MUSTARD SAUCE
Provided by Michael Lomonaco
Categories Chicken Herb Mustard Poultry Sauté Wheat/Gluten-Free Dinner Chive Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
- 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
- 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
- 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
- 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
- Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
- For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.
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- Coat the chicken in the flour mixture then cook until golden brown and cooked through, 4 to 5 minutes per side; transfer to a plate.
- Add the wine and shallots to the skillet and cook until the shallots are just tender, about 2 minutes.
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- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
- Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
- Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.
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- In a mixing bowl, combine cream cheese, Dijon mustard and chives. Mix well and season to taste with salt and black pepper. Evenly spread mustard mixture over chicken breasts. Place on greased baking sheet.
- Preheat halogen oven to 400 F (200 C). Place baking sheet on high rack of turbo oven. Bake in preheated oven for 15-20 minutes or until cooked and golden.
- Remove baked chicken breasts with mustard sauce from halogen oven. Serve with mashed potatoes.
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