CHICKEN BREASTS WITH MUSTARD-VERJUICE JUS
Provided by John Willoughby
Categories dinner, weekday, one pot, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Sprinkle chicken generously on all sides with salt and pepper.
- Heat oil in heavy 12-inch ovenproof skillet over medium-high heat until hot but not smoking. Add chicken and brown well on both sides, about 6 to 8 minutes total. Turn the chicken skin side up, put the skillet into the oven and roast until the chicken is just cooked through, about 15 to 17 minutes. Being very careful of the hot pan, remove it from the oven, transfer chicken to a platter, and tent with foil to keep warm.
- Return pan to stove top, add verjuice and bring to a boil over high heat, scraping up all those brown bits from the bottom of the pan. Add stock and continue to boil gently until reduced by about 1/3, about 5 to 7 minutes. Whisk in mustard and thyme, adjust seasoning and spoon the sauce over the chicken. Serve with any remaining sauce separately.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 5 grams, Sodium 629 milligrams, Sugar 1 gram, TransFat 0 grams
PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH
Provided by Robert Irvine : Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 23
Steps:
- Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
- After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
- Transfer the chicken to a serving platter and allow it to rest.
- Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
- Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.
- Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
- Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.
- Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.
ROAST CHICKEN WITH JUS
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Season the chicken cavity with salt and pepper. Tie the legs together with kitchen twine and fold the wing tips under the back. Put the carrot, onion, celery, neck, and heart, if using, in the center of a roasting pan just large enough to accommodate the chicken. (Discard the liver or reserve for another recipe.) Season the butter with salt and pepper and brush the entire chicken with it. Set the bird breast-side up on top of the vegetables.
- Roast the chicken for 45 minutes. Then increase the temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 to 170 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the jus.
- To make the jus: Set a strainer over a bowl. Strain the vegetables, giblets, if using, and pan juices into the strainer. Shake the strainer to get more juices into the bowl. Set strainer aside. Skim most of the fat from the surface of the liquid with a spoon, or alternately, use a degreasing cup. Reserve the pan juices.
- Place the roasting pan directly on a burner set at medium-high. Pour the chicken broth into the pan, and scrape the pan with a wooden spoon to loosen all the browned bits that cling to the pan. Add the reserved pan juices, increase the heat to high and boil the liquid until slightly thickened. Return the reserved vegetables to the sauce, if desired, or carefully strain jus through a fine sieve into a serving bowl. Taste and season with salt and pepper. Keep warm until ready to serve.
- Carve the chicken and serve with the jus.
- Copyright 2003 Television Food Network, G.P. All rights reserved
CHICKEN BREASTS WITH ROSEMARY, PINE NUTS & VERJUICE
A healthy chicken dish, full of flavour
Provided by Good Food team
Categories Dinner, Lunch
Time 35m
Number Of Ingredients 7
Steps:
- Put the raisins and verjuice in a bowl and microwave on defrost setting (or warm gently in a pan) for 5 minutes, then cool. Strain, reserving both raisins and verjuice.
- Strip the rosemary leaves from the stalks and reserve the leaves for another use. Put the stalks into a bowl with 3 tbsp olive oil and a little freshly ground black pepper. Add the chicken breasts and marinate for at least 1 hour.
- Choose a wide frying pan with enough room for the chicken breasts to cook with lots of space between them. Toss the pine nuts with a little olive oil over medium heat in this pan until golden brown, then cool on a paper towel.
- Heat the butter in the pan until golden brown, then add 1 tbsp olive oil to stop it burning. Pan-fry the chicken, skin side down, over moderate heat until golden, 6-10 minutes. Turn and cook the other side for 3-4 minutes. (The total cooking time depends on the thickness of the meat, but two-thirds of the cooking time should be on the skin side.)
- When the chicken is cooked, season, remove from the pan, then rest, skin-side down. Discard any butter from pan and toss in the raisins. Pour in the reserved verjuice and deglaze the pan over the heat until the liquid has reduced by half. Stir in the pine nuts and return the chicken to the pan. Taste the sauce for seasoning before serving.
Nutrition Facts : Calories 312 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Protein 34 grams protein, Sodium 0.67 milligram of sodium
DIJON CHICKEN BREASTS
Categories Chicken Mustard Poultry Poach Low Fat Kid-Friendly Low Cal Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in heavy large skillet. Bring to gentle simmer over medium-low heat. Add chicken and season with pepper. Cover and poach until chicken is just cooked through, about 20 minutes. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.
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
DIJONNAISE CHICKEN
This is a baked chicken breast with a great mustard taste that you can bake alone or in a casserole dish with prepared wild rice.
Provided by Teri
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 1.5 g, Cholesterol 67.2 mg, Fat 17.4 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 909.8 mg, Sugar 0.2 g
CRISP MUSTARD-GLAZED CHICKEN BREASTS
Chicken breasts are givencontrasting flavor and texturewith the addition of a tangy mustard sauce and a crisp breadcrumbcoating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.
- Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.
- In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs.
- Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes.
- Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme.
EASY MUSTARD CHICKEN
This is so simple and yet very tasty. Come home from work and have the chicken on the table in a few minutes. Not only that it's low Cal!
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Dry Chicken on a paper towel.
- Paint the chicken on both side with mustard.
- Roll in the bread crumbs that have been seasoned with salt& pepper.
- Gently shake off surplus crumbs.
- Place on sprayed baking sheet.
- Bake for 20 min in 400F degrees oven.
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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- Preheat the oven to 450°. In a large ovenproof skillet, melt the butter. Stir in the bread crumbs and cook over moderate heat until golden. Stir in the parsley and season with salt and pepper. Transfer to a plate and let cool. Wipe out the skillet.
- Add the olive oil to the skillet and heat until shimmering. Season the chicken with salt and pepper and add it to the skillet, skin side down. Cook over moderately high heat until the skin is browned, 3 minutes. Flip the chicken and roast in the oven for 7 minutes, until just cooked through.
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