Chicken Broccolini With Mustard Cream Sauce Food
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
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.
BROCCOLINI WITH MUSTARD DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 bunches trimmed broccolini in a large pot of salted boiling water, 3 minutes. Drain; rinse under cold water, then pat dry. Whisk 1/4 cup sour cream, 1 tablespoon each water and whole-grain mustard, 1 teaspoon apple cider vinegar and 1 tablespoon minced shallot; season with salt and pepper.Drizzle over the broccolini.
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- Heat the olive oil over medium high heat. Add the chicken and sear on both sides until golden brown, about 2-3 minutes. Remove the chicken and set aside.
- Add the broccolini to the skillet and cook for 3-4 minutes until it begins is tender crisp. Remove and set aside.
- Add the chicken broth, mustard, honey, and balsamic vinegar to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken and let simmer for 10-15 minutes on low heat or until chicken is fully cooked, adding the brocollini during the last 2-3 minutes.
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- Preheat your oven to 170 degrees F, or the "keep warm" setting.Pat the chicken dry and sprinkle both sides with salt and pepper (don't be shy!)Sprinkle the flour over the chicken (or dredge it on a plate) to get them coated in flour.In a large saucepan, heat 2 tablespoons olive oil over medium-high heat.
- Do it in batches if your pan isn't big enough.Sear the chicken for 4 minutes; flip and cook another 2-4 minutes, until cooked through.
- Add more oil to the pan before flipping if it is dry.Transfer the chicken to a sheet pan or other oven safe dish and put it in the warm oven.While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Add at least 2 teaspoons salt.
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