Chicken Crunch With Creole Mustard Sauce Food

CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE

Steps:

• For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
• Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
• For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

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 THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE

Steps:

• Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

CHICKEN IN CREAMY MUSTARD SAUCE

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 CRUNCH WITH CREOLE MUSTARD SAUCE

Steps:

• Heat oil to 325.
• grind cereals,put in a dish.
• In a dish combine flour and seasoning.
• In a bowl combine eggs and milk.
• Dredge chicken in flour dip in egg coat with cereal fry for 3-1/2 minutes or till browned.
• Drain and serve with sauce.
• SAUCE:Combine everything in a blender for about 1 minute.

PLANET HOLLYWOOD CAPTAIN CRUNCH CHICKEN

Steps:

• Coarsely grind or crush the two cereals and set aside.
• Beat the egg with milk and set aside.
• Stir together the flour, onion and garlic powders and black pepper.
• Set aside.
• Dip the chicken: pieces in the seasoned flour.
• Move around to coat well, then shake off the excess flour.
• Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
• Heat oil in a large heavy skillet to 325.
• Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
• Drain and serve immediately with creole mustard sauce.
• For sauce:Mix all ingredients together.

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE

Steps:

• Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side.
• Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate.
• Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.
• Return chicken to skillet. Simmer until heated through, about 1 minute.
• Transfer chicken to plates; top with sauce and serve.
• Serves 2, can be doubled.

CHICKEN IN CREOLE SAUCE

Steps:

• Cut ham into strips if desired; roll in chicken breast or thigh and place cut side down in large baking dish. (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up).
• FOR SAUCE: Saute onion, celery, green pepper,and garlic in oil until soft.
• Add tomatoes, broth, chili sauce and all other ingredients.
• Bring to a simmer; Pour over chicken pieces.
• Cover and bake@ 350F for 1 to 1 1/2 hours.
• Serve over hot cooked rice.

COPYCAT PLANET HOLLYWOOD CREOLE MUSTARD SAUCE

Steps:

• NOTE:* (available in some supermarkets and specialty stores, Dijon can substitute.) Mix all ingredients together thoroughly.
• I put everything in my food processor and pulse.

CHICKEN CREOLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
• Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
• Bake 15 to 20 minutes, until the chicken is tender and white throughout.