Chicken Dijon With Green Peppercorns Food

CHICKEN DIJON WITH GREEN PEPPERCORNS

Steps:

• 1. Premeasure all the ingredients listed. Set them to the side of where you will fry the chicken so they are handy.
• 2. Portion (cut) up the chicken thigh meat and coat with the beaten egg in a bowl.
• 3. Mix the flour, salt and pepper in a bowl. Dredge the egg soaked chicken pieces in the seasoned flour and place on a platter or tray.
• 4. Heat the oil in a large fry pan until quite hot but not smoking.
• 5. Fry the chicken pieces until nicely browned on both sides, turning occasionally until done. That will take about 15-18 minutes depending on how large the pieces are. Remove the cooked chicken to a serving platter.
• 6. Dump the oil from the fry pan. Be careful when doing this. Have a can ready in advance for doing this.
• 7. Return the pan to a medium hi heat. Add the butter to melt.
• 8. Saute the onion in the butter for about a minute, then add the garlic and cook for about a half a minute. Add the lemon zest, parsley, lemon juice, peppercorns, chicken stock and wine. Bring to a full boil and reduce for several minutes. Add the cream and mustard and heat through for about a minute more. Remove pan from the heat and pour over the cooked chicken and serve immediately.

GREY POUPON CLASSIC CHICKEN DIJON

Steps:

• Heat oven to 375°F. Mix mustard, water and seasonings.
• Place chicken in shallow pan; brush with mustard mixture.
• Bake 20 min. or until chicken is done (165ºF).

GREEN PEPPERCORN CHICKEN

Steps:

• In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
• Let stand for 30 minutes or so.
• Heat remaining oil in pan.
• Add onion and cook until soft.
• Add chicken mixture to pan.
• Cook, stirring, until chicken is fully cooked.

CHICKEN IN DIJON PEPPERCORN SAUCE

Steps:

• Season chicken with salt and pepper. Melt butter in skillet and saute chicken just until cooked. Transfer to plate. Add mushrooms, onions, peppercorns to skillet and saute about 7 minutes. Add broth, cream, sherry and mustard. Simmer until reducded to sauce consistencey or about 15 minutes. Re heat chicken and serve.

CHICKEN AND GRILLED PINEAPPLE WEDGES WITH GREEN PEPPERCORN SAUCE AND MUSHROOMS

Steps:

• Heat the grill.
• Season chicken breasts with salt and pepper.
• Place pineapple wedges on a utility platter and squeeze lime juice over them. Mix together salt, ground black pepper, cumin, oregano, garlic powder, and onion powder to make fajita seasoning. Sprinkle fajita seasoning on the pineapple.
• Grill the chicken until cooked through and the pineapple until the outside begins to caramelize.
• While the chicken and pineapple are grilling, put the butter and oil in a large skillet and turn the heat to medium-high. Add the shallots and mushrooms and cook stirring occasionally, until they are soft, about 3 minutes. Add the green peppercorns and cook for 30 seconds. Add the mustard, cream and demi-glace and cook, stirring for 30 seconds.
• Spoon sauce over chicken, with pineapple as an accompaniment. Garnish with chopped chives.

PEPPERCORN CHICKEN WITH LEMON SPINACH

Steps:

• Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos

CHICKEN WITH GREEN PEPPERCORN SAUCE

Steps:

• Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
• Heat oil in large non-stick skillet over medium heat. Add chicken to pan, cook 5 minutes each side until done. Remove chicken from pan, keep warm.
• Increase heat to medium high. Add shallots to pan, saute 1 minute.
• Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
• Remove from heat. Stir in butter. Serve over chicken.

EASY CHICKEN DIJON

Steps:

• Heat oven to 375 degrees.
• Season chicken to your taste.
• In a small bowl, mix well the sour cream and Dijon mustard- set aside.
• Dip each seasoned breast in sour cream/ mustard mixture, coating well.
• Dredge each coated breast in seasoned bread crumbs.
• Arrange pieces in a a 13 x 9 baking pan.
• Bake for 50 minutes or until thickest part is no longer pink.