SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
- Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
- Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.
Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g
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 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 IN MUSTARD CREAM SAUCE
Served with a rich and creamy sauce, these chicken thighs make a simple yet special main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In 10-inch nonstick skillet, cook bacon over medium-high heat 3 minutes, stirring occasionally. Add garlic and chicken. Reduce heat to medium. Cover; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm.
- Drain drippings, reserving bacon and garlic in skillet. Reduce heat to medium-low. Carefully stir in broth and whipping cream; cook and stir until hot. Using whisk, slowly stir in cream cheese and mustard until cheese is melted and sauce is smooth. Stir in chopped thyme. Cook about 3 minutes longer, stirring occasionally, until sauce just starts to boil and is thickened.
- Serve sauce with chicken. Garnish with thyme sprigs.
Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g, TransFat 0 g
SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
This recipe is so simple and very delicious. It's from the Everyday Food cookbook (Martha Stewart). Serve with a side of steamed, buttered asparagus. If you like things saucy, you might want to double up on the sauce. Also, the book says this French sauce will be great on fish as well. Enjoy!
Provided by KissaK1
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt and pepper. In large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through, about 10 to 12 minutes, turning once. Transfer chicken to a plate and keep warm.
- Pour wine into hot skillet. Cook, stirring, until wine has reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking all the while, until the sauce has thickened, about 2 minutes.
- Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken. (I usually just add the chicken back into the pan to coat it completely.).
Nutrition Facts : Calories 310.6, Fat 19.5, SaturatedFat 8.2, Cholesterol 109.2, Sodium 318.5, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 28.3
CHICKEN IN MUSTARD SAUCE
Although there are several chicken in mustard sauce recipes here on Zaar, I couldn't find one with these exact ingredients. I just love it, and the recipe makes enough sauce that you can enjoy it over noodles or rice. Although one of my favorite things is to have a nice crusty loaf of bread to sop up the sauce. From the Junior League of Phoenix.
Provided by breezermom
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown the chicken in the oil in a large skillet over medium-high heat for 4 minutes or until done, turning occasionally. Remove the chicken from the skillet, reserving the drippings in skillet. Set the chicken aside; keep warm.
- Add the wine to the drippings; cook over high heat, deglazing pan by scraping the particles that cling to the bottom. Reduce heat to medium. Stir in the whipping cream, Dijon mustard, lemon juice, salt, pepper, tarragon and a dash or ground red pepper. Cook, uncovered, until the mixture is thick enough to cat a spoon, stirring occasionally. Add the reserved chicken. Bring to a boil; cover, and reduce the heat. Simmer for 5 minutes. Serve.
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
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