GREY POUPON CLASSIC CHICKEN DIJON
Brush boneless skinless chicken breasts with a seasoned Dijon mixture for chicken Dijon. Bake our GREY POUPON Classic Chicken Dijon until golden brown.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 5
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).
Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 55 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g
ROASTED CHICKEN WITH BIBB LETTUCE AND ROASTED CHICKEN VINAIGRETTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 11h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chicken: In a small bowl, mash the rosemary, thyme, sumac and lemon zest with enough olive oil to get a smooth paste. Rub this paste all over the chicken. Season the chicken from high above (to ensure even distribution) with salt and pepper. Refrigerate 8 hours or overnight.
- Place the chicken on a baking sheet (or large pan) with a rack. Allow the chicken to sit at room temperature for 1 hour (this will allow it to cook more evenly).
- Preheat the oven to 375 degrees F.
- Pour 1 cup of water in the bottom of the baking sheet and roast the chicken until it is deep golden brown and caramelized, and the thickest part of the leg registers 160 degrees F on a thermometer, 1 to 1 1/2 hours. Allow the bird to rest for 20 minutes (the temperature will continue to rise to 165 degrees F out of the oven).
- For the vinaigrette: While the bird is resting, pour 4 tablespoons of the juices (depending on how rich you want the vinaigrette, you can reduce the juices first before measuring) into a large bowl along with the vinegar, shallots, mustard and tarragon. Drizzle in the olive oil. Toss in the lettuce and season with salt and pepper. Divide among 4 plates.
- Carve the bird by removing the breast and legs from the carcass. Cut the 2 breasts into 4 pieces and separate the thighs from the drums on the legs, leaving you also with 4 pieces. Divide the chicken among the plates with the lettuce and serve.
HERBED CHICKEN GREY POUPON®
Quick, easy, delicious? Done, done and done. This 30-minute chicken breast recipe requires just GREY POUPON Dijon Mustard and an Italian dressing mix.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Combine mustard, water and dressing mix.
- Place chicken in shallow baking pan. Brush evenly with the mustard mixture.
- Bake 20 min. or until chicken is cooked through.
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 90 mg, Sodium 490 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 33 g
PRETZEL CHICKEN POUPON
Boneless skinless chicken breasts are dipped in a mixture of mustard and ranch dressing, coated in crushed pretzels and baked to crispy perfection.
Provided by My Food and Family
Categories Sauces & Condiments
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix 3 Tbsp. mustard and 1 Tbsp. dressing in shallow dish. Mix pretzel crumbs, onion, parsley and pepper in separate shallow dish.
- Dip chicken, 1 breast at a time, in mustard mixture, then in pretzel mixture, turning to evenly coat both sides of each breast with each mixture. Place on baking sheet sprayed with cooking spray.
- Bake 15 min. or until chicken is done (165ºF). Mix remaining mustard and dressing; serve spooned over chicken.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 670 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 2 g, Protein 26 g
GREY POUPON GRILLED HERBED CHICKEN
This grilled chicken tastes like you spent hours making a fancy marinade. But no-it's just GREY POUPON Dijon Mustard and a package of Italian dressing mix!
Provided by My Food and Family
Categories Home
Time 26m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.
- Grill chicken 6 to 8 min. on each side or until done (165°F).
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 90 mg, Sodium 490 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 33 g
CHICKEN PAN SAUCE "PICATTA"
Provided by Geoffrey Zakarian
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the pan with the drippings over medium heat. Add the shallots and cook (adding a touch of butter if necessary) until soft and lightly caramelized, about 5 minutes. Add the white wine and reduce until the pan begins to sizzle again, 4 to 5 minutes. Add the chicken stock and reduce by one-half, 7 to 10 minutes. Add the capers and parsley, then whisk in the butter and lemon zest and juice. Season with salt and pepper.
DIJON-CRUSTED CHICKEN CUTLET SANDWICHES
Sponsored by Grey Poupon®. The classic chicken sandwich gets a welcome makeover with the addition of creamy Dijon mustard and a crispy panko coating. Stack the cutlets atop toasted brioche buns, then pile on the crunchy quick-fix coleslaw and tangy bread-and-butter pickles for the ultimate sandwich upgrade.
Provided by Kelly Senyei
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
- Line a baking sheet with paper towels. Add the panko to a shallow dish.
- Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
- Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
- Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
- For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
- For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
- Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve.
THE BEST HONEY GREY POUPON MUSTARD SAUCE !!!!
I love homemade chicken fingers with this or fryed vegie's is great at pitch ins when you try it you will understand its wonderful!!!!
Provided by tracey lannan
Categories < 30 Mins
Time 20m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- combine first 4 ingredients and whip until smooth.
- heat over medium heat stirring constantly until it is the consitancy of pancake remove from heat stip in mayo,honey,chives.
- enjoy.
PECAN-CRUSTED HONEY CHICKEN
Make and share this Pecan-Crusted Honey Chicken recipe from Food.com.
Provided by KellyMac6
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Mix mustard, honey and lemon juice.
- Brush mixture onto both sides of chicken breasts.
- Place chicken breasts in a single layer in a shallow baking pan.
- Combine pecans, bread crumbs, and butter.
- Sprinkle evenly over chicken, press lightly into chicken to secure.
- Bake 20 to 25 minutes or until chicken is cooked through.
Nutrition Facts : Calories 271, Fat 13.6, SaturatedFat 2.5, Cholesterol 73.5, Sodium 228.5, Carbohydrate 8.4, Fiber 1.8, Sugar 5.3, Protein 29.2
ONE-PAN CREAMY MUSTARD CHICKEN
Sponsored by Grey Poupon®. Take the stress (and mess) out of mealtime with a 30-minute recipe starring tender chicken thighs simmered in a creamy mustard sauce. I love serving this one-pan dish with plenty of French bread for dipping in the extra sauce, but it's equally delicious alongside buttered egg noodles.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the chicken thighs dry with paper towels. Combine the 1/4 cup mustard with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
- Brush the mustard mixture on the chicken thighs with a pastry brush, coating them on both sides.
- Melt 2 tablespoons of the butter in a large skillet or cast-iron skillet over medium heat. Add the chicken thighs in a single layer. Cook until browned on one side, then flip once and brown the other side, about 10 minutes total. (If necessary, brown the chicken thighs in batches to avoid overcrowding the skillet.) Transfer the chicken to a plate, leaving the drippings in the skillet.
- Increase the heat to medium-high. Carefully add the wine to the skillet and simmer, scraping up any browned bits with a wooden spatula, until the liquid has reduced by half, about 2 minutes.
- Reduce the heat to medium-low and add the remaining 1 tablespoon butter. When it melts, whisk in the flour and cook, whisking constantly, for 1 minute. (The mixture will be very thick.)
- Whisk in the chicken broth, heavy cream, the 2 tablespoons thyme and the remaining 1 tablespoon mustard.
- Return the chicken thighs and any accumulated juices to the skillet, arranging them in a single layer, and cook until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 5 to 7 minutes.
- Transfer the chicken to serving plates, spoon the sauce on top and sprinkle with thyme. Serve with French bread, for dipping.
CHICKEN SUPREME DIJON
Simple and delicious. I like to double the sauce so that there is plenty to pour on the rice too. My grandkids love this with chicken quarters too. From Grey Poupon.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large skillet, cook chicken in butter.
- Remove to heated platter.
- Keep warm.
- To drippings in pan, add garlic, onion and mushrooms.
- Cook, stirring, until onion is tender.
- Stir in mustard and heavy cream.
- Simmer, stirring, until sauce is slightly thickened.
- Add chicken, turning to coat in sauce.
- Serve over rice.
APRICOT HONEY CHICKEN POUPON
Make and share this Apricot Honey Chicken Poupon recipe from Food.com.
Provided by belong64
Categories Chicken Breast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Blend mustard, apricot preserves and ginger. Brush some mustard mixture on chicken. Grill or broil chicken 6 to 8 minutes on each side or until done, brushing with mustard mixture frequently.
Nutrition Facts : Calories 167.7, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 82.8, Carbohydrate 10, Fiber 0.1, Sugar 5.5, Protein 27.4
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