CHICKEN WITH MUSTARD CREAM SAUCE AND PASTA
A cream sauce made with both Dijon and grainy mustards is my idea of awesome. This easy, one-skillet chicken dish is ready in 30 minutes and has a perfectly tangy bite from the mustards that's mellowed by the cream. Along with cream and chicken broth, there's chardonnay in the sauce. I haven't experimented without using wine because it adds so much depth of flavor. The alcohol burns off during cooking and what remains is a richness of flavor imparted by the wine. And since Dijon mustard is made with white wine, everything in the sauce blends and layers beautifully.
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Drain and set aside. While pasta cooks, start cooking the chicken.
- To a large skillet add the olive oil, chicken, and evenly season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and sauté over medium-high heat for about 6 to 8 minutes, or until chicken is cooked through; flip midway through cooking. If all the chicken doesn't fit in the pan, cook in batches. Remove chicken from pan (keep the oil and cooking juices from the chicken in the pan), place on a plate, and set aside.
- Add the garlic and sauté for 1 minute. Stir intermittently.
- Remove skillet from the heat and add the wine and chicken broth. It will bubble vigorously so use caution. Return the pan to the heat and cook until liquid has reduced by half, about 5 minutes.
- Add the mustards and stir to combine.
- Turn the heat to low and add the cream, stirring to combine. Simmer for about 5 minutes to allow sauce to reduce and thicken.
- Taste sauce and add salt and pepper to taste. Optionally add sugar to taste. The wine I used was quite dry and the spicy grainy brown mustard was quite spicy and I needed a pinch of sugar to balance the flavors.
- Add the chicken back to the skillet and cook over low heat for about 5 minutes, or until chicken is warmed through, and sauce thickens a bit more. It doesn't become 'thick' but by reducing, it thickens a bit. Flip chicken midway through cooking or spoon sauce over the chicken to ensure all sides are evenly coated with sauce.
- Evenly sprinkle with parsley and serve immediately with pasta. I had plenty of extra sauce and spooned it over the pasta. Chicken is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat very gently so the sauce doesn't break.
Nutrition Facts : Calories 626 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 178 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 58 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 626 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
CHICKEN BREASTS WITH MUSTARD CREAM SAUCE
Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.
Provided by Sally Vargas
Categories Dinner Quick and Easy
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oven: to 350F. Place a baking sheet near the stove, ready for the chicken.
- Finish the chicken in the oven: Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees. If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm.
Nutrition Facts : Calories 550 kcal, Carbohydrate 7 g, Cholesterol 181 mg, Fiber 0 g, Protein 40 g, SaturatedFat 18 g, Sodium 369 mg, Sugar 2 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g
CREAMY MUSTARD CHICKEN PASTA
This chicken pasta tossed in a creamy sauce with a touch of mustard is a delicious alternative to your beloved Fettuccine Alfredo.
Provided by Julia Frey of Vikalinka
Categories Main Course
Number Of Ingredients 12
Steps:
- Get the pasta cooking in a large pot of salted water according to package instructions. Meanwhile, slice the chicken breasts in bite-sized pieces, season with salt and pepper. Heat the olive oil in a large frying pan and brown the chicken on both sides for about 5-7 minutes. Remove to a plate.
- To the same pan, add the chopped shallot and cook for 5 minutes over low heat, then add the minced garlic and thyme and cook for half a minute longer, then deglaze the pan with the white wine and let the wine reduce for 2-3 minutes.
- Add the chicken stock to the pan together with the Dijon mustard and heavy cream, stir to combine and let it simmer for a couple of minutes, season with salt to taste. Bring the chicken back to the pan and coat with the sauce. Drain the pasta and reserve 1/2 cup of the pasta water. Bring the pasta to the pan and toss with the sauce, add a splash of pasta water if the pasta is getting too dry. Add a pinch of salt if needed. Serve topped with grated Parmesan cheese.
Nutrition Facts : Calories 559 kcal, Carbohydrate 60 g, Protein 28 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 106 mg, Sodium 1342 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
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 WITH MUSTARD CREAM
Hola! This Chilean recipe is from http://recipes.wuzzle.org/. Here is the alino spice recipe Recipe#304144. You are suppose to add in one teaspoon of alino seasoning in step 2 and b/c RZ did not recognize it I could not put it inside the directions. Notice that the parmesan cheese is put over the rice or noodles.
Provided by WiGal
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute chicken in oil until well browned on all sides.
- Add 1 teaspoon of alino--RZ does not recognize this spice combination.
- Add salt and pepper to your taste; also add the onions, mushrooms and bell pepper, saute 5 minutes.
- Cover and cook 10 minutes.
- Add garlic, mustard and sour cream.
- Heat through but do not boil.
- Serve over rice or noodles, sprinkled with cheese.
Nutrition Facts : Calories 305.5, Fat 21.8, SaturatedFat 8.5, Cholesterol 75.7, Sodium 237.9, Carbohydrate 6.2, Fiber 1.2, Sugar 3.8, Protein 21.6
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 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
CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE
Make and share this Chicken with Mustard and Tarragon Cream Sauce recipe from Food.com.
Provided by Bev I Am
Categories Whole Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter with oil in heavy large skillet over high heat.
- Sprinkle chicken with salt and pepper.
- Cook, skin side down, until brown, about 5 minutes.
- Turn over; cook 1 minute.
- Using tongs, transfer chicken to plate.
- Add shallots to same skillet; reduce heat to medium-low.
- Saute until soft, about 3 minutes.
- Add brandy; simmer until liquid is reduced, scrapping up browned bits, about 2 minutes.
- Whisk in broth.
- Return chicken to skillet, skin side up.
- Reduce heat to medium low.
- Cover, and simmer until shicken is cooked, about 20 minutes.
- Transfer to platter; reserve skillet.
- Whisk cream, tarragon and mustard into same skillet.
- Increase heat to high; boil until sauce is thickened, about 2 minutes.
- Season with salt and pepper.
- Pour sauce over chicken.
Nutrition Facts : Calories 711.8, Fat 52.7, SaturatedFat 19.2, Cholesterol 208.8, Sodium 232.1, Carbohydrate 7.7, Fiber 0.2, Sugar 0.2, Protein 40.8
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