Creamy Mustard Chicken Light Food

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.

ONE-PAN CREAMY MUSTARD CHICKEN

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.

CREAMY MUSTARD CHICKEN - LIGHT

Steps:

• Preheat oven to 350°F.
• Place chiken in single layer in lightly greased, oven-proof casserole.
• Combine yogurt, mayonnaise, onions, mustard and seasonings. Spoon sauce over each chicken piece.
• Bake in 350F oven for about 45 minutes, or until chicken is tender.
• Sprinkle with Parmesan cheese and brown under the broiler.

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.

MUSTARD GRILLED CHICKEN (LIGHT)

Steps:

• Mix together lemon juice, Dijon mustard and spices in a bowl.
• Pour over chicken in a shallow baking dish and turn to coat. Marinate in refrigerator covered for 2-4 hours.
• Grill on BBQ or in oven on broil.

CREAMY MUSTARD CHICKEN

Steps:

• Coat the chicken fillets with Masterfoods Lemon Pepper Seasoning and flour on both sides.
• Heat the butter and olive oil on medium heat in a frying pan.
• Add chicken and cook for 3-5 minutes until brown and cooked through.
• Remove chicken from pan.
• Add Masterfoods Wholegrain or German Mustard and cream to pan.
• Stir over medium heat until sauce thickens.
• Return chicken to pan, coat with the sauce and heat through, sprinkling with parsley.
• Serve with jasmine rice and sugar snap peas.