Creamy Mustard Chicken Food

CREAMY MUSTARD CHICKEN

Steps:

• Heat your cast iron skillet over medium heat. Season the chicken with salt and pepper.
• Add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165º degrees. Transfer the cooked chicken to a plate.
• In the same skillet, add the onions and season with salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds.
• Add the white wine, dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm thru.
• Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower or roasted potatoes.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

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 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 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.

CREAMY HONEY MUSTARD CHICKEN

Steps:

• In a bowl combine then soup, mustard, honey and cream.
• Heat the oil in a frying pan and add the chicken and cook for 5 mins or until golden brown.
• Reduce heat to medium, add soup mixture and simmer for 10 mins, stirring occasionally until sauce is hot and chicken is cooked through.
• When cooked immediately serve the chicken over rice or with steamed vegetables or mashed potatoes.
• Garnish with chopped chives if desired.

CREAMY MUSTARD CHICKEN WITH COUSCOUS

Steps:

• Preheat oven to 400°F. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Heat oil in a large oven-proof skillet over medium-high. Add chicken and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a plate.
• Discard all but 1 tablespoon fat from skillet; reduce heat to medium. Add leeks and cook until soft, about 3 minutes. Add wine and cook, scraping up browned bits, until liquid evaporates, 3 minutes. Stir in broth, mustard, and thyme; bring to a boil. Return chicken and any juices to skillet in a single layer. Roast in oven until chicken is cooked through, 15 to 17 minutes.
• Transfer chicken to a plate. Bring sauce to a simmer over medium heat; stir in cream. Serve chicken and sauce with couscous and salad.

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE

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.

CREAMY MUSTARD & TARRAGON CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
• Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.

CHICKEN IN CREAMY MUSTARD SAUCE

Steps:

• Mix the chicken with smashed garlic, salt and 1/2 tbsp pepper. Heat the oil in a non-stick frying pan and fry the chicken on low heat, turning occasionally, with cover on. Cook tenderly on all sides. Do not overcook or brown the chicken.
• Meanwhile, beat the cream cheese and gently mix in the milk, the seasoning, remaining pepper and mustard powder. Add to the pan when the chicken is done on all sides. Cover and simmer on low heat until chicken is soft and completely cooked. If it becomes too dry before chicken is completely cooked, add more milk. Once cooked, remove the cover and simmer until desired consistency is reached. Add salt to taste.
• Can be served with bread and/or boiled veggies.