Dijon Chicken And Rice Food

DIJON-BAKED CHICKEN WITH RICE AND BROCCOLI

Steps:

• The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
• The next day: Preheat oven to 350 degrees F.
• Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
• Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
• Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

ONE POT LEMON ROSEMARY DIJON CHICKEN AND BUTTER TOASTED RICE PILAF

Steps:

• 1. Preheat the oven to 425 degrees F. Season the chicken with paprika, lemon zest, and a pinch each of salt and pepper. 2. Heat the olive oil in a large skillet/braiser set over medium heat. When the oil shimmers, add the chicken and cook on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 3. To the skillet, add the shallots, carrots, and mushrooms. Cook 5 minutes, until just caramelized. Add the butter, wild rice, orzo, garlic, rosemary, thyme, and apple, if using. Cook 5 minutes, until lightly toasted and golden. Add the apple cider, wine, dijon, lemon juice, and 1/2 cup of water. Season with salt and pepper. Bring to a boil over high heat. 4. Slide the chicken back into the pan. Add the rosemary sprig. Bake, covered, for 30-40 minutes, until the liquid is absorbed and the rice is cooked. During the last 10-15 minutes of cooking remove the lid and allow the chicken to crisp, if needed, add in 1/4 cup additional water or chicken broth to keep the rice from getting dry.5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together. Enjoy!

HONEY DIJON CHICKEN AND RICE

Steps:

• In large skillet melt butter. When melted add chicken and onion, brown chicken stirring occasionally.
• Add rice and seasoning packets plus remaining ingredients, EXCEPT sour cream.
• Bring to a boil than cover and simmer for 5 minutes on reduced heat. Add sour cream and serve.

DIJON BAKED CHICKEN WITH RICE AND BROCCOLI

Steps:

• Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan.
• Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce and hot chili sauce. Stir.
• Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of thigh is down.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350 F.
• Combine rice and water in a large oven-safe pot. Stir.
• Cover and place in pre-heated oven.
• Turn chicken over with a fork. Place in preheated oven beside rice.
• Set timer for 50 minutes.
• About halfway through the cooking time for chicken, flip the chicken over again.
• When timer rings for chicken, turn off heat, but leave it in the oven.
• Place broccoli in microwave-safe pot or casserole dish with lid.
• Cover, then microwave at high for 5 minutes.
• Add spice to broccoli.

CHICKEN SUPREME DIJON

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.

DIJON CHICKEN AND RICE

Steps:

• 1. Using mallet, flatten chicken breast halves to make them thin. Set aside on plate. Add flour, salt and pepper to a flat plate. Put Dijon mustard in a small bowl. Set both next to the plate holding the chicken for easy preparation. Cook rice and set aside to stay warm. Add salt, pepper and butter to taste for your preference. Heat olive oil and butter in large skillet to a medium heat. Pick up the chicken breast and lightly coat the chicken on both sides with the Dijon mustard. I like to use the back of a spoon as it makes for a light coat. Then, place the chicken in the flour to lightly cover both sides. Place chicken in skillet and saute about 4 minutes on each side, being sure that the chicken has cooked thoroughly with a light brown color. Add the garlic to the pan just before removing the chicken to soften. Remove the chicken to a warmed plate, or place in preheated 200 degree oven to keep warm. Do not drain skillet, leaving the garlic in the pan.
• 2. Add the 1/2 pint of whipping cream to the skillet, stirring constantly to incorporate the chicken particles and garlic. As it begins to bubble, add the remaining Dijon mustard and parsley. Stir until all mustard has melted and has been incorporated into the cream. At this point, taste for seasoning.
• 3. Remove chicken from the warmed plate and add each chicken breast to the skillet containing the Dijon mustard sauce. Spoon sauce over chicken to incorporate the flavors for about 2 minutes. Turn heat off and prepare plates for serving. On warmed dinner plates, add 1/2 cup cooked rice, place a chicken halve on top, and add a little of the sauce over the top. Sprinkle with the chopped green onion. Serve with your favorite green vegetable.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.