DIJON CHICKEN AND SPINACH
Start your next dinner off with this dish from Diane Hendrixson of Wapakoneta, OH. Elegance has never been so easy. This tender, lightly pan-fried chicken is topped with a creamy Dijon sauce that pairs beautifully with wilted spinach flavored with a hint of garlic.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; coat with flour mixture. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , In a small bowl, whisk the cream, eggs and mustard; stir into the pan drippings. Cook and stir over medium heat until thickened and sauce reaches 160°. , Meanwhile, in another skillet, saute garlic in butter for 1 minute. Add spinach; cook and stir over low heat for 3-5 minutes or until wilted. Spoon mustard sauce over chicken; sprinkle with paprika if desired. Serve with spinach.
Nutrition Facts : Calories 377 calories, Fat 27g fat (8g saturated fat), Cholesterol 156mg cholesterol, Sodium 698mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.
CREAMY DIJON CHICKEN
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
- Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
- Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
- Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
- Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
- Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.
DIJON CHICKEN STEW WITH SPINACH AND RAVIOLI
I have been making Abba Gimel's Dijon Chicken Stew with Kale (#366119) for a year and LOVE it! Last night I made a version that borrowed from her base recipe but was different enough and wonderfully good that I wanted to post it here so I could re-create it. I used homemade stock that I had frozen, but you could also use store-bought for an equally delicious result. I also used Rising Moon Organic Butternut Squash Ravioli, but you could use any flavor ravioli that has a mild or slightly sweet flavoring.
Provided by lolablitz
Categories Clear Soup
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 Tbs oil in soup pot over medium heat.
- Add onion; saute until soft and translucent.
- Add garlic; saute 1-2 minutes until fragrant.
- Pour onion mixture into a bowl and set aside.
- Place 1/3 cup flour in a shallow bowl and add seasoned salt.
- Dredge chicken; shaking off excess, reserve extra flour.
- Heat remaining tablespoon of oil in the pan, add chicken and brown on all sides.
- Add wine to pan, scraping pan to deglaze and loosen browned bits.
- Combine 1 cup broth with 1 tbsp of extra flour, stirring with a whisk or fork until smooth.
- Add broth mixture, remaining broth, water and mustard to pan. Add chicken and onions/garlic mixture.
- Bring to boil, cover, reduce heat, and simmer for 30 minutes.
- Add spinach, cover & simmer 5 minutes.
- Raise heat to low boil, add ravioli and cook for time recommended by package (mine was 8 minutes).
- Serve immediately with crusty bread.
Nutrition Facts : Calories 408.9, Fat 19.1, SaturatedFat 4.3, Cholesterol 72.6, Sodium 770.4, Carbohydrate 16.8, Fiber 2.9, Sugar 2.8, Protein 31.6
DIJON CHICKEN
Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
- In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
- Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.
Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g
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- Add potatoes to a microwave safe dish and add 3 tablespoons water and ¼ teaspoon salt. Cover and microwave for 5 minutes.
- Meanwhile, whisk together all of the Spice Rub ingredients in a medium bowl. Remove 1 tablespoon (you use these Reserved Spices for the sauce later). To the remaining spices, stir in 1 tablespoon olive oil. Add Chicken and massage with spices until evenly coated.
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