Dijon Chicken Breasts Food

DIJON CHICKEN BREASTS

Steps:

• Combine bread crumbs, cheese, and spices in a bowl.
• Brush both sides of chicken pieces with mustard.
• Dredge through bread crumb mixture.
• Heat oil and margarine in a nonstick skillet over medium-high heat until melted.
• Saute chicken 6-8 minutes on each side, until done.

DIJON-TARRAGON CHICKEN, MASHED POTATOES WITH BRIE OR CAMEMBERT AND RAINBOW CHARD WITH BACON AND LEEKS

Steps:

• For the mashed potatoes: Peel potatoes and cube into uniform pieces, 8 per potato. Smash two cloves of garlic. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered.
• For the Dijon-tarragon chicken: While potatoes are coming to a boil, remove tenders from chicken and pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces. Season chicken breasts and tenders with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes.
• Peel and chop shallot and chop or grate garlic.
• Remove chicken to a plate, add shallots and garlic and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Chop and add tarragon, slide chicken back into pan and leave on warm or cover pan.
• For the chard with bacon and leeks: While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Stem chard and chop stems; shred the greens. Chop and add bacon to the pan and brown to crisp, 4 minutes. Quarter leek and trim root, then chop; add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon.
• Serve chicken alongside mashed potatoes and greens with bacon.

EASY GRILLED HONEY-DIJON CHICKEN

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

DIJON TARRAGON CHICKEN BREASTS

Steps:

• Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.

CHICKEN BREASTS DIJON

Steps:

• Heat oven to 400 degrees.
• Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
• In small dish, mix the mustard, oil and wine.
• Place the chicken in pan and brush with mustard mixture.
• Sprinkle with pepper and mustard seed.
• Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
• Transfer to serving dish and garnish with fresh parsley.

DIJON CHICKEN BREASTS

Steps:

• Combine first 5 ingredients in heavy large skillet. Bring to gentle simmer over medium-low heat. Add chicken and season with pepper. Cover and poach until chicken is just cooked through, about 20 minutes. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.

CHICKEN DIJON

Steps:

• Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.
• Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.
• Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.
• Serve with mashed potatoes.

DIJON-ALMOND CHICKEN RECIPE

Steps:

• Heat oven to 375°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Mix mayo and mustard; spread onto chicken. Sprinkle with nuts.
• Bake 20 to 25 min. or until chicken is done (165°F).

DIJON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
• Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

DIJON-LEMON CHICKEN

Steps:

• Place flour in shallow dish. Season chicken with 1/2 tsp. pepper. Add, 1 breast at a time, to flour, turning to evenly coat each breast with flour.
• Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Transfer to platter; cover to keep warm.
• Reserve 1/4 of the cheese. Combine remaining cheese with sour cream, mustard, lemon juice, cream and remaining pepper in saucepan; cook 3 to 5 min. or until cheese is melted and sauce is heated through, stirring constantly.
• Drizzle sour cream sauce over chicken; top with reserved cheese. Sprinkle with onions.