Dijon Chicken Breasts With Vermouth Food

BAKED CHICKEN WITH DIJON AND NUTTY BREADCRUMBS

Steps:

• Preheat oven to 400°F with a rack set in the upper third of the oven
• Arrange chicken on a parchment-lined baking sheet and season with salt and pepper
• Drizzle with EVOO then halve the zested lemon and douse each chicken breast with about 1 teaspoon juice from one of the lemon halves
• Brush each with a tablespoon of Dijon mustard
• Combine nut crumbs with lemon zest, breadcrumbs, cheese, parsley, thyme, chili flakes, oregano, salt and pepper
• Coat each chicken breast with breadcrumbs, gently pressing them into place
• Bake chicken until cooked through and serve with remaining lemon cut into small wedges alongside
• MORE: Oven 'Fried' Chicken Dijon, Saltine and Wheat Germ-Crusted Chicken Fingers Baked Chicken Breasts

DIJON-CRUSTED CHICKEN BREASTS

Steps:

• Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.

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.

BAKED DIJON CHICKEN

Steps:

• Oven Method:.
• Preheat oven to 375*.
• In a small bowl, stir together all ingredients except chicken or turkey.
• Arrange chicken or turkey in a single layer in a glass baking dish. Spread mustard mixture over each piece.
• Bake uncovered for 15 to 20 minutes, or until chicken or turkey is no longer pink.
• Microwave method:.
• Prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish.
• Cover with wax paper and cook on 100% power (high) for 3 to 4 minutes.
• Give dish a 1/2 turn. Re-cover and cook on high for 3 to 4 minutes longer or until chicken or turkey is tender and no longer pink.

GARLIC DIJON CHICKEN RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
• Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
• Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
• Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
• Remove from heat and garnish with fresh parsley. Serve hot with Lebanese Rice and loaded Balela salad or this simple 3-ingredient Mediterranean salad (see additional suggestions above)

DIJON CHICKEN

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.

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.

ORANGE DIJON CHICKEN

Steps:

• Use a citrus juicer to juice the Cara Cara and Navel Oranges until you have one cup of fresh juice. (I don't use the Blood Orange for the juice because it changes the bright color of the juice). You can strain the juice through a mesh strainer if you want pure juice without the pulp.
• Use a very sharp knife to trim the top and bottom of the oranges and give them a flat base to rest on while you cut away the rest of the skin. Cut away the rind of the orange by slicing from the top, following the natural curve of the fruit to remove the peel and white pith so that the fruit is exposed.
• Continue in this fashion until all of the peel has been removed.
• To supreme the orange, use a sharp knife and carefully slice next to the membrane of one segment of the orange and follow to the next, to loosen and remove them, so there's no pith or peel attached to the fruit. Continue until the fruit has been supremed. Transfer the orange segments to a bowl and set aside.
• Slice the leeks in half lengthwise, then cut into 1/2" pieces, crosswise. Transfer leeks to a large bowl filled with cool water and swish vigorously to loosen any dirt or debris trapped between the layers.
• Lift the leeks out of the water and transfer to a salad spinner. Spin dry and set aside.
• In a shallow bowl or pan combine the flour, salt, pepper and cayenne. Whisk to combine.
• Pat the chicken dry with paper towels and dip them into the flour mixture to coat them completely.
• Add olive oil to the skillet and heat over medium-high heat. When the oil is hot, add the chicken and cook for about 4-5 minutes before flipping the chicken with a pair of tongs. Continue to cook for 3-4 minutes, then transfer the chicken to a rimmed baking sheet.
• Turn the heat down to medium and add butter to the skillet. Stir the leeks into the butter to coat. Cover the skillet with the lid and cook for 4-6 minutes, stirring occasionally until the leeks are softened and translucent.
• Stir in the mustard, honey, thyme, broth, orange juice and vermouth, and turn up the heat to bring the sauce to a boil.
• Transfer the chicken to the pan and nestle them down into the sauce. Cover and cook for 5-8 more minutes until the chicken is cooked through.
• If you want to thicken the sauce, mix the cornstarch and water together to form a slurry and stir into the sauce. Let it come to a boil and cook for one minute. The sauce will thicken.
• Stir in the segmented oranges to warm them through.
• To serve, spoon the cooked orzo or egg noodles onto a plate. Top with a chicken breast and spoon the orange dijon sauce over the top.

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.

MUSTARD-TARRAGON CHICKEN SAUTé

Steps:

• Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
• Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
• Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.

CHICKEN BREASTS WITH BRANDIED MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 200°F.
• Note: to clarify butter: Put the butter in a stainless steel bowl in a 200 degree oven. After 1 hour, skim off the crust on top. Put the bowl in the refrigerator. When the butter has re solidified, turn it out of the bowl. Scrape off and discard the white solid layer of milk solids (this is what burns during frying). Wrap and refrigerate the yellow layer of clarified butter until needed. One pound of butter yields about 14 oz. of clarified butter.
• Mix the flour with the 1 teaspoon each of salt and of pepper.
• Dredge the chicken in the seasoned flour and shake off the excess.
• Heat the clarified butter in a skillet and add the chicken and sauté over medium heat for 5 minutes. Turn the chicken and sauté for 3-5 more minutes or until just done.
• Remove from the skillet and keep warm in the oven.
• Discard any butter left in the pan.
• Add the shallots, vermouth, and brandy to the pan; turn the heat to high and reduce the liquid to 3 tablespoons while stirring to scrape up any browned bits.
• Whisk in the mustard. Add the salt, pepper, and cream and cook over medium-high heat for 2-3 minutes, stirring occasionally, until mixture is the consistency of a light gravy.
• Transfer the chicken from the oven to dinner plates, mask with the sauce, dust with the parsley and serve at once.

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE

Steps:

• Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
• Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
• Copyright 2003 Television Food Network, G.P. All rights reserved
• Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.

PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE

Steps:

• Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
• To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
• In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
• Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.

CHICKEN BREASTS IN TARRAGON CREAM

Steps:

• 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
• 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
• 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.

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.

CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH

Steps:

• Season chicken with seasoning salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
• Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
• Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
• Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
• Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
• Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.

CREAMY DIJON CHICKEN

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to skillet and cook until cooked through, about 5-6 minutes on each side. Transfer to a plate.
• To the same skillet, add the remaining olive oil. Add garlic and sauté until fragrant, about 30 seconds. Pour in white wine and bring to simmer, then add cream, mustard and lemon juice. Simmer until the sauce thickens slightly, about 1-2 minutes. Season with salt and pepper.
• Serve chicken over cooked white rice, if desired. Spoon extra sauce on top of each serving and garnish with parsley.

MUSTARD CHICKEN RECIPE

Steps:

• Halve each chicken breast lengthwise to create 4 even-sized pieces.
• Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
• Add in the remaining butter and shallots. Saute until the shallots soften.
• Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.
• Add in the chicken broth, mustard, heavy cream, salt and pepper.
• Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!

BAKED CHICKEN BREASTS IN VERMOUTH

Steps:

• Mix all ingredients together except for the chicken.
• Place chicken in a covered baking dish and pour the mixture over it.
• Cover and bake at 375 for 1 hour, until done.

CHICKEN BREASTS WITH WINE AND CREAM REDUCTION

Steps:

• Pat the pounded chicken breasts very dry with paper towels. Season with salt ,pepper and sunny paris seasoning on both sides.
• Heat a large saute pan and add equal parts olive oil and butter just enough to geneouresly coat the pan. Just before putting the chicken in the pan dredge it in flour lightly.
• Saute over medium high heat three to four minutes each side, brown nicely but watch the heat, lower if getting too dark. Remove chicken to a plate and cover to keep warm.
• Add the shallots to the pan and briefly saute, two minutes or so. Add the wine and scrape up all the brown bits,bring heat up to high, watch closely and reduce to a thick glaze. Stir all along.
• Add the cream and mustard, season with additional salt, pepper and seasoning blend. Boil over high heat stirring until reduced and thickened.
• Add tomatoes and tarragon, stir and add the chicken back along with any juices. Return heat to medium low and cover heat for two minutes.
• Serve with fluffy white or brown rice.