CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH
Pan seared and crispy Chicken Thighs in a smooth and creamy garlic Dijon sauce with Bacon pieces and Spinach! SO EASY and deliciously low carb! Have dinner on the table in less than 20 minutes!
Provided by Karina
Categories Dinner
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 403 kcal, Carbohydrate 6 g, Protein 36 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 181 mg, Sodium 881 mg, Sugar 3 g, ServingSize 1 serving
CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, kosher salt, olive oil, unsalted butter, garlic, all purpose flour, chicken broth, French's Dijon Mustard, freshly ground black pepper, heavy cream, fresh parsley, lemon, baby bella mushrooms, asparagus, peas
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
- Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
- Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
- Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
- Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 611 calories, Carbohydrate 25 grams, Fat 39 grams, Fiber 3 grams, Protein 39 grams, Sugar 5 grams
WW DIJON CHICKEN FETTUCCINE
This is out of a 1999 WW Cookbook called "Quick Cooking for Busy People" DH has always rated all my cooking, and this is the 1st excellent rating on a chicken dish. Bless his heart, he asked what kind of meat is this?? Of course, after he said "this is excellent!" Oh! he hates chicken. There's only 3 WW Points in this dish, really hard to believe isn't it?
Provided by teresas
Categories One Dish Meal
Time 25m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut pasta in half before cooking.
- Cook pasta according to package directions, omitting salt and fat.
- Add broccoli to pasta during last 3 minutes of cooking time.
- Drain well; place in large bowl.
- While pasta cooks, combine dressing and next 4 ingredients; stir well.
- Pour dressing mixture over pasta mixture.
- Add chicken, and toss gently.
- Sprinkle with pepper.
DIJON CHICKEN AND PASTA
I found this recipe on Yahoo Health! "FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!"
Provided by Katemeri
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place a large pot of water on to boil. Add the pasta and cook about 12 minutes until al dente or per instructions on the package. Drain.
- While the pasta is cooking, heat the olive oil in a large saute pan over moderately high heat.
- Season the chicken with salt and pepper then add to the pan. Saute the chicken until golden on both sides, about 6 minutes.
- Lower the heat and add the onions. Cook until the onions are translucent, about 5 minutes.
- Add the garlic and cook 1 minute more.
- Remove the chicken from the pan and set aside.
- Turn the heat to medium, add the wine and reduce until it is almost completely evaporated.
- Add the chicken stock and reduce by half.
- Add the mustard and low-fat sour cream and stir until the sauce is creamy.
- Add the chicken and cooked pasta to the sauce and toss until well coated. Sprinkle with fresh basil.
DIJON CHICKEN FETTUCCINE
Make and share this Dijon Chicken Fettuccine recipe from Food.com.
Provided by loof751
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook fettuccine as directed on package. Drain well and return the pasta to the pot.
- Add the cream and mustard to the pasta in the pot. Cook over medium heat, mixing well, about 2 minutes or until hot.
- Add chicken and red peppers (if using) and heat through.
Nutrition Facts : Calories 438.1, Fat 21.7, SaturatedFat 11.6, Cholesterol 148.9, Sodium 159.3, Carbohydrate 38.5, Fiber 0.2, Sugar 0.1, Protein 21.8
EASY CHICKEN FETTUCCINE
This is so easy and so satisfying. This is our idea of comfort food! Not exactly low in calories and very rich! :)
Provided by Little Bee
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in skillet and saute chicken which has been cut into 2 inch chunks.
- When chicken begins to take on color, add garlic and green onions.
- Saute a few minutes being careful not to burn garlic Add remaining ingredients except parsley, cover and simmer over low heat until mixture thickens (you may need to add a little more parmesan cheese if you like it thicker) and chicken is tender and cooked all the way through.
- Serve over cooked and drained fettuccine.
- Sprinkle with fresh parsley, lots of cracked black pepper and additional parmesan cheese if desired.
CHICKEN FETTUCCINE
If memory recalls - this comes from the Company's Coming - Casseroles cookbook. A favorite of mine growing up, that I have finally been able to re-create gluten free! A great comfort food dinner!
Provided by ukichix
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Combine soup, sour cream, onion, parsley, wine, salt and 1/2 of the cheese in a bowl.
- Layer cooked noodles on the bottom of a greased casserole dish.
- Layer cooked chicken on top of noodles.
- Layer sauce on top of chicken.
- Top with remaining cheese.
- Bake, covered for 45 mins, and uncovered an additional 10 to brown the top.
- Enjoy!
Nutrition Facts : Calories 782.9, Fat 40.4, SaturatedFat 20.4, Cholesterol 205.7, Sodium 1423.1, Carbohydrate 50.2, Fiber 2.1, Sugar 2.3, Protein 51.5
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