Dijon Chicken Marinade Food

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.

DIJON MARINADE

Steps:

• Whisk all ingredients except chicken until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of chicken pieces.
• Refrigerate 1 hour to marinate, turning after 30 min.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade.
• Grill chicken 25 to 30 min. or until done (165ºF), turning after 15 min. Cut in half before serving.

DIJON CHICKEN MARINADE

Steps:

• Assembly Directions:.
• Stab chicken a few times with a fork. Rinse chicken. Place chicken breasts in a gallon freezer bag. Stir together remaining ingredients in a bowl. Spoon mixture over chicken and seal bag, removing as much air as possible. Squeeze chicken and Dijon sauce around until chicken is evenly coated.
• Freezing Directions:.
• Seal, label and freeze.
• Serving Directions:.
• Thaw in refrigerator. Pour off marinade from chicken and discard. Arrange chicken in a single layer in desired baking dish. Bake at 375 degrees uncovered 25 minutes, or until chicken is tender and juices run clear.
• Microwave:.
• Prepare as directed above for serving. Arrange chicken as instructed above, placing thicker portions toward the outside edge of the baking dish. Cover with wax paper and cook on high for 3 to 4 minutes. Give dish a 1/2 turn if microwave doesn't have a turntable. Re-cover and cook on high an additional 3 to 4 minutes, or until chicken is tender and juices run clear.
• Comments:.
• Wow! What a easily-prepared recipe yielding so much flavor! This simple and economic dish is also a healthy alternative, being low in fat and sodium and worth only 3 Weight Watchers points.

SOUR CREAM-DIJON MARINATED CHICKEN KABOBS

Steps:

• In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
• Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
• Remove the chicken and discard marinade.
• Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
• Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.

DIJON CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
• Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
• Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
• Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
• Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

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.