Dijon Dill Chicken And Noodles Food

DIJON-DILL CHICKEN AND NOODLES

Steps:

• In 12-inch nonstick skillet, cook chicken and onion over medium-high heat, stirring constantly, until onion is tender and chicken just begins to brown.
• Stir in soup, mustard and dill weed. Heat to boiling. Stir in noodles; return to boiling. Reduce heat to medium; cover and cook 6 minutes, stirring occasionally.
• Add broccoli; cook uncovered 3 to 4 minutes longer, stirring frequently, until broccoli is crisp-tender. Stir in cream cheese until well blended.

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.

BAKED DIJON DILL CHICKEN WITH MUSHROOMS RECIPE - (4.4/5)

Steps:

• 1. Clean chicken breasts and place them in a 9×13 glass baking dish. 2. Wash and slice mushrooms and place them in a small bowl. 3. Combine all other ingredients in a food processor. Pulse until combined to make the marinade. 4. Pour marinade into the bowl of mushrooms and toss to coat. 5. Pour mushroom and marinade mixture over the chicken breasts, cover, and refrigerate for at least 30 minutes. 6. Bake uncovered at 350 for 30-45 minutes depending on the thickness of your chicken breasts. Serves 4-6

DILLED NOODLES

Steps:

• In a large saucepan, cook noodles according to package directions. Meanwhile, combine the remaining ingredients. Drain noodles; add to cottage cheese mixture and toss gently.

CHICKEN AND BROCCOLI NOODLES DIJON

Steps:

• In a large pot, cook noodles as directed, adding broccoli to water during last 4 minutes of cook time.
• Drain noodles and broccoli.
• Coat large skillet with cooking spray.
• Over med-high heat, cook and stir chicken 5 minutes or until browned.
• In a small bowl, combine water, mustard, flour, lemon juice and bouillon; mix well.
• Add to skillet; cook and stir until thick and bubbly.
• Stir in sour cream, noodles and broccoli; heat through, do not boil!

DIJON CHICKEN SALAD SANDWICHES

Steps:

• Combine first 6 ingredients.
• Butter croissants - this is important as the butter makes a 'lining' to prevent the croissant from getting too soggy, and it tastes good too.
• Fill croissants with lettuce, tomato slices and chicken salad.

CHICKEN RANCH DIJON

Steps:

• Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
• Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
• Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
• Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
• Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

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.