Dijon Rosemary Chicken Food
CREAMY DIJON ROSEMARY CHICKEN
Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll be proud of.
Provided by Natasha Bull
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter over medium-high heat in a large skillet.
- Cut the chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour.
- Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
- Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.
- Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for another 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.
Nutrition Facts : Carbohydrate 5 g, Protein 26 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 161 mg, Sodium 309 mg, Fiber 1 g, Sugar 1 g, Calories 433 kcal, ServingSize 1 serving
GRILLED CHICKEN WITH DIJON AND MEYER LEMON
Provided by Anne Burrell
Time 2h35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl. Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
- Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin side down, and cook for 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
- Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin side down for a total of 10 to 12 minutes, then turn it over and cook it for another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken on the second side. The chicken is done when an instant-read thermometer registers 165 degrees F.
- When the chicken is nearly done, place the lemon halves on the grill cut side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
- Remove the chicken from the heat and serve with the grilled lemon for extra lemony goodness.
ROSEMARY DIJON CHICKEN
This was one of the first things I learned how to cook on my own, back in junior high school (not including eggs and grilled cheese sandwiches). My mom got the recipe from a dieting group she was with at the time. Edited: I just made this again, so I have edited the recipe to reflect what I actually did. there were many raves at the dining table over this one. :) Serve this with rice or something to soak up the yummy sauce and you won't be disappointed.
Provided by CraftScout
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet over medium high heat.
- Add chicken breasts and brown on both sides, about 3-5 minutes per side.
- Mix orange juice, mustard and rosemary.
- Pour over chicken.
- Simmer another 10 minutes, turning chicken occasionally.
- Remove chicken to serving dish and turn heat to high. Boil sauce to reduce 1 or 2 minutes until it is thick enough to coat the back of a spoon, and pour over chicken.
Nutrition Facts : Calories 193.6, Fat 5.3, SaturatedFat 0.9, Cholesterol 68.4, Sodium 161.5, Carbohydrate 7.2, Fiber 0.5, Sugar 5.4, Protein 28
BAKED ROSEMARY DIJON CHICKEN
Marry me dijon rosemary chicken is so good it will make anyone fall in love with you (and it!). This easy chicken recipe is so elegant and delicious that you'd never ever know how truly effortless it is to make.
Provided by Meaghan - The Quicker Kitchen
Categories Dinner Entree Main Course
Time 40m
Number Of Ingredients 6
Steps:
- Cut the chicken into thick strips, vertically (it will shrink as it cooks).
- Lightly spray a 9x13" baking dish with non stick cooking spray. Add the chicken to the dish.
- Season the chicken liberally with salt & freshly cracked black pepper.
- In a small bowl, whisk together the mustard, syrup, and vinegar until smooth & evenly combined.
- Pour the mixture evenly out over the seasoned chicken.
- Sprinkle the rosemary evenly out overtop of the sauce covered chicken.
- Bake at 400° for 35 minutes, or until the chicken is cooked through.
- Serve warm with your favorite sides, and enjoy!
Nutrition Facts : Calories 266 kcal, Carbohydrate 20 g, Protein 33 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 97 mg, Sodium 531 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g, ServingSize 1 serving
DIJON CHICKEN
Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g
DIJON ROSEMARY MARINADE
Delicious used on poultry, lamb, or pork. Marinate chicken 1-2 hours. Marinate lamb or pork 2-6 hours.
Provided by ratherbeswimmin
Categories < 15 Mins
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a small glass bowl, whisk the ingredients together until well blended.
- Use immediately or pour into an airtight container, cover tightly, and keep in the refrigerator up to 1 week.
Nutrition Facts : Calories 1061.9, Fat 113.4, SaturatedFat 15.4, Sodium 1421.8, Carbohydrate 9.3, Fiber 5.4, Sugar 1.1, Protein 5.9
VENNETTO'S ROSEMARY CHICKEN WITH DIJON CREAM SAUCE FOR 2
I have a surplus of rosemary growing in the herb garden and today I actively went about searching for a rosemary chicken recipe. Initially I wanted a simple baked chicken but as happens often on the internet, I became sidetracked. This reminds me of a creamy, tangy version of veal piccata. Adapted from thatsmyhome.com. Please use only *fresh* rosemary in this recipe!
Provided by COOKGIRl
Categories Poultry
Time 1h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- MARINADE: Mix marinade together and add to the chicken breasts. Season with salt and pepper.
- Marinate chicken breasts at least 2 hours or overnight in glass container or plastic "Ziploc" bag.
- Heat 1 tablespoon of olive oil and the butter over medium high heat and sauté chicken breasts, turning several times until browned on each side. Do not overcook.
- Set aside on a serving dish and prepare the cream sauce.
- SAUCE: Over medium high heat in the same pan you used to cook the chicken, add white wine, chicken broth, capers, and cream.
- Use a spatula to scrape up the fond (brown bits) as you heat the mixture, reducing until thickened. DO NOT boil or the cream will curdle. If necessary, reduce heat.
- Whisk in Dijon mustard until sauce is smooth; returning chicken breasts to sauce to reheat. Arrange chicken breasts on platter and spoon sauce over.
- Season with salt and pepper, to taste.
- Garnish chicken with a sprig of fresh rosemary.
- Prep does not include marinating.
Nutrition Facts : Calories 565.8, Fat 33.8, SaturatedFat 13.2, Cholesterol 187.6, Sodium 592.7, Carbohydrate 3.8, Fiber 0.8, Sugar 0.9, Protein 54.5
GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS
This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.
Provided by DEJackel
Categories Chicken Breast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
- Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
- Poor the marinade all over the chicken (cover top and bottom).
- Let the chicken marinade in the mixture for 2 - 3 hours.
- Grill/barbecue the chicken and serve!
EASY DIJON CHICKEN
Make and share this Easy Dijon Chicken recipe from Food.com.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together milk and Dijon mustard.
- Have crumbs and tarragon mixed toegther in another bowl.
- Dip chicken pieces in milk mixture, and then dip them in crumbs.
- Place in a shallow baking dish in a single layer.
- Cover and bake in a preheated 375F oven for 30 minutes.
- Uncover and bake for a further 15 minutes, or until chicken is done as you like.
Nutrition Facts : Calories 208, Fat 3.5, SaturatedFat 1.1, Cholesterol 71.6, Sodium 354.8, Carbohydrate 12, Fiber 1.1, Sugar 1.3, Protein 30.4
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