EASY GRILLED HONEY-DIJON CHICKEN
Steps:
- In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
- Preheat the grill to medium heat.
- Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
GRILLED FRENCH CHICKEN DIJONNAIS
Received in email from gourmet-recipes-from-around-the-world. This is the next chicken dish coming up this week - will be using whole cut up chicken parts rather than just breasts & marinating in the fridge all day. Thank you Fawnette!
Provided by Busters friend
Categories Chicken Breast
Time 53m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine oil, lemon juice and pepper in shallow dish. Swirl chicken.
- in mixture to coat. Cover with plastic wrap and marinade in.
- frig 30 minutes.
- Meanwhile combine vinegar and wine in heavy small.
- sauce pan and boil over medium high heat until liquid is reduced.
- to about 2 tablespoons. Remove from heat and add tarragon and.
- pepper. Whisk in butter on tablespoon at a time blending thoroughly.
- after each addition. Place over low heat and continue whisking.
- until sauce has thickened slightly. Whisk in mustard. Set aside and.
- keep warm.
- Prepare charcoal grill. Drain chicken well. Grill three.
- to four minutes on each side or until done. Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately.
Nutrition Facts : Calories 698.4, Fat 62.5, SaturatedFat 25.7, Cholesterol 174.1, Sodium 369.2, Carbohydrate 4.1, Fiber 1.3, Sugar 0.5, Protein 31.3
CHICKEN DIJONNAISE
Chicken thighs generally taste juicier and more flavourful than breast meat, but feel free to try it with breasts if you prefer. To remove the skin from chicken thighs, grasp one corner with a piece of paper towel and give it a good tug. From food and drink. Hope you enjoy!
Provided by Leslie
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375ºF.
- Melt butter with oil in a large flameproof casserole or ovenproof skillet over medium-high heat.
- Sprinkle chicken thighs with salt.
- Cook in batches 5 to 7 minutes, until golden brown on all sides.
- Remove chicken thighs from casserole as each batch cooks, and set aside on a plate.
- Reduce heat to medium, add shallots to fat remaining in casserole.
- Cook, stirring, 3 to 5 minutes until softened.
- Return chicken thighs to casserole, meaty side up, along with any juices that have accumulated on plate. Cover casserole and transfer to the oven.
- Cook 25 minutes, until chicken is cooked through.
- Remove chicken thighs from casserole. Arrange meaty sides up on a baking sheet. Spread 2 tbsp mustard evenly over thighs. Sprinkle with pepper.
- Return chicken thighs to turned-off oven to keep warm.
- Tip contents of casserole into a sieve set over a bowl, reserving contents of sieve. Skim off as much fat as possible from liquid in bowl.
- Return skimmed liquid to casserole, along with wine.
- Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of casserole.
- Boil over high heat 3 to 5 minutes, until liquid has reduced slightly.
- Whisk in cream and remaining mustard.
- Stir in contents of sieve.
- Boil, stirring, 2 to 3 minutes, until sauce has thickened slightly.
- Taste and add salt and pepper if necessary.
- Arrange chicken thighs on a warm shallow serving dish and pour sauce over and around chicken.
- Garnish with thyme and serve at once.
DIJONNAISE CHICKEN
This is a baked chicken breast with a great mustard taste that you can bake alone or in a casserole dish with prepared wild rice.
Provided by Teri
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 262.8 calories, Carbohydrate 1.5 g, Cholesterol 67.2 mg, Fat 17.4 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 909.8 mg, Sugar 0.2 g
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