Lemon Mustard Chicken With Almonds Food

CHICKEN AVOCADO ALMOND SALAD WITH MUSTARD CREAM

Steps:

• Preheat your oven to 170 ℃
• Slice your chicken breast into even strips approximately 5 x 2 cm
• Season with lemon pepper and smoked paprika
• Spray with EVOO Spray
• Cook in oven for 12 minutes turning halfway, until cooked through
• Meanwhile, prepare your dressing
• Mix mayo, sour cream, lemon juice and mustard to make your dressing
• Serve chicken with salad, topped with toasted almonds, avocado and seeded mustard dressing
• Season to taste

ALMOND LEMON CHICKEN

Steps:

• Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
• In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
• Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.

LEMON-MUSTARD CHICKEN WITH CHIVE MASHED POTATOES

Steps:

• Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, 15 minutes. Reserve 1/4 cup cooking water, then drain the potatoes; return to the pot. Add the sour cream, butter and reserved cooking water and mash with a masher or fork. Stir in the chives and season with salt and pepper. Cover to keep warm.
• Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven.
• Mix the mustard, lemon juice, garlic, 2 teaspoons olive oil and the thyme; brush on the chicken and push to the sides of the pan. Toss the broccolini with the remaining 1 teaspoon olive oil in the middle of the pan; season with salt and pepper. Bake until the chicken is cooked through and the broccolini is tender, 10 minutes. Serve with the potatoes.

LEMON MUSTARD CHICKEN

Steps:

• Combine lemon and lime juices with the prepared mustard. Brush over chicken. Set aside.
• Combine bread crumbs, salt, pepper, curry powder, oregano, and grated lemon peel. Roll chicken in crumb mix, coating well.
• In a heavy baking pan or iron skillet, melt butter or margarine over medium heat. Place chicken in pan, skin side down.
• Place in a preheated 350 degree F (175 degree C) oven. Bake, uncovered, for 20 minutes. Turn chicken and bake until tender, about 30 more minutes. Serve on a warm platter with sliced lemons and chopped parsley, if desired.

LEMON ALMOND CHICKEN

Steps:

• In a shallow bowl, combine flour, salt and pepper; set aside 1/4 cup for sauce. Dredge chicken in remaining flour mixture, then dip in eggs. , Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add chicken; cook until golden brown on both sides. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , For sauce, melt remaining butter in a small saucepan. Add onions and garlic; cook for 1 minute. Stir in reserved flour mixture; cook and stir for 1 minute. Gradually add the broth, ginger ale and lemon juice; cook for 2 minutes or until slightly thickened and bubbly. Pour over chicken. , Bake, uncovered, at 375° for 20-30 minutes. Top with almonds, parsley and lemon. Serve immediately.

GRILLED HONEY MUSTARD CHICKEN WITH TOASTED ALMONDS

Steps:

• Preheat grill to high heat. Mix mustard, honey, lemon juice and garlic until well blended.
• Grill chicken 10 to 15 minutes or until cooked through, turning occasionally and brushing frequently with the mustard mixture.
• Sprinkle with almonds.

LEMON MUSTARD CHICKEN

Steps:

• Preheat oven to 350*F
• Place chicken in a large heavy bottom skillet or casserole dish.
• In a bowl add melted butter, mustard, lemon juice, tarragon and salt. Mix well.
• Pour mixture over chicken.
• Bake uncovered for 30 - 40 minutes or until internal temperature of chicken reaches 165*F
• Baste chicken 1/2 way through.
• Baste chicken when you remove it from oven.
• If using a large skillet to cook chicken, remove chicken and leave liquids in skillet. If using a casserole dish, remove chicken and pour liquid into a pot. Set casserole dish aside.
• In a small bowl mix 1 teaspoon cornstarch and 2 teaspoons water. Pour into lemon mustard sauce.
• Bring to a boil and cook until mixture thickens. Put chicken back into skillet and baste with thickened sauce or add chicken back into casserole dish and pour sauce over chicken.
• Serve immediately with rice, noodles or your favorite vegetables.

LEMON-DIJON CHICKEN SALAD WITH POMEGRANATE AND TOASTED ALMONDS

Steps:

• Let's start with the chicken, shall we? Using the bottom of a mason jar or wide glass, lightly pound your chicken breasts to an even thickness. Season both sides of the chicken with salt and pepper.
• Heat a large sauté pan over medium-high heat. When hot, add 1 tablespoon olive oil and swirl to lightly coat the bottom of the pan. Lower the heat to medium and add the chicken breasts. Cook for 1 minute and then flip the breasts over. Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 10 minutes. DO NOT LIFT THE LID UNDER ANY CIRCUMSTANCES. After 10 minutes, turn off the heat and let the chicken sit, covered, for an additional 10 minutes. Again, DO NOT LIFT THE LID. Once the time is up, you can finally remove the lid. (Your chicken will be cooked, but if you're nervous check it with an instant-read thermometer and make sure it's at least 165 degrees F.)
• Place your chicken breasts on a cutting board and let them cool for a few minutes, and then dice them into roughly ½ inch cubes.
• While the chicken is cooking, whisk together the remaining 2 tablespoon olive oil, both mustards, lemon juice, and honey until emulsified (aka smooth). Briefly set aside.
• Heat a sauté pan over medium heat. (Don't put any oil to the pan, peeps!) When hot, add the almonds and toast for 2-3 minutes, shaking the pan periodically, until golden brown and fragrant. Transfer to a bowl to cool.
• Add the shallot, apple, pomegranate arils and tarragon to a mixing bowl with the diced chicken. Pour over the dressing and toss to coat. Taste and season with salt and fresh ground pepper. Add an extra squeeze of lemon if you feel like it.
• Transfer the chicken salad to a serving bowl/plate and sprinkle with the toasted almonds. Serve with butter lettuce leaves if you like!

CHICKEN FRICASSEE WITH LEMON MUSTARD SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 500°F.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
• Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
• Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
• Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
• Serve chicken with sauce.

DIJON-ALMOND CHICKEN RECIPE

Steps:

• Heat oven to 375°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Mix mayo and mustard; spread onto chicken. Sprinkle with nuts.
• Bake 20 to 25 min. or until chicken is done (165°F).

MUSTARD LEMON CHICKEN

Steps:

• Combine lemon juice, oil, mustard, sugar, salt and pepper.
• Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
• Refrigerate, covered 30-45 minutes, turning once.
• Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
• Turn and baste every 5 minutes while cooking.

ALMOND LEMON CHICKEN IS A TASTY WAY TO SHAKE UP DINNER

Steps:

• In a large bowl, combine first three ingredients. Stir in 5 Tbsp. oil. Add chicken and marinate 1 hour at room temperature. Meanwhile, in large skillet, sauté almonds in 1⁄2 Tbsp. oil until golden. Remove almonds from pan and set aside. Reserve drippings. Add remaining 1⁄2 Tbsp. oil. Drain chicken, reserving marinade. Cook chicken over medium-high heat in skillet until brown on each side, about 6-10 minutes total, or until tender. Remove and keep warm. Pour marinade into pan. Add chicken broth and cornstarch mixture. Cook over high heat, until it boils and is reduced by slightly more than half, about 5 minutes. Stir occasionally to loosen browned bits from skillet and to keep sauce smooth. Add marmalade and stir over medium heat until melted. Stir in parsley and red pepper flakes. Return chicken to pan and heat through. Place chicken on serving platter. Spoon sauce over. Sprinkle with toasted almonds.

LEMON-BRAISED CHICKEN WITH ALMONDS AND CRANBERRIES

Steps:

• Preheat oven to 350 ̊. Heat 2 tablespoons oil in a sauté pan over medium-high heat. Season flour with salt and pepper; dredge chicken in seasoned flour. Working in batches, brown chicken on both sides. Place chicken in a 9x13-inch baking dish.
• Turn heat to medium and heat remaining 1 tablespoon oil. Add onion and chopped lemon peel; sauté until onion is translucent, about 5 minutes. Add garlic and cook 1 minute. Add lemon juice, half-and-half, and rosemary, plus salt to taste. Bring to a simmer. Pour mixture over chicken and sprinkle with almonds and cranberries. Cover with foil and bake for 45-50 minutes, until cooked through.

ALMOND-CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING

Steps:

• To make Dressing: In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator until ready to use. Trim fat from chicken breasts and slice into four 4 pieces. With a kitchen mallet or your fists, pound each piece to an even to -inch thick. In a bowl, combine salt, liquid aminos, 2 tablespoons of the corn starch, white wine, baking soda and 2 tablespoons of lemon juice. Add chicken and stir to coat completely. Allow to sit for 3-5 minutes. Transfer chicken to a plate. In the same bowl, beat two eggs and slowly add the remaining 3 tablespoons of cornstarch. This will keep the corn starch from clumping. In a 12-inch frying pan, heat -inch (it might take less) oil over medium-high heat. Spread almonds (and brown sugar should you choose). Press chicken into nuts/mixture, coating both sides evenly, then carefully lay chicken in oil. Cook until browned, turning once, 2-4 minutes total (cooking time will vary). Drain on paper towels. Slice and toss with spinach and honey mustard dressing to taste, adding about 1 tablespoon at a time. Sprinkle with freshly ground pepper and serve immediately.