MANGO-MUSTARD GLAZED CHICKEN
Steps:
- Directions: Rub each chicken breast with the dried basil and thyme, then season with salt and pepper. In a large saute pan, heat the olive oil over medium heat. saute the chicken until golden brown on both sides. In a mixing bowl, whisk together the mango, pineapple juice, peach preserves, white wine, mustard, soy sauce, and corn starch. Add the mango mixture to the cooked chicken and bring to a boil. Reduce to a simmer and let cook for approximately 10 minutes until chicken is cooked through and the sauce thickens. Serve with rice.
Nutrition Facts : Calories 1812 calories, Fat 29.706195 g, Carbohydrate 147.00306 g, Cholesterol 547.52 mg, Fiber 7.00219993102551 g, Protein 223.895235 g, SaturatedFat 5.3127 g, ServingSize 1 1 Serving (1536g), Sodium 1067.2475 mg, Sugar 140.000860068975 g, TransFat 4.009993 g
CRISP MUSTARD-GLAZED CHICKEN BREASTS
Chicken breasts are givencontrasting flavor and texturewith the addition of a tangy mustard sauce and a crisp breadcrumbcoating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper.
- Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper.
- In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs.
- Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes.
- Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme.
MANGO-MUSTARD GLAZED CHICKEN
This is a wonderfully easy, complex tasting sauce that makes the chicken. Easy and fast to put together for a dinner on the fly.
Provided by TishT
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in a bowl; stir well with a whisk.
- Sprinkle chicken with salt and pepper.
- Heat a large non-stick skillet coated with cooking spray over medium heat until hot.
- Add chicken; cook 3 minutes on each side or until browned.
- Remove chicken from pan.
- Add mango mixture; bring to a boil.
- Return chicken to pan; reduce heat, and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally.
HONEY MUSTARD GLAZED CHICKEN
Serves six from Saving Dinner Winter week 6 suggested sides of brown rice, steamed cauliflower and sweet potatoes.
Provided by Jo Coburn
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet heat olive oil over medium-high heat and add onion.
- Saute until translucent.
- Sprinkle chicken with paprika and salt and pepper to tast and add to skillet.
- Cook chicken until nicely browned on both sides, about 5 minutes per side.
- Set aside and keep warm.
- Meanwhile, in a small bowl mix together lemon juice, mustard, honey, and curry.
- Add to skillet mixing well while scraping off brown bits off bottom of pan.
- Return chicken to skillet and simmer a minute in the sauce.
- Serve, spooning sauce over top of chicken.
Nutrition Facts : Calories 207.8, Fat 4.2, SaturatedFat 0.7, Cholesterol 68.4, Sodium 233.2, Carbohydrate 14.2, Fiber 0.8, Sugar 12.5, Protein 28
MANGO-AND-LIME-GLAZED CHICKEN
This sweet-and-sour chicken is served over our Buckwheat-Noodle Salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Grate zest and squeeze juice from one lime. Puree in food processor with mango, ginger, honey, oil, and salt to taste; mango should not be completely smooth. Reserve 3 tablespoons for Buckwheat-Noodle Salad; set aside remaining glaze.
- Sprinkle chicken, inside and out, with salt and pepper. Puncture two limes; place in chicken cavity, and tie legs together with kitchen twine. Divide butter in half; slip pats under skin on each side of breast.
- Halve remaining two limes, and strew roasting pan with limes, ginger pieces, and lemongrass. Place chicken in pan. Roast in bottom third of oven until chicken begins to brown, about 20 minutes. Baste with pan juices, and generously brush glaze over chicken. Continue to roast, basting and glazing every 10 minutes; cover with foil if chicken starts to burn. After 30 minutes, reduce oven to 350 degrees, and cook about 10 minutes, or until chicken has internal temperature of 185 degrees.
MANGO CHICKEN WITH GREENS
Chicken simmered in a spicy mango sauce. This tasty and versatile sauce is great on fried chicken or steak. It also goes well with grilled dishes.
Provided by Maralin
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Place the cumin, curry powder, white and balsamic vinegar, olive oil, 1/4 cup brown sugar, salt, and black pepper into a resealable plastic bag, and smush the bag several times with your fingers to combine and mix all ingredients. Place the chicken drumsticks into the bag, and knead the bag again with your fingers to coat the chicken in seasonings.
- Heat butter in a large skillet over medium heat, and place the seasoned chicken pieces into the hot butter. Brown the chicken well on both sides, about 10 to 12 minutes.
- Place half the mango slices, Dijon mustard, garlic, red pepper flakes, and 1 sliced onion into a blender, and blend until smooth, about 1 minute. Pour the mango mixture into the skillet over the chicken. Stir in 2nd sliced onion, white sugar, 1/4 cup of brown sugar, mustard greens, and raisins; stir mixture to dissolve sugar. Bring the mixture to a boil, reduce heat to a simmer, and cook until the chicken is no longer pink at the bone and the juices run clear, 10 to 15 more minutes. Stir often while cooking.
Nutrition Facts : Calories 470.6 calories, Carbohydrate 59.4 g, Cholesterol 79.2 mg, Fat 17.6 g, Fiber 4.9 g, Protein 22.2 g, SaturatedFat 6.4 g, Sodium 226.6 mg, Sugar 48.9 g
HOT MUSTARD AND HONEY GLAZED CHICKEN
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
- On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
- Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
- Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
- Spoon over pan juices, garnish with scallions and serve with lemon wedges.
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- Sprinkle chicken with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add mango mixture; bring to a boil. Return chicken to pan; reduce heat, and simmer 15 minutes or until chicken is done and sauce thickens, stirring occasionally.
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