MUSTARD CHICKEN THIGHS AND APPLES IN WHITE WINE AND CREAM SAUCE
This main dish is fast enough for a weeknight, but "fancy" enough for guests! Boneless, skinless chicken thighs are quickly browned, then simmered with apples and onions in a flavorful liquid. Simply remove the apples and onions at the end, let the liquid reduce, add a little cream, and voila, there is a beautiful sauce! We enjoyed this recipe with white rice, steamed broccoli, and a crusty baguette.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Combine apple juice, white wine, Dijon mustard, garlic, ginger, and herbes de Provence in a small container; set aside.
- Melt butter in a 12-inch nonstick skillet over medium heat and brown chicken thighs, about 3 minutes per side. Season with salt and pepper. Sprinkle onion slices over chicken thighs, add apple slices, and pour cooking liquid on top. Bring mixture to a boil, cover, and reduce heat to a simmer.
- Simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken, apples, and onions to a serving dish and keep warm.
- Bring liquid to a boil over medium-high heat. Allow liquid to boil and reduce down to about 1 1/2 cups, stirring frequently, about 5 minutes. Stir in heavy cream and cook until sauce has thickened and is well blended.
- Pour sauce over chicken, apples, and onions and serve.
Nutrition Facts : Calories 682.2 calories, Carbohydrate 29.2 g, Cholesterol 205.2 mg, Fat 41.7 g, Fiber 3.8 g, Protein 40.2 g, SaturatedFat 17.7 g, Sodium 244.3 mg, Sugar 20.3 g
SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
- Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
- Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.
Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
CHICKEN THIGHS WITH WHITE WINE CREAM SAUCE
Steps:
- Gather the ingredients.
- Sprinkle the chicken thighs with salt and black pepper.
- Heat the oil and butter in a large skillet or sauté pan over medium heat.
- Add the chicken and cook, turning, until browned. Remove to a plate and set aside.
- Add the mushrooms to the skillet and cook, stirring, until mushrooms are tender and browned.
- Add the garlic and cook for 1 minute longer. Stir in flour until blended. Stir in chicken broth and wine until blended.
- Add the chicken back to the skillet, cover, and reduce heat to low. Cook for 20 to 30 minutes, or until chicken is cooked through and tender.
- Stir in the cream and parsley and heat through.
- Serve with rice or potatoes .
Nutrition Facts : Calories 359 kcal, Carbohydrate 8 g, Cholesterol 172 mg, Fiber 1 g, Protein 30 g, SaturatedFat 10 g, Sodium 363 mg, Sugar 2 g, Fat 23 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
CHICKEN IN GARLIC WHITE WINE CREAM SAUCE
I have had chicken in white wine cream sauce at a local restaurant and found it was probably my favorite chicken dish. I have searched in vain for a recipe that would include all the ingredients I now only vaguely remember. So, in desperation, I found a basic recipe and have adapted it. I have made this a few times and found it very close to what I remember. The only missing ingredient is cheese. I have yet to remember what cheese was used (other than it was a white cheese). Eventually I will experiment with adding cheese, but for now I am really pleased with this version. I hope you like it too.
Provided by Terry4food
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly brown both sides of chicken in olive oil.
- Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
- Add wine and Worcestershire sauce and cook an additional 2 minutes.
- Lower heat and add cream, salt, pepper, basil, and parsley.
- Too high of heat will cause the cream to curdle.
- Simmer on low 20-25 minutes until done.
BAKED CHICKEN THIGHS WITH APPLES AND ONIONS
This warm and hearty chicken dinner is perfect for the fall. Onions are simmered in apple cider and chicken stock before being baked with chicken thighs, apples, and cream.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season both sides of the chicken thighs with salt and pepper.
- Heat oil in a deep oven-proof skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer chicken to a plate and keep warm.
- Add sliced onions to the skillet and saute until they just start to brown, about 3 minutes. Pour in apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in thyme and salt. Simmer until the onions are soft, 4 to 5 minutes. Turn off the heat.
- Add chicken back to the skillet and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the skillet with a lid or aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove skillet from the oven and carefully uncover. Transfer chicken from the skillet to a plate and keep warm. Whisk heavy cream and cornstarch together in a small bowl. Stir gently into the sauce in the skillet. Place chicken back into the skillet and spoon some of the sauce over the chicken.
- Return skillet to the oven and bake, uncovered, until the chicken is no longer pink at the bone and the juices run clear, and an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 15 minutes more. Serve chicken and apples with the sauce.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 22.8 g, Cholesterol 91.8 mg, Fat 24.3 g, Fiber 2.2 g, Protein 20.3 g, SaturatedFat 7.9 g, Sodium 383.4 mg, Sugar 15.6 g
CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- *Amount of cream and broth has slightly decreased; add more as needed.Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around. Serve chicken with a green salad, spooning the sauce over the top. Yum and...yum.
CHICKEN IN MUSTARD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and dry the chicken thighs and season with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
- When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
SAUTEED CHICKEN WITH WHITE WINE MUSTARD SAUCE
I found this recipe online and could not find it again! Following is the version that I have created from memory. This is very good with asparagus as the sauce can go over it as well and tasty enough to serve for company!
Provided by Dwynnie
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken breasts with salt and pepper.
- Dredge the chicken breasts in flour.
- Heat the oil in a pan over medium-high heat until the oil smokes lightly.
- Place the chicken breasts into the pan and top each with a pat of butter.
- Cook the chicken breasts, turning once. When chicken is cooked, set aside and keep warm.
- Pour out any excess oil in the pan, leaving the crispy bits. Return the pan to the stove top.
- Pour the white wine into the pan and deglaze it, scraping all the crispy bits off the bottom of the pan.
- Reduce wine by 1/2 to 3/4.
- Add the Dijon mustard (I like Grey Poupon Country Dijon) and whisk until incorporated.
- Serve sauce over chicken.
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CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE - FOOD & WINE
From foodandwine.com
5/5 (100)Total Time 30 minsServings 4
- In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
- Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
- Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon. Serve with buttered noodles.
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CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE | RECIPES
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CHICKEN THIGHS IN A CREAMY DIJON MUSTARD SAUCE - HAPPILY ...
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5/5 (1)Estimated Reading Time 3 mins
- Place the chicken breasts on a cutting board and trim off any excess skin. Pat dry with paper towels. Season liberally with salt and pepper. Turn them over and season again.
- Heat 1-2 Tablespoons olive oil in a large 12″ cast iron skillet over medium heat. Add the onions and stir to coat. Season with salt and pepper. Nestle the chicken skin side down around the onions and allow the chicken to brown for approximately 10 minutes. Turn the chicken over, shuffle the onions around and let the other side brown for another 10 minutes. Check the internal temperature and remove the chicken from the pan and to a platter when it reaches 155-160° F.
- Add the wine to the onions in the pan scraping up any brown bits from the bottom. Cook until the wine reduces, approximately 2 minutes.
- Add the garlic, mustards, crème fraiche, sugar and honey. Season with 1/4 tsp of sea salt and pepper to taste.
CREAMY MUSTARD BAKED CHICKEN THIGHS - MOM ON TIMEOUT
From momontimeout.com
5/5 (1)Category Dinner, Entree, Main DishServings 4Calories 535 per serving
- Preheat the oven to 425 degrees F and pat the chicken with a paper towel to absorb excess moisture. Season the chicken on both sides with salt and pepper.
- Place the thighs in the skillet, skin side down and cook for 4 minutes. Flip and cook for an additional 4 minutes.
- Transfer the skillet to the oven to bake for 15 to 18 minutes until a thermometer reads 165 degrees F when inserted into the center of the chicken.
CREAMY FRENCH MUSTARD CHICKEN - CAFE DELITES
From cafedelites.com
5/5 (13)Total Time 35 minsCategory DinnerCalories 374 per serving
- Season chicken breasts with garlic powder, salt and pepper. Dredge in flour, shaking off the excess. Set aside.
- When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
- Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
CHICKEN THIGHS IN MUSTARD AND WINE SAUCE
From whatsinthepan.com
5/5 (3)Total Time 1 hr 10 minsCategory Main CourseCalories 402 per serving
- Sautéing the chicken: Heat the oil in a large skillet over medium high heat. Season chicken with salt, pepper and Italian seasoning on both sides. Cook the chicken on medium high skin side down first until golden brown, then flip over and cook on the other side, 4 to 5 minutes per side; transfer chicken to a plate. Chicken will not be cooked through at this point.
- Sauce Base: To the same pan add onion, garlic and thyme leaves and cook over medium heat until just tender for 3-4 minutes.
- Making Dijon Wine Sauce: Move onions to the side of the pan and start whisking in flour (preferably using a sifter). While adding flour, also slowly start adding the wine. Next add chicken stock, heavy cream and cook on medium heat, stirring occasionally, about 2 minutes. Add mustard and mix in well with the sauce
CRISPY CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE AND ...
From myrecipes.com
Total Time 45 mins
- Pat chicken thighs dry with paper towels, and sprinkle both sides of thighs evenly with salt and pepper. Heat oil in a 12-inch nonstick skillet over medium-high. Place chicken, skin side down, and lemon slices in skillet. Place prepared cast-iron skillet, bottom side down, on chicken. Cook until skin side is golden brown and crispy, 8 to 10 minutes, checking after 8 minutes. Turn chicken breasts, and place cast-iron skillet, bottom side down, on chicken. Cook until done, about 6 minutes. Remove from skillet, reserving lemon slices and 3 tablespoons of drippings in skillet, and cover chicken to keep warm.
- Add haricots verts, carrots, and shallots to nonstick skillet. Cook over medium-high, stirring often, 4 minutes. Add 1/2 cup each of the wine and stock. Cover and reduce heat to medium; cook until haricots verts and carrots are tender, about 8 minutes. Remove vegetables, and cover to keep warm. Set aside lemon slices.
- Squeeze juice from lemon slices into skillet; discard lemon slices. Add mustard, honey, and remaining 1/2 cup each wine and stock; stirring and scraping to loosen browned bits from bottom of skillet. Bring mixture to a simmer over medium, stirring occasionally. Cook 1 minute. Add butter, tarragon, thyme, and parsley. Cook, stirring constantly, until butter is melted. Remove from heat.
DELICIOUS CHICKEN THIGHS IN A CREAMY MUSTARD SAUCE. – THE ...
From the2spoons.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Dinner, Lunch, Main Course
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.
- Add the wine, crème fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot. I served with risotto, egg noodles would be great, even mashed potatoes or rice. Bon Appetite!
CHICKEN IN WINE AND MUSTARD SAUCE (VIDEO) - VIKALINKA
From vikalinka.com
Ratings 14Calories 686 per servingCategory Main
- In a large frying pan heat one tablespoon of olive oil and brown chicken parts seasoned with salt and pepper on each side until golden but not cooked all the way through. Remove to a plate.
- To the same pan add shallots, garlic and thyme leaves and cook over low heat for 5 minutes without getting any colour on them.
- Add wine, dijon mustard and chicken stock, stir to combine and bring to a boil, then return chicken to the pan, spoon the sauce all over chicken pieces.
CHICKEN WITH MUSTARD MASCARPONE SAUCE - ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 5Category ChickenServings 4Total Time 55 mins
- Season the thighs with salt, pepper, and oregano and roast in the oven until golden brown, or until the juices run clear when pierced with a fork, about 30 minutes.
- While the chicken thighs are roasting, cook the pancetta over medium heat in a large skillet until light golden brown, about 5 minutes.
CHICKEN WITH WHITE WINE SAUCE (ONE SKILLET) - PLATINGS
From platingsandpairings.com
3.6/5 (14)Total Time 30 minsCategory ChickenCalories 698 per serving
- In a small bowl, mix together 1/2 cup Dijon, paprika, and a pinch of salt and pepper. Rub the mixture onto your chicken thighs and set aside.
- Chop the bacon and add it to a large skillet over medium-high heat. Allow to become browned and crispy, and then removed with a slotted spoon to a plate lined with paper towels. Drain half the grease from the skillet.
- To the skillet, add the chicken. Allow to cook for approximately 4-5 minutes per side, until browned. Remove from skillet and set aside with the bacon.
- Pour the wine into the skillet and scrape up any golden bits with a wooden spoon. Add the remaining Dijon, whole grain mustard, and sour cream. Return the bacon and chicken to the skillet and top with sprigs of fresh thyme.
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE - THE CHUNKY CHEF
From thechunkychef.com
5/5 (13)Total Time 30 minsCategory Main CourseCalories 149 per serving
- Pat chicken dry and trim any excess fat. Combine salt, pepper, garlic powder, dried thyme, and onion powder. Sprinkle mixture evenly over the chicken, on both sides.
- To the same skillet, add butter and heat over MED heat. Add onion and cook 3-4 minutes, until softened, stirring often and scraping the bottom of the skillet with a wooden spoon.
20-MINUTE CREAMY MUSTARD CHICKEN THIGHS RECIPE - EATINGWELL
From eatingwell.com
Category Quick & Easy Low-Calorie Chicken RecipesCalories 302 per servingTotal Time 20 mins
- Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once halfway, until browned, about 6 minutes. Transfer to a clean plate.
- Add the remaining 1 tablespoon oil and onion to the pan. Cover and cook, stirring occasionally, until golden, about 3 minutes. Stir in wine and mustard, scraping up any browned bits. Reduce heat to maintain a simmer. Stir in cream and capers. Return the chicken and any accumulated juices to the pan. Cover and simmer until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 4 minutes. Serve topped with parsley, if desired.
BAKED CHICKEN THIGHS IN WHITE WINE SAUCE - THE COZY COOK
From thecozycook.com
Ratings 14Calories 515 per servingCategory Main Course
- Pat the chicken thighs with a paper towel to remove excess moisture and season with salt and pepper.
- Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Add 4 chicken thighs, smooth-side down, and sear for 13 minutes. Don’t move the chicken around while it cooks, as it will disrupt the sear and may cause the chicken to stick to the pan.
- Rotate the pan to move the oil around to help loosen the chicken from the pan. Use a thin spatula and carefully lift the chicken and transfer to a plate.
- Reduce the heat to medium if oil begins to splatter. Repeat with remaining 4 chicken thighs, using the remaining tablespoon of oil as needed and transferring the remaining chicken to a plate once finished.
FRENCH CHICKEN WITH CREAMY MUSTARD-WHITE WINE SAUCE
From thedefineddish.com
4.9/5 (9)Estimated Reading Time 3 minsServings 2
- Meanwhile, while the chicken is cooking, add cauliflower florets into a saucepan with chicken broth, creamer, salt, pepper and thyme. Bring to a boil. Once boiling, reduce to a simmer, cover and cook until cauliflower is fork-tender, about 10-15 minutes.
- Serve the chicken alongside the cauliflower puree and garnish with thyme leaves, if desired. Enjoy!
CHICKEN WITH MUSTARD WINE CREAM SAUCE - FRAMED COOKS
From framedcooks.com
Reviews 10Category DinnerCuisine AmericanTotal Time 20 mins
- Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate and cover with foil to keep warm.
- Carefully pour wine into the skillet and stir for about 1 minute. Whisk in cream, mustard, and thyme. Whisk for about 2 minutes until it gets a little thick.
- Right before serving, pour a little cream sauce on plate. Place chicken (with any veggies you are using, I like asparagus) on top, and drizzle remaining sauce over chicken.
CHICKEN IN A WINE AND MUSTARD SAUCE | THE LEMON APRON
From thelemonapron.com
Estimated Reading Time 6 mins
- Heat a large frying pan or shallow pan over medium-high heat. Add the butter and melt until it is starting to bubble.
- Add the chicken pieces, skin side down, and sear, cooking until browned, about 5 minutes. Turn and brown the other side. Don't rush this. You want a deep brown skin. Remove to a plate.
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Servings 2-4Category Main Course
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