GRILLED MUSTARD AND HERB CHICKEN
...from the kitchen of Nigel Slater. Intensely savoury, it must be eaten very hot, with salt and the squeeze of a lemon. *****24 hour marinade required
Provided by maryjane in spain
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- De-bone chicken.
- Mix the oil, herbs, mustard and vinegar.
- Coat chicken and marinade overnight in the fridge.
- Get bbq or grill sizzling hot.
- Place chicken skin side down.
- Expect smoke and sizzling.
- Cool until skin is brown and crispy, turning after 4-5 minutes.
- Continue cooking until juices run clear - roughly 4-5 further minutes.
- Serve with a sprinkle of sea salt and a squeeze of lemon.
Nutrition Facts : Calories 125.7, Fat 13.7, SaturatedFat 1.9, Sodium 43.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 0.5
MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
- Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
- Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
- Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
- Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
- Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.
CRISPY HERB-CRUSTED CHICKEN CUTLETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
- Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
- Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.
HERB-MUSTARD CHICKEN
I like to keep dinner interesting at our house. So I'm constantly trying new recipes and asking the family to vote on them. One bite and you'll see why this was a "keeper".
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first nine ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Add chicken; seal bag and turn to coat. Refrigerate for at least 4 hours. , Drain and discard marinade. Grill, covered, over medium-low heat for 40-50 minutes or until juices run clear, turning and basting with reserved marinade every 15 minutes.
Nutrition Facts :
BAKED MUSTARD-HERB CHICKEN LEGS
"A model of simplicity" is how Mark Bittman described this 2004 recipe from the San Francisco chef Gary Danko. Painted with mustard and tossed in an herbed mix of bread crumbs, they go right into an oven, to be pulled out about 30 minutes later. It's dinner party-worthy fare, made just as easily on a weeknight.
Provided by Mark Bittman
Categories dinner, easy, weekday, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Trim excess skin and fat from chicken. Combine bread crumbs, garlic, parsley, tarragon and salt and pepper on a plate or waxed paper. Use a pastry brush to paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture.
- Gently place chicken in a roasting pan and bake for 30 to 40 minutes, or until completely cooked. Serve hot or cold.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 16 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 609 milligrams, Sugar 3 grams, TransFat 0 grams
PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE
Steps:
- Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
MUSTARD-HERB CHICKEN BREASTS
The Dijon mayonnaise makes this grilled chicken moist and flavorful. Even though I learned to cook when I was young, and helped make supper for our family, I didn't really enjoy it until now. My husband appreciates my new interest in finding and trying new recipes!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 2 hours, turning once. , Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 720mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
GRILLED HERB MUSTARD CHICKEN
Make and share this Grilled Herb Mustard Chicken recipe from Food.com.
Provided by army07brat
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- stir together the oil mustard italian sesonings basil leaves oregano leaves garlic powder and salt in a plastic bag. add chicken and coat well. mariande for a minimum of 30 minutes. remove chicken from the mariande. grill over medium heat 8 minutes or until chicken is cooked through.
Nutrition Facts : Calories 391.2, Fat 31.1, SaturatedFat 4.2, Cholesterol 75.5, Sodium 663.1, Carbohydrate 1.6, Fiber 0.8, Sugar 0.2, Protein 26.1
CIDER, MUSTARD & HERB CHICKEN
A simple chicken dish with a creamy parsley and thyme sauce with notes of sweet apple. Serve with rice and broccoli
Provided by Good Food team
Categories Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned. Remove with a slotted spoon, then add the onions to the pan. Cook for 3 mins, then stir in the garlic and cook for 1 min more. Pour in the cider and bring to the boil. Return the chicken to the pan, cover with a lid and simmer for 10 mins.
- After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs. Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.
Nutrition Facts : Calories 298 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.6 milligram of sodium
SAUTEED CHICKEN IN MUSTARD AND HERB SAUCE
Feel as though you've been transported to France in under 30 minutes with this simple dish that's all about the creamy Dijon sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Add chicken and cook until cooked through, 3-4 minutes per side (work in batches if necessary). Transfer chicken to a plate and keep warm.
- Reduce heat to medium. Add shallot and cook, stirring, 1 minute. Add wine and broth and cook until reduced by half, about 2 minutes. Whisk in mustard and cream and simmer until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper.
- Spoon sauce over chicken and serve with salad of parsley, sliced shallots, and lemon zest.
ROAST CHICKEN WITH MUSTARD VINAIGRETTE
Steps:
- To make chicken:
- Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
- Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
- Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.
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MUSTARD-AND-HERB CHICKEN RECIPE - FOOD AND WINE
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5/5 Total Time 30 minsServings 2
- Preheat the oven to 400°. In a food processor, pulse the bread until finely shredded. Add the garlic, rosemary and Parmesan, season with salt and pepper and pulse until combined. Add 2 tablespoons of the olive oil and pulse just until the crumbs are evenly moistened. Transfer to a small bowl.
- In a medium, ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until golden, about 6 minutes. Turn the chicken and spread the skin with the mustard. Carefully spoon the bread crumbs onto the chicken, patting them on with the back of the spoon. Transfer the skillet to the oven and roast the chicken for about 15 minutes, until the crumbs are golden and crisp and the chicken is cooked through.
- Meanwhile, in a medium saucepan, melt the butter. Add the onion and sugar, season with salt and pepper and cook over moderate heat until softened, 6 to 7 minutes. Add the lemon juice and cook until the liquid has evaporated, 2 minutes longer. Spoon the onion mixture onto 2 plates, top with the chicken and serve.
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From skinnytaste.com
4.6/5 (12)Total Time 20 minsCategory DinnerCalories 220 per serving
- Place chicken breasts in between a sheet of plastic wrap and lightly pound chicken to even thickness (I like to do this to ensure the breast cooks evenly but it's not absolutely necessary).
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