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
SAUTEED CHICKEN BREASTS WITH MUSTARD AND SAGE
This recipe is from The Costco Connection, June 2009. It is very quick and delicious. The recipe calls for breast fillets which are smaller and thinner than breasts. If using breasts it might be necessary to flatten slightly to promote quick and even cooking.
Provided by PaulaG
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour.
- Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes.
- Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves.
- When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.
SAUTEED MUSTARD CHICKEN SALAD
Steps:
- Place chicken between plastic wrap, and flatten with a mallet. In bowl season flour with cayenne, salt and pepper. In separate bowl combine mustard and milk. Dip chicken in milk. Dip chicken in flour. Add oil to a large skillet and heat. Add chicken and cook until firm and golden brown, about 3 minutes per side. On plate place lettuce and onion. Add chicken. Serve with dressing on side
- In small jar combine all ingredients. Shake to combine.
SAUTéED CHICKEN BREASTS WITH COUNTRY HAM AND SAGE SAUCE
Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach) as well as cheddar garlic grits.
Provided by Susan McCreight Lindeborg
Categories Gourmet Chicken Ham Sage Dinner Milk/Cream
Yield Serves 6
Number Of Ingredients 17
Steps:
- Make the sauce:
- In a heavy saucepan, cook the butter and the flour over moderately low heat, whisking, for 3 minutes, whisk in the stock, and bring the mixture to a boil. Add the mushrooms, the garlic, and the bouquet garni and simmer the mixture, skimming the froth, for 25 minutes. Strain the mixture through a sieve into another heavy saucepan, stir in the ham, the sage, and the cream, and simmer the sauce until it is reduced to 3 cups. Add the pepper and salt to taste and keep the sauce warm, covered.
- To assemble:
- Preheat the oven to 200ºF. In a large skillet, heat 2 tablespoons of the oil and 1 tablespoon of the butter over moderately hight heat until the foam subsides. White the fat is heating, pat 4 of the chicken breast halves dry, season one side of each breast with the pepper and salt to taste and, in the fat, brown the 4 breasts, seasoned sides down, for 1 minute. Reduce the heat to moderately low and cook the chicken for 3 minutes more on each side, or until it is cooked through. Transfer the cooked chicken to a baking pan and keep it warm in the oven. Wipe the skillet clean with paper towels and cook the remaining chicken breasts, patted dry and seasoned, in the remaining oil and butter in 2 batches in the same manner. Serve the chicken with the sauce and grits.
VELVET CHICKEN BREAST WITH MUSTARD SAUCE
Cooking chicken breasts can be tricky, especially the "skinless-boneless" kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. A simple marinade made with egg white and cornstarch is the solution. Usually the chicken is cut into strips or cubes, but small chicken breasts or cutlets can be prepared the same way for Western-style dishes. Here, an assertive mustard sauce pairs nicely with the tender meat. Serve with boiled potatoes and crisp watercress, or stir-fried spinach.
Provided by David Tanis
Categories dinner, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (If using larger breasts, slice them into 1/2-inch-thick cutlets.) Season generously on both sides with salt and pepper.
- Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
- Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
- Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
- Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.
- Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 5 grams, Sodium 732 milligrams, Sugar 2 grams, TransFat 0 grams
PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD
This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!
Provided by MarieRynr
Categories Whole Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450*F.
- Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
- Insert the parsley sprig, basil or rosemary under the skin.
- Season the chicken generously on both sides with salt and pepper.
- Heat an oven-proof skillet large enough to hold the chicken over high heat.
- Add the olive oil and swirl it in the skillet.
- As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
- Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
- Carefully turn the chicken skin side up.
- Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
- When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
- Pour off all but a thin glaze of fat from the skillet.
- Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
- Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
- Turn down the heat and add the mustard, stirring briskly with a wire whisk.
- Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
- Season to taste with salt and pepper and stir in half of the parsley or basil.
- To serve, spoon the sauce into the centers of two to four heated plates.
- With a large sharp knife, cut the chicken into two halves or four equal pieces.
- Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.
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