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 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.
SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
This recipe is so simple and very delicious. It's from the Everyday Food cookbook (Martha Stewart). Serve with a side of steamed, buttered asparagus. If you like things saucy, you might want to double up on the sauce. Also, the book says this French sauce will be great on fish as well. Enjoy!
Provided by KissaK1
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken breasts with salt and pepper. In large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through, about 10 to 12 minutes, turning once. Transfer chicken to a plate and keep warm.
- Pour wine into hot skillet. Cook, stirring, until wine has reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking all the while, until the sauce has thickened, about 2 minutes.
- Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken. (I usually just add the chicken back into the pan to coat it completely.).
Nutrition Facts : Calories 310.6, Fat 19.5, SaturatedFat 8.2, Cholesterol 109.2, Sodium 318.5, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 28.3
CHICKEN BREASTS WITH BRANDIED MUSTARD CREAM SAUCE
I think this was from the Commissary Cookbook but I'm not sure now. This recipe states: The piquant, mustard-tinged sauce is especially good and would be equally at home on sautéed veal, calf's liver, or fish." Time doesn't include clarifying the butter.
Provided by Oolala
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F.
- Note: to clarify butter: Put the butter in a stainless steel bowl in a 200 degree oven. After 1 hour, skim off the crust on top. Put the bowl in the refrigerator. When the butter has re solidified, turn it out of the bowl. Scrape off and discard the white solid layer of milk solids (this is what burns during frying). Wrap and refrigerate the yellow layer of clarified butter until needed. One pound of butter yields about 14 oz. of clarified butter.
- Mix the flour with the 1 teaspoon each of salt and of pepper.
- Dredge the chicken in the seasoned flour and shake off the excess.
- Heat the clarified butter in a skillet and add the chicken and sauté over medium heat for 5 minutes. Turn the chicken and sauté for 3-5 more minutes or until just done.
- Remove from the skillet and keep warm in the oven.
- Discard any butter left in the pan.
- Add the shallots, vermouth, and brandy to the pan; turn the heat to high and reduce the liquid to 3 tablespoons while stirring to scrape up any browned bits.
- Whisk in the mustard. Add the salt, pepper, and cream and cook over medium-high heat for 2-3 minutes, stirring occasionally, until mixture is the consistency of a light gravy.
- Transfer the chicken from the oven to dinner plates, mask with the sauce, dust with the parsley and serve at once.
Nutrition Facts : Calories 521.4, Fat 35.4, SaturatedFat 21.4, Cholesterol 180.5, Sodium 979, Carbohydrate 14.8, Fiber 0.8, Sugar 0.3, Protein 30.6
SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
- Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
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.
CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
MUSTARD-TARRAGON CHICKEN SAUTé
Steps:
- Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
- Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
- Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.
CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE
Categories Chicken Mustard Braise Sauté Low Carb Quick & Easy Brandy Tarragon Shallot Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.
- Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.
- Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.
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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.
CHICKEN WITH MUSTARD CREAM SAUCE - LET'S DISH RECIPES
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4.5/5 (399)Total Time 20 minsCategory Main DishesCalories 366 per serving
- Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.
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5/5 (3)Total Time 30 minsCategory Main CourseCalories 491 per serving
- Preheat your oven to 170 degrees F, or the "keep warm" setting.Pat the chicken dry and sprinkle both sides with salt and pepper (don't be shy!)Sprinkle the flour over the chicken (or dredge it on a plate) to get them coated in flour.In a large saucepan, heat 2 tablespoons olive oil over medium-high heat.
- Do it in batches if your pan isn't big enough.Sear the chicken for 4 minutes; flip and cook another 2-4 minutes, until cooked through.
- Add more oil to the pan before flipping if it is dry.Transfer the chicken to a sheet pan or other oven safe dish and put it in the warm oven.While the chicken is cooking, bring a medium pot of salted water to a rolling boil over high heat. (Add at least 2 teaspoons salt.
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Ratings 1Category Main CourseCuisine AmericanTotal Time 20 mins
- Warm olive oil over medium-high heat in a large nonstick skillet. Add the chicken; saute until cooked through, about 10-12 minutes, flipping halfway through.
- Add diced shallot to the skillet; stir to coat with the fat drippings. Cook until softened, about 2 minutes.
SAUTéED CHICKEN IN DIJON-CREAM SAUCE RECIPE | MYRECIPES
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Servings 4Calories 310 per servingTotal Time 26 mins
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small, heavy skillet. Sprinkle both sides of chicken with 1/4 teaspoon pepper and salt. Dredge chicken in flour, shaking off excess.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and cook 4 to 5 minutes on each side or until done. Remove chicken from pan, and keep warm.
- Heat remaining 1 teaspoon oil in pan. Add shallots; sauté 1 minute. Add wine and broth; bring to a boil. Boil 3 to 4 minutes or until mixture is reduced by half. Add mustard, tarragon, and remaining 1/4 teaspoon pepper; cook 1 minute. Remove from heat; stir in sour cream.
MUSTARD CREAM CHICKEN SAUTé - WEST VIA MIDWEST
From westviamidwest.com
4.8/5 (5)Total Time 50 minsCategory MAIN COURSECalories 598 per serving
- Cut each chicken breast in half and then pound 1/2" thickness maintaining consistent thickness for the chicken piece to allow for even cooking.
- Heat a saute pan to high, then add 1 tablespoon olive oil to pan and swirl to cover entire bottom of pan.
SKILLET CHICKEN WITH MUSTARD CREAM SAUCE - COOKING CLASSY
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5/5 (3)Total Time 25 minsCategory Main CourseCalories 373 per serving
- Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 5 - 6 minutes per side until cooked through (chicken should register 165 degrees in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.
- Add garlic to remaining oil in pan and saute 10 seconds, then add chicken broth, cream, mustard, thyme and sage and cook, stirring constantly, until thickened slightly, about 1 - 2 minutes. Stir in honey and (if needed) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.
A FRENCH CLASSIC, MADE WEEKNIGHT QUICK: CHICKEN WITH ...
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Cuisine FrenchCategory Main Course, PoultryServings 4
- Trim excess fat from chicken thighs and season with salt and pepper. Heat oil in a large lidded skillet over medium-high flame. Add chicken thighs, skin side down, and cook until golden brown, 4 to 5 minutes.
- Turn chicken thighs and reduce heat to medium. Cook for about 4 minutes, then partially cover pan and cook chicken, turning occasionally, until cooked through. Depending on thickness of chicken, this could take 10 to 20 minutes. An instant read thermometer should register at least 160ºF when inserted in the thickest part of the thigh.
- Transfer chicken to a plate and set aside. Pour off all but 2 tablespoons of fat in the pan and add the shallots and tarragon. Cook, stirring occasionally, until shallot is softened, 2 to 3 minutes.
- Add the wine and broth to the pan, scraping up any browned bits. Cook for a minute or so, until the liquid is slightly reduced.
CHICKEN THIGHS IN MUSTARD AND WINE SAUCE
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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.
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- 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
SAUTéED CHICKEN WITH DIJON MUSTARD CREAM SAUCE - GOOD FOOD
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Servings 4Total Time 45 minsCategory Dinner
- Remove the chicken from the fridge at least 1 hour before cooking and season liberally with sea salt.
- Preheat the oven to about 70C fan-forced (90C conventional) so you can rest the chicken there once it is cooked.
- Use a heavy-based frying pan large enough to fit all the chicken breasts. Heat the pan over medium-high heat. Brush the chicken with olive oil and place in the hot pan, skin side down.
- Cook for five minutes or until the skin is crisp and golden, then turn and cook for a further four minutes or until the chicken is just cooked through. Transfer the chicken to a plate and rest in the oven while you make the sauce.
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- In a large skillet, turn the heat to medium and add the chopped bacon. Let the fat render out until the bacon is crisp, then remove the bacon with a slotted spoon to a paper towel to drain.
- Add the chicken cutlets in a single layer directly in the bacon fat, and cook for approximately 3 minutes on each side (this time varies with thickness).
SAUTéED CHICKEN WITH MUSHROOM-DILL CREAM SAUCE - FOOD & WINE
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Servings 4Total Time 50 mins
- Season the chicken breasts with salt and pepper. In a large skillet, melt 1 tablespoon of the butter in the vegetable oil. Add the chicken breasts, skin side down, and cook over moderately high heat until lightly browned, about 4 minutes. Cover the skillet and cook the chicken over moderate heat until the skin is crisp, about 4 minutes. Uncover, turn the chicken and cook over moderately low heat until the meat is just white throughout, about 6 minutes. Transfer the chicken to a large plate and cover loosely with foil.
- Pour off the fat from the skillet and add the remaining 1 tablespoon of butter. Add the mushrooms and shallot and cook over moderate heat, stirring, until softened, about 4 minutes. Add the wine and Cognac and simmer over moderately high heat until almost dry, about 3 minutes. Add the cream and stock and simmer until thickened, about 8 minutes. Stir in the mustard and dill and season with salt and pepper. Add the chicken to the sauce, skin side up, along with any accumulated juices. Simmer over low heat until the chicken is warmed through, about 2 minutes. Spoon the sauce onto plates, top with the chicken and serve.
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