Spring Dijon Chicken Oamc Food

CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
• Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
• Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
• Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
• Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
• Enjoy!

SHEET PAN SPRING CHICKEN DINNER

Steps:

• Preheat the oven to 425 degrees F.
• For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.
• Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.
• Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes.
• Toss the potatoes and scallions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.
• Remove the sheet pan from the oven and scatter the potatoes and scallions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more.
• For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper.
• To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.

DIJON-CRUSTED PORK CHOPS (OAMC)

Steps:

• TO PREPARE:.
• Place bread crumbs in a shallow dish.
• In a bowl, combine Dijon mustard and Worecesterhire sauce. Then, using a pastry brush, coat each side of the chops with the Dijon mixture.
• Coat each side with the bread crumbs.
• On a cookie sheet, flash freeze in the freezer.
• When frozen solid, place in a freezer bag.
• TO SERVE:.
• Thaw in refrigerator overnight.
• Preheat broiler.
• Place desired amount of chops on a foil-covered broiler pan.
• Broil 3-5 inches from heat source for 10-12 minutes per side.

CHICKEN PACKETS (OAMC)

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.

OAMC CREAMY CHICKEN

Steps:

• In a medium bowl, mix stuffing, melted margarine and 1 1/4 cups broth.
• Then mix chicken 3/4 cup broth, onion, chives, celery, mayonnaise and salt in another bowl.
• Spread half the stuffing in a 13x9x2 inch baking dish treated with nonstick spray.
• Spread chicken mixture over stuffing.
• Cover with remaining stuffing.
• Whisk eggs, milk, and soup in a large bowl. Pour sauce evenly over stuffing.
• Cover dish with foil, and freeze.
• Put cheese in a small freezer bag, and attach it to the dish.
• To prepare for serving, thaw grated cheese and chicken dish.
• Bake covered in a preheated 325 oven for 30 minutes.
• Remove foil, sprinkle with cheese, and continue to bake uncovered for 10 minutes more.

SPRING DIJON CHICKEN OAMC

Steps:

• Spray one 9x13 baking dish with non stick cooking spray. Combine pasta, asparagus, chicken, mushrooms, onion, lemon juice, salt and pepper in a large bowl. Combine milk, wine, alfredo sauce, and sijon mustard in another bowl, mixing until smooth.
• Add to the chicken and pasta mixture and toss to coat. Pour into baking dish.
• Cover with foil and freeze.
• to serve, preheat oven to 350 degrees. Keep baking dish covered with foil and bake until surface is bubbly, about 40 minute.