CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)
This chicken with mustard sauce is an easy and elegant one pan meal. The amazing creamy dijon sauce with rosemary will have you wanting to lick your plate clean!
Provided by Rachel Gurk
Categories One Pan
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF.
- Trim chicken and sprinkle both sides with salt and pepper.
- Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn't stick). Flip each piece over and cook for another 3-4 minutes.
- Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
- Remove chicken from the pan and place it on a plate. Cover with foil.
- Return pan to burner over medium heat.
- Add shallots and cook for 3-4 minutes or until softened. Add rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
- Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
- Add mustard while whisking, and then add chicken broth while whisking.
- Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.
Nutrition Facts : Calories 445 kcal, Carbohydrate 6 g, Protein 51 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 567 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHICKEN IN MUSTARD SAUCE
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).
Provided by Jacques Pépin
Categories dinner, one pot, main course
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Sprinkle the meat with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
- Mix in the onion and continue cooking for one minute.
- Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
- Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
- Remove the meat to a serving platter and keep warm.
- Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
- Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
- Serve the chicken with the sauce.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN IN ONION AND MUSTARD SAUCE
Surprisingly mild and easy to make, this dish takes to substitutions well depending on what you have in the house. Despite the name, even my young children enjoy this chicken! It's quick, easy, and something different for dinner. Apple juice may be substituted for the applesauce and wine. Grainy, spicier mustards will create a spicier sauce; mild or sweet mustards will create a milder sauce.
Provided by sonnet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
- Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 12.3 g, Cholesterol 89.5 mg, Fat 23.1 g, Fiber 2.8 g, Protein 31 g, SaturatedFat 6.1 g, Sodium 220 mg, Sugar 6 g
CHICKEN WITH MUSTARD SAUCE
This luscious chicken entree from Coleen Deon in Dover Plains, New York is truly something special. Lemon zest and Dijon mustard add tangy flavor to the perfectly seasoned sauce-and it all goes together in minutes! Serve over hot noodles or pasta for a company-special supper.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the flour, marjoram, thyme and pepper; set aside 1 tablespoon flour mixture. Add chicken to the bag, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm. Stir wine or broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until reduced by half. Stir in the broth, mustard and lemon zest. , Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Return chicken to skillet; cook for 5 minutes or until heated through.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 407mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
STUFFED CHICKEN BREAST WITH HONEY MUSTARD SAUCE
Sandy Friede NEWBURYPORT, MASSACHUSETTS Here's a savory entree that's easy to make but elegant enough for company. I like to double the recipe and then freeze individual size portions for those busy days when I work late and don't have time to cook.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs. , Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. , Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken. , Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.
Nutrition Facts : Calories 455 calories, Fat 25g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 664mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 39g protein.
CHICKEN IN MUSTARD SAUCE
Make and share this Chicken in Mustard Sauce recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix first 4 ingredients together, coat chicken thoroughly.
- Saute chicken in butter until golden, about 5 minutes.
- Add water and bouillon cube.
- Cover and simmer 30 minutes.
- Remove chicken to warm platter.
- Whisk together remaining ingredients.
- Stir into chicken broth, cook until thickened.
- Pour gravy over chicken.
- Sprinkle with pine nuts just before serving.
STOVE TOP HONEY-MUSTARD CHICKEN
Does the world need another Honey-Mustard Chicken? Too bad, it's getting one. This is a good simple worknight meal with great flavour. Serve over rice, noodles, or mashed potatoes.
Provided by Jenny Sanders
Categories Chicken Thigh & Leg
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Peel and chop the onion finely.
- Heat the oil in a large skillet, and sauté the onion until translucent.
- Add the chicken pieces, turning to lightly brown on both sides.
- Add the chicken stock and turn the heat to high.
- Add the honey, mustard and black pepper.
- Cook until the stock is reduced to a thick sauce.
- Reduce the heat, and continue cooking until the chicken browns and the mixture begins to caramelize - usually just a few minutes more.
- Turn the chicken to let the other side brown a bit, but remove the pan from the heat if the sauce gets as dark as you want it.
- This has a fairly mild mustard flavour; stir in a little more mustard just before serving if you want more bite.
Nutrition Facts : Calories 426.9, Fat 16.2, SaturatedFat 3.3, Cholesterol 171.8, Sodium 391.4, Carbohydrate 26.1, Fiber 1.4, Sugar 20.2, Protein 44.7
STOVE TOP CHICKEN IN MUSTARD SAUCE
I got this recipe from a blog called Kalyn's Kitchen. I made it tonight and it is plate licking good. We felt the sauce was just perfect, not too much of anything. The sauce is a little thin but delicious. Hope you like it.
Provided by riffraff
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut slits across each chicken breast but not all the way through.
- This is so the sauce penetrates the breast.
- Season chicken with poultry seasoning on both sides.
- Heat olive oil in large frying pan big enough to hold the chicken in a single layer.
- Brown chicken well.
- Combine and whisk all the sauce ingredients together.
- When chicken is good and brown, lower heat and pour sauce over.
- Simmer 20 minutes, being sure to keep heat at a very low simmer.
- Serve with sauce and a bit of parsley over each breast.
Nutrition Facts : Calories 257.5, Fat 12.1, SaturatedFat 2.7, Cholesterol 78.6, Sodium 297.8, Carbohydrate 6.6, Fiber 0.2, Sugar 1.8, Protein 29.3
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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