Walnut Crusted Chicken With A Creamy Mustard Sauce Food

WALNUT CRUSTED CHICKEN WITH A CREAMY MUSTARD SAUCE

Steps:

• Heat the oven to 350 degrees. Begin by placing the walnuts in a blender and blend on the chop setting until the walnuts are evenly crumbled into small pieces.
• Pour the crumbled walnuts into a shallow bowl, and crack the egg into another. Use a fork to beat the egg.
• Dredge the chicken in the walnuts, lightly pressing the nuts into the chicken to help them stick. Then dredge in the egg, and dunk in the walnuts again.
• Melt 1/2 tablespoon of butter in a skillet over medium heat. Add the chicken and cook for 3-4 minutes until the nuts have browned. Then flip the chicken, add the butter and cook for another 3-4 minutes.
• Place the chicken on a baking sheet and bake for 10 minutes while to prepare the sauce.
• Prepare the sauce by melting the remaining butter in a saucepan over medium heat. Whisk in the flour, and let the butter and flour mixture cook for 1 minute while whisking.
• Add the milk and whisk it into the flour mixture. Bring to a slow and steady boil, and let boil for 1 minute while whisking constantly. Then add the mustard and stir until incorporated into the sauce.
• I also sautéed some mushrooms and roasted diced butternut squash. I filled bowls with spinach, topped it with the mushrooms, the squash, and some dried cranberries. Then I added the chicken and poured the sauce over.

WALNUT-CRUSTED CHICKEN BREAST

Steps:

• Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
• Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
• Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
• Preheat the oven to 375 degrees F (190 degrees C).
• Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
• Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
• Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.

WALNUT CHICKEN WITH MUSHROOMS IN CREAMY MUSTARD SAUCE

Steps:

• Mix together 1/2 cup of the chicken broth. 1/4 cup of the chopped walnuts, and 2 teaspoons minced garlic. Pour it in an 8x8 or 9x9 baking dish.
• Arrange chicken pieces in the the baking pan, turning to be sure all pieces are well coated with the nutty broth sauce. Season both sides of the chicken breasts with basil, salt and pepper. Place the pan in the refrigerator to marinate for about 1 hour. (If you're running short on time, it's OK to skip the 1-hour refrigeration step; just be sure the chicken is well coated on all sides with the nutty broth sauce.).
• Bake chicken breasts in the nutty broth sauce for about 30-45 minutes at 375 degrees, or until juice runs clear in the chicken.
• When chicken is about half done (about 15-20 minutes into the roasting time), saute the remaining 1/4 cup walnuts and remaining 1/2 cup broth in a skillet over medium heat for about 3-4 minutes. Add the sliced mushrooms, and stir, continuing to saute until the mushrooms are tender.
• In separate skillet, saute the remaining 2 teaspoons garlic in the butter for about 2 minutes over medium-low heat. Add the Dijon mustard and stir well. Add the cream and continue cooking, stirring constantly, until the sauce just begins to thicken.
• Pour the mustard sauce over the chicken breasts. Top with the nutty mushroom mixture.
• Sprinkle chopped green onions (scallions) over the top, if desired.
• NOTE: When I use extra thick chicken breasts, so they cook more thoroughly I cut a slit about 1 inch in depth in the side of each breast (to make a pocket) before placing it in the oven. I also chop the mushrooms (rather than just leave them sliced). Then, Step #6 would be to spoon the nutty mushroom mixture inside the pockets after the chicken breasts are fully cooked. Then pour sauce over the stuffed, cooked chicken breasts and top with chopped green onions. You might want to do this too, if the chicken breats are rather thick.

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE

Steps:

• Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
• Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
• Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

WALNUT-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 425 degrees.
• In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper.
• Process until fine bread crumbs form.
• Transfer to a shallow bowl.
• In another shallow bowl, beat egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
• Season chicken with salt and pepper.
• Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
• In large nonstick ovenproof skillet, heat oil over medium heat.
• Add chicken and cook until lightly browned, 1-3 minutes.
• Carefully turn chicken over and put skillet in oven.
• Bake until chicken is golden brown and cooked through, 8-12 minutes.
• Serve chicken with lemon slices and a salad.

WALNUT CHICKEN WITH LIME SAUCE

Steps:

• Salt and pepper chicken.
• Beat 2 egg whites.
• Dip chicken into egg whites, allow excess to drip off, then roll in walnuts. Place in a buttered baking dish.
• Bake at 350°F for 30-45 minutes, until chicken is cooked through.
• While chicken is cooking, melt butter and stir in flour.
• Add chicken broth, salt, and white pepper. Cook, stirring constantly, until mixture boils and begins to thicken.
• Beat egg yolks together with whole eggs. Stir the hot sauce into the eggs, stirring quickly.
• Return sauce to pan and cook over low heat until thickened, stirring constantly. Remove from heat and add grated lime peel and lime juice. Stir until well blended.
• To serve, top cooked chicken with lime sauce.

WALNUT CRUSTED CHICKEN BREASTS WITH PEACH SAUCE

Steps:

• Preheat the oven to 375F.
• Trim the boneless chicken breasts and pound out evenly.
• Mix the preserves, honey, mustard and 1/4 cup of the chicken stock in a bowl.
• In another bowl, take the flour and finely chopped walnuts and mix together.
• Dip the chicken breasts in the peach mixture and drain slightly.
• Then roll the breasts in the walnut mixture and pat down.
• Place onto a baking pan and bake for 20-25 minutes, or until juices run clear when chicken in pierced with a fork or knife.
• To make the sauce: put the peach mixture in a small pan.
• Then add the cornstarch to the remaining chicken stock and mix.
• Add the chicken stock to the peach mixture and bring to a boil.
• Reduce the heat and simmer for 10 minutes.
• Season with salt and pepper to taste.
• Remove the chicken from the oven and plate.
• Take the sauce and nap it across the chicken breast, then serve, with lots of steamed veggies.
• Note: This recipe is very flavourful as it is, but if you want a bit more richness, you can drizzle 1/4 cup of melted butter over the breasts before baking.

SOUTHERN PECAN CRUSTED CHICKEN WITH MUSTARD SAUCE

Steps:

• In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard.
• Whirl in parsley.
• Transfer to shallow bowl;set aside.
• In separate shallow bowl, beat egg.
• Dip each chicken breast into egg, then into pecan mixture, coating both sides well.
• (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
• Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt.
• Serve with chicken.

ROASTED CHICKEN WITH CREAMY WALNUT SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
• Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
• When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside