PISTACHIO CRUSTED CHICKEN
This recipe is so easy, and very elegant. Anyone can make it, and everyone will enjoy it!
Provided by Julie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
- Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
- Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.
Nutrition Facts : Calories 459.1 calories, Carbohydrate 28.6 g, Cholesterol 65.9 mg, Fat 23.5 g, Fiber 3.9 g, Protein 34.9 g, SaturatedFat 3.2 g, Sodium 497 mg, Sugar 12 g
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
ALMOND CHICKEN BREASTS WITH CREAMY TARRAGON MUSTARD SAUCE
Make and share this Almond Chicken Breasts With Creamy Tarragon Mustard Sauce recipe from Food.com.
Provided by Redsie
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Between sheets of waxed paper, pound breasts to 1/4-inch thickness. Dust with flour. In shallow bowl, whisk together egg white and water. Combine almonds and bread crumbs and place on a plate.
- In nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dip breasts in egg wash, then in crumb mixture. Cook for 3 minutes on one side; turn and cook for 2 minutes longer or until just done at center.
- Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.
PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE
Steps:
- Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.
ALMOND AND PISTACHIO RICE WITH CHICKEN
This recipe from Ricardo Larrivée is full of wonderful flavours from the spices and a nice crunch from the nuts. Delicious! Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, brown the onions in the oil. Season with salt and pepper.
- Add the garlic, spices and rice. Continue cooking for 1 minute, stirring to coat the rice with the oil. Add the broth and bring to a boil. Cover, reduce the heat and simmer gently for about 25 minutes. Add the chicken, pistachios and almonds. Continue cooking until the chicken is heated through. Adjust the seasoning.
- Serve garnished with cilantro leaves or parsley.
Nutrition Facts : Calories 392.5, Fat 14.2, SaturatedFat 2.3, Cholesterol 35, Sodium 440.2, Carbohydrate 44.7, Fiber 2.8, Sugar 2.8, Protein 20.7
ALMOND PISTACHIO CHICKEN WITH MUSTARD SAUCE RECIPE
Provided by franny-2
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (180°C). 2. Place chicken between two sheets of wax paper and flatten with the back of a pot, until a uniform thickness. Season with salt and pepper. 3. Combine almonds, pecans and pistachios with parsley and thyme on a plate. 4. Combine mustard and vinegar and brush one side of chicken with mustard mixture. Set chicken, mustard-side down, into nut mixture. Pat chicken to coat evenly. Brush other side of chicken with mustard mixture. Turn chicken over in nut mixture, patting again. Shake off any excess coating. Place on wax or parchment paper. 5. Heat oil and butter in an ovenproof skillet on medium heat. When sizzling, add chicken breasts and fry until nuts are lightly browned on both sides, about 1 minute per side. Place skillet in oven and bake for 7 to 10 minutes or until juices are clear. 6. While chicken is baking, combine wine and shallots in pot. Bring to boil and reduce by half. Stir in whipping cream and mustard and reduce until slightly thickened, about 5 minutes. Remove from heat and reheat when needed. 7. Before serving, whisk in lemon juice and butter. Season with salt and pepper to taste. Serve with chicken.
CHICKEN IN ALMOND SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes.
- Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don't grind to a paste).
- Pat chicken dry and sprinkle with 1/2 teaspoon salt.
- Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean.
- Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate.
- Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.
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.
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
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