Breast Of Chicken With Mustard Sauce Recipes

CHICKEN WITH MUSTARD SAUCE

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.

EASY BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)

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.

VELVET CHICKEN BREAST WITH MUSTARD SAUCE

Steps:

• Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (If using larger breasts, slice them into 1/2-inch-thick cutlets.) Season generously on both sides with salt and pepper.
• Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
• Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
• Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
• Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.
• Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.

SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE

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.

CHICKEN IN ONION AND MUSTARD SAUCE

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.

MUSTARD CHICKEN BREASTS

Steps:

• Arrange chicken in a 9- or 10-in. microwave-safe pie plate, with the thickest side toward the outside of the plate. Sprinkle with paprika; top with lemon slices. Cover and microwave, on high for 6-8 minutes, rotating dish a half turn once. , In a small microwave-safe bowl, combine the remaining ingredients. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until heated through; stir. , Drain chicken; top with sauce. Cover and cook on high for 1-1/2 minutes until a thermometer reads 170°.

CHICKEN IN MUSTARD SAUCE

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.

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.

CHICKEN BREASTS WITH BRANDIED MUSTARD CREAM SAUCE

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.

HONEY-MUSTARD BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
• Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
• Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN BREAST WITH MUSTARD AND SESAME SAUCE

Steps:

• Place chicken breasts in a pot in a single layer, skin-side down.
• In a blender, puree the scallions and ginger with 1 cup of water. Add to pot with chicken.
• Add cold water to pot to cover chicken by 1 inch.
• Bring to a boil over high heat. Reduce heat to low and simmer until cooked through, about 20 minutes.
• Plunge chicken into cold water to cool to room temperature. Remove the breast meat in 4 intact halves, discarding skin and bones.
• Cut each breast half crosswise on the diagonal into 1/2 inch slices. Arrange 1 half-breast on each serving plate.
• In a bowl, whisk together the mustard, vegetable oil sesame oil, and sherry. Spoon some of the sauce over the chicken on each plate; serve the remainder of the sauce in a dish on the side.

CHICKEN IN MUSTARD SAUCE (JACQUES PEPIN) RECIPE - (5/5)

Steps:

• Sprinkle meat with salt and pepper, flatten with mallet with parchment paper. Heat oil in skillet over med-high. When it's hot, brown chicken for one-and-a-half minutes on each side. Mix in the onions and continue to cook for one minute. Sprinkle flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour. 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, stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after mustard has been added. Place the chicken pieces in the sauce and warm over low heat for 10-15 minutes to develop flavor. Serve the chicken with sauce.

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE

Steps:

• 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
• 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
• 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
• 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
• 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
• Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
• For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.