Chef John Kanes Dijon Mustard Chick Breast Recipes

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MUSTARD CHICKEN RECIPE



Mustard Chicken Recipe image

This Dijon Mustard Chicken recipe serves up pan fried chicken breasts, that are both crispy and succulent, in a smooth and creamy mustard sauce. Easy, vibrant and packed with flavor!

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 12

2 large boneless skinless chicken breasts
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
4 tablespoons butter (divided)
1/3 cup diced shallots
½ cup white wine or low-sodium chicken broth
1 cup low sodium chicken broth
2 tablespoons Dijon mustard
1/2 cup heavy cream
Salt and pepper
1 tablespoon chopped parsley

Steps:

  • Halve each chicken breast lengthwise to create 4 even-sized pieces.
  • Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
  • Add in the remaining butter and shallots. Saute until the shallots soften.
  • Add in the wine, and cook until evaporated, scraping the brown bits from the bottom of the pan.
  • Add in the chicken broth, mustard, heavy cream, salt and pepper.
  • Stir to combine and simmer for 2-3 minutes until the sauce slightly thickens. Add the chicken back into the skillet. Cook, until the sauce thickens and the chicken is warmed through. Sprinkle with parsley and serve!

Nutrition Facts : Calories 394 kcal, Carbohydrate 12 g, Protein 28 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 143 mg, Sodium 648 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHEF JOHN'S DIJON MUSTARD



Chef John's Dijon Mustard image

As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time P8DT40m

Yield 64

Number Of Ingredients 10

1 ½ cups white wine
1 cup water, or more as needed
⅔ cup white wine vinegar
1 yellow onion, chopped
2 cloves garlic, minced
1 cup whole yellow mustard seeds
¼ cup dry mustard
1 tablespoon garlic powder
1 teaspoon salt
4 1-pint canning jars with lids and rings

Steps:

  • Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
  • Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
  • Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
  • Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Refrigerate mustard until flavors blend, at least 1 week.

Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g

DIJON-CRUSTED CHICKEN BREASTS



Dijon-Crusted Chicken Breasts image

If you're craving fried chicken, this dish will hit the spot! A crisp and flavorful coating makes this easy entree feel special and indulgent. Jacqui Correa - Landing, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons Dijon mustard
1 teaspoon olive oil
1 teaspoon reduced-fat margarine

Steps:

  • Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

DIJON CHICKEN BREASTS



Dijon Chicken Breasts image

Tender & juicy chicken breast is simmered in a creamy Dijon sauce on the stovetop for a quick & easy dinner!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree

Time 30m

Number Of Ingredients 11

4 boneless skinless chicken breasts (approximately 5-6 oz each)
salt & pepper (to taste)
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic (minced)
⅓ cup dry white wine
⅓ cup heavy cream
¼ cup chicken broth
1 teaspoon soy sauce
2 tablespoons Dijon mustard
⅛ teaspoon dried thyme (or 1 sprig fresh thyme)

Steps:

  • Pound chicken to 1-inch thick and season with salt and pepper.
  • Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
  • Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
  • Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
  • Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
  • Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.

Nutrition Facts : Calories 287 kcal, Carbohydrate 2 g, Protein 26 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 108 mg, Sodium 776 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

CREAMY DIJON CHICKEN



Creamy Dijon Chicken image

This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup half-and-half cream
1/4 cup Dijon mustard
1 tablespoon brown sugar
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 small onion, halved and very thinly sliced
Minced fresh parsley

Steps:

  • Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

CHICKEN BREASTS DIJON



Chicken Breasts Dijon image

Who says dinner has to be a hassle. This chicken is wonderful and ready to serve in 30 minutes. Serve with rice and side salad.

Provided by PaulaG

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breast halves
1/4 cup Dijon mustard
1 teaspoon canola oil
2 tablespoons dry white wine or 2 tablespoons chicken broth
fresh ground black pepper
2 tablespoons mustard seeds
fresh parsley (to garnish)

Steps:

  • Heat oven to 400 degrees.
  • Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
  • In small dish, mix the mustard, oil and wine.
  • Place the chicken in pan and brush with mustard mixture.
  • Sprinkle with pepper and mustard seed.
  • Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
  • Transfer to serving dish and garnish with fresh parsley.

Nutrition Facts : Calories 162.7, Fat 5, SaturatedFat 0.8, Cholesterol 75.5, Sodium 255.2, Carbohydrate 1.3, Fiber 0.6, Sugar 0.3, Protein 26.1

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



Chicken In Mustard Sauce (Jacques Pepin) Recipe - (5/5) image

Provided by Rhonda7447

Number Of Ingredients 9

8 5oz chicken breasts, skinless and boneless
1/2 tsp salt
1/2 tsp freshly ground pepper
vegetable oil
1 cup onion, finely chopped
2 T flour
2 cups chicken broth
1 1/2 tsp dry mustard
1 T Dijon mustard

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.

CHEF JOHN KANE'S DIJON MUSTARD CHICK BREAST



Chef John Kane's Dijon Mustard Chick Breast image

Number Of Ingredients 14

4 tablespoons butter
2 cloves garlic minced
1/4 cup Dijon style mustard
2 cups sourdough bread crumbs
1/4 cup minced parsley
1/2 cup grated Parmesan cheese
4 boneless skinless chicken breast halves
1 1/4 cups cooked broccoli florets
minced parsley
1 to 1 3/4 pound Bread Bowl
DIJON SAUCE
1/4 cup Dijon style mustard
1/4 cup mayonnaise
1 teaspoon honey

Steps:

  • 1. Melt the butter in a medium skillet over low heat. Add the garlic and sauté 5 minutes, or until soft. Stir in the mustard and blend well. Remove from the heat and let cool to the touch, but do not let solidify. Using a whisk or fork, whip the mixture vigorously until it thickens and does not separate. 2. Place the breadcrumbs, parsley, and half the Parmesan in a medium bowl and mix well. 3. Dip each chicken breast in the butter mixture, then roll in the breadcrumb mixture. Press the crumbs onto the breasts to coat well. Place the chicken in a large pan, cover, and refrigerate at least 2 hours. 4. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray. 5. Arrange the chicken on the baking sheet and bake for 45 minutes to 1 hour, or until thoroughly cooked. Leaving the oven on, transfer the chicken to a cutting board and slice into bite-sized pieces. 6. Blend the sauce ingredients together in a small bowl, and spread a small amount on the inside of the bread bowl. 7. Place the broccoli in the bottom of the bread bowl, top with the chicken, and sprinkle with the remaining Parmesan cheese. Top with the sauce and garnish with parsley. 8. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake about 12 minutes or until heated through. Carefully remove the foil and continue to bake another 3 minutes. Serve immediately.

Nutrition Facts : Nutritional Facts Serves

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