Chicken And Vegetables With Creamy Mustard Herb Sauce Recipes

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CHICKEN CUTLETS WITH MUSTARD-HERB SAUCE



Chicken Cutlets With Mustard-Herb Sauce image

A simple chicken dinner gets an easy upgrade with this chicken cutlet recipe. The easy pan sauce makes everything better.

Categories     weeknight meals     dinner     main dish     poultry

Time 40m

Yield 4-6 servings

Number Of Ingredients 10

4 skinless, boneless chicken breasts (about 2 pounds)
Kosher salt and black pepper, to taste
4 tbsp. salted butter
2 tbsp. olive oil
3 garlic cloves, minced
1 c. white wine or brandy
2 heaping tablespoons grainy mustard
1 c. chicken broth, or more as needed
1/3 c. chopped mixed herbs (such as dill, parsley, or chives), plus more for garnish
Buttered egg noodles, for serving

Steps:

  • Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with salt and pepper.
  • Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half of the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove to a plate. Cook the remaining cutlets in 1 more tablespoon each butter and olive oil, then remove them to the plate.
  • Reduce the heat to medium. Add the garlic and cook, stirring, until golden, 1 minute. Carefully pour in the wine, then just let it bubble and cook until it's reduced by half, about 1 minute.
  • Stir in the mustard, then pour in the chicken broth. Add the remaining 2 tablespoons butter and cook, stirring, until the sauce thickens, 1 to 2 minutes. Add the herbs and season with salt and pepper.
  • Return the chicken cutlets to the pan, turning them in the sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with more herbs.

CHICKEN AND VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE



Chicken and Vegetables with Creamy Mustard-Herb Sauce image

Categories     chicken     vegetable     mustard

Time 8h

Yield 4

Number Of Ingredients 7

1 can condensed cream of chicken soup with herbs
2 leeks (about 8 oz)
4 whole chicken legs (about 2 1/2 lb)
4 medium new potatoes (about 12 oz)
8 oz. baby carrots (1 1/4 cups)
1 tbsp. Dijon mustard
2 tbsp. each snipped dill and sliced scallion

Steps:

  • Stir soup and leeks in a 3 1/2-qt or larger slow-cooker until blended. Add chicken, potatoes and carrots; stir to mix and coat.
  • Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
  • Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.

Nutrition Facts : Calories 362 calories

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