Chicken Breasts With Chive And Mustard Sauce Recipe Epicuriouscom

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VELVET CHICKEN BREAST WITH MUSTARD SAUCE



Velvet Chicken Breast With Mustard Sauce image

Cooking chicken breasts can be tricky, especially the "skinless-boneless" kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. A simple marinade made with egg white and cornstarch is the solution. Usually the chicken is cut into strips or cubes, but small chicken breasts or cutlets can be prepared the same way for Western-style dishes. Here, an assertive mustard sauce pairs nicely with the tender meat. Serve with boiled potatoes and crisp watercress, or stir-fried spinach.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 small skinless-boneless chicken breasts, about 6 ounces each
Salt and pepper
2 egg whites (about 4 tablespoons)
4 tablespoons cornstarch
2 tablespoons Dijon mustard
2 tablespoons whole-grain Dijon mustard
1 teaspoon dried mustard
1 tablespoon grated horseradish
1/2 cup crème fraîche
1 cup chicken broth
3 tablespoons melted butter or vegetable oil
1 teaspoon roughly chopped thyme leaves
2 tablespoons snipped chives

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.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 5 grams, Sodium 732 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE



Chicken Breasts with Chive and Mustard Sauce image

Provided by Michael Lomonaco

Categories     Chicken     Herb     Mustard     Poultry     Sauté     Wheat/Gluten-Free     Dinner     Chive     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 10

2 tablespoons unsalted butter
Four 8-ounce skinless, boneless chicken breasts, slightly pounded, and flattened
Fine sea salt and freshly ground pepper
3 tablespoons chopped shallots
1/2 cup brandy, apple brandy, pear brandy, or Kentucky bourbon
1/2 cup dry white wine
3 tablespoons Dijon mustard
1 1/2 cups homemade chicken stock, or store-bought low sodium chicken broth
1/2 cup heavy cream
3 tablespoons minced fresh chives

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.

MUSTARD-TARRAGON CHICKEN SAUTé



Mustard-Tarragon Chicken Sauté image

Categories     Chicken     Mustard     Sauté     Low Carb     Spring     Tarragon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

4 skinless boneless chicken breast halves
1 1/2 tablespoons butter
1/3 cup finely chopped shallots
1/3 cup dry vermouth
2 tablespoons whole grain Dijon mustard
1/2 cup whipping cream
2 1/2 tablespoons chopped fresh tarragon

Steps:

  • Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
  • Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
  • Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.

CHICKEN SANDWICHES WITH CHIVE BUTTER



Chicken Sandwiches with Chive Butter image

Garnish each plate with pickles, cherry tomatoes and radishes. Start with a steaming mug of potato soup, and end with wedges of apple cake.

Yield 2 servings; Can be doubled

Number Of Ingredients 7

3 tablespoons butter, room temperature
1 1/2 tablespoons minced fresh chives or green onion tops
1/2 teaspoon Dijon mustard
Pinch of cayenne pepper
4 large slices whole wheat sandwiches bread
8 ounces purchased roast chicken, thinly sliced
1 small bunch watercress, thick stems trimmed

Steps:

  • Combine butter, chives, mustard and cayenne in small bowl; blend well. Season to taste with salt and pepper. (Butter can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)
  • Spread chive butter on 1 side of each bread slice. Place chicken on buttered side of 2 bread slices. Top chicken with some watercress. Press remaining 2 bread slices, buttered side down, onto watercress. Cut each sandwich into 4 pieces. Arrange any remaining watercress on 2 plates. Top with sandwiches.

CHICKEN WITH HONEY-MUSTARD SAUCE



Chicken with Honey-Mustard Sauce image

Yield Serves 4

Number Of Ingredients 8

1 1/2 cups honey
3/4 cup Dijon mustard
6 tablespoons dry white wine
6 tablespoons vegetable oil
3 tablespoons (about) red wine vinegar
2 3- to 3 1/4-pound chickens, halved, backbone removed
1 head frisée or curly endive, torn into bite-size pieces
Red and yellow cherry tomatoes, halved (optional)

Steps:

  • Mix honey, mustard, wine, oil and 3 tablespoons vinegar in medium bowl. Transfer 3/4 cup honey-mustard sauce to small bowl and set aside to use at serving time. Place chicken in large roasting pan. Pour remaining honey-mustard sauce over. Cover and refrigerate at least 2 hours and up to 4 hours.
  • Preheat oven to 350°F. Remove chicken from marinade; reserve marinade. Place chicken, skin side up, on rimmed baking sheet. Roast chicken 55 minutes, basting occasionally with reserved marinade and pan drippings. Increase heat to 400°F. Roast chicken until skin is deep golden brown and juices run clear when thickest part of thigh is pierced, about 15 minutes.
  • Toss frisée in large bowl with enough reserved honey-mustard sauce to coat. Season with additional vinegar, salt and pepper. Divide salad among plates. Top with chicken. Ganish with tomatoes, if desired. Serve, passing remaining sauce separately.

CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE



Chicken With Creamy Mustard Chive Sauce image

This healthy chicken dish is great for guests, or just a weeknight meal, because it is so quick and easy to make. The sauce is so good, you'll want to make sure to serve some nice crusty bread for dipping! From www.eatingwell.com .

Provided by Tee Lee

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 (4 ounce) boneless skinless chicken breasts, trimmed of fat
1/2 teaspoon kosher salt
1/4 cup all-purpose flour
2 teaspoons extra virgin olive oil
1 teaspoon extra virgin olive oil
2 large shallots, finely chopped
1 tablespoon all-purpose flour
1/2 cup dry white wine
1 (14 ounce) can reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/3 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 cup chopped chives (about 1 bunch)

Steps:

  • Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
  • Season both sides of the chicken with 1/2 teaspoon salt.
  • Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it; discard the excess flour.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  • Add the chicken and cook until golden brown, about 2 minutes per side.
  • Transfer to a plate, cover and keep warm.
  • Heat the remaining 1 teaspoon oil in the pan over medium-high heat.
  • Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes.
  • Sprinkle with the remaining 1 tablespoon flour; stir to coat.
  • Add wine, broth and salt; bring to a boil, stirring often.
  • Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes.
  • Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce.
  • Stir in chives and serve immediately.

CHEESY CHICKEN AND CHIVE SAUCE



Cheesy Chicken and Chive Sauce image

This recipe is delicious, and very easy to prepare. Good for when you are in a rush, and need to get things happening in a short time frame. It goes really well with large pasta types such as fettuccini and large spirals.

Provided by BRADTHERESA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
5 skinless, boneless chicken breast halves - cut into strips
3 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
1 ¼ cups heavy cream
1 cup whole milk
2 tablespoons coarse grained prepared mustard
½ cup grated Parmesan cheese
½ cup fresh chives, chopped

Steps:

  • Heat oil in a large skillet over medium heat. Saute chicken until lightly browned; set aside. Melt butter in skillet, and saute garlic for 1 minute. Stir in flour, and cook for 1 minute. Remove from heat. Mix together cream and milk, then gradually whisk into flour mixture until smooth. Whisk in mustard. Return pan to medium heat, and stir constantly until mixture boils and thickens. Stir in chicken, Parmesan and chives. Cook, stirring, until heated through.

Nutrition Facts : Calories 423.4 calories, Carbohydrate 7 g, Cholesterol 150.2 mg, Fat 30.9 g, Fiber 0.8 g, Protein 28.4 g, SaturatedFat 17.6 g, Sodium 321.6 mg, Sugar 2.4 g

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