Chicken Breasts With Chive And Mustard Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

LEMON-MUSTARD CHICKEN WITH CHIVE MASHED POTATOES



Lemon-Mustard Chicken with Chive Mashed Potatoes image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds Yukon gold potatoes, peeled and quartered
Kosher salt
1/2 cup sour cream
3 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh chives
Freshly ground pepper
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 tablespoon dijon mustard
Juice of 1 lemon
2 cloves garlic, grated
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme
1 bunch broccolini, trimmed

Steps:

  • Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, 15 minutes. Reserve 1/4 cup cooking water, then drain the potatoes; return to the pot. Add the sour cream, butter and reserved cooking water and mash with a masher or fork. Stir in the chives and season with salt and pepper. Cover to keep warm.
  • Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven.
  • Mix the mustard, lemon juice, garlic, 2 teaspoons olive oil and the thyme; brush on the chicken and push to the sides of the pan. Toss the broccolini with the remaining 1 teaspoon olive oil in the middle of the pan; season with salt and pepper. Bake until the chicken is cooked through and the broccolini is tender, 10 minutes. Serve with the potatoes.

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.

CHICKEN PAILLARD WITH CHIVE AND MUSTARD SAUCE DIANE



Chicken Paillard with Chive and Mustard Sauce Diane image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

4 6 ounce chicken breasts, butterflied and pounded with a meat tenderizer to 1/4inch thick
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
3 tablespoons chopped shallots
2 ounces fine brandy
1/4 cup white wine
1 tablespoon Dijon mustard
3/4 cup veal stock
1/2 cup heavy cream
3 tablespoons chopped fresh chives

Steps:

  • Since each pounded, flattened chicken should have a large circumference, it will be necessary to cook the four breasts one at a time, setting each aside on a warm platter as you finish those that remain or use two pans to cook two simultaneously.
  • Season the chicken with salt and pepper. Heat a large, heavy skillet over medium heat. Add 1/2 tablespoon of butter to the hot pan and heat the butter until it begins to foam. Add the first
  • breast and sear, cooking for 3 to 4 minutes on a side before turning it over and allowing another 4 minutes on the second side. Remove the chicken from the pan and place on a warm platter. Repeat for the remaining chicken breasts, adding butter to the pan and sauteeing both sides. After all the chicken has been cooked and removed from the pan, add the shallots and cook two minutes until translucent. Lower the heat, move the pan away, and cautiously add the brandy. Being careful not to flame the brandy, return the pan to the stove, and over low heat, allow it to cook off. Add the white wine to the pan, raise the heat, and bring quickly to the boil. Stir in the mustard. Allow this to cook for 1 minute before adding the veal stock. Cook for 2 to 3 minutes more. Add the cream. Bring just to the boil. Remove from the heat and stir in the chives.
  • Place the ovenproof platter of chicken breasts in a preheated 350 degree oven for 1 to 2 minutes to reheat them very quickly before placing them on individual dishes and topping with some of the Diane Sauce. Serve with garlic mashed potatoes.

MUSTARD CHICKEN



Mustard Chicken image

Chicken breasts coated with mustard and French fried onions, then baked. So simple, so 'magnifique'! You can vary the type of mustard to get different flavors. This goes great with rice or potatoes.

Provided by Juliet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h15m

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 21.3 g, Cholesterol 68.4 mg, Fat 25 g, Fiber 2.1 g, Protein 30 g, SaturatedFat 6.5 g, Sodium 1146.1 mg, Sugar 0.5 g

SAUTÉED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE



SautÉed Chicken Breasts With Creamy Chive Sauce image

This is another "Woman's World" magazine, 2005 goodie. These chicken breasts are wonderful. The sauce is divine. Excellent!

Provided by SouthernBell2627

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 teaspoon kosher salt, divided
1/4 cup all-purpose flour, plus
1 tablespoon all-purpose flour, divided
3 teaspoons extra virgin olive oil, divided
1/2 cup dry white wine
1 (14 ounce) can chicken broth
1/3 cup sour cream
1 tablespoon Dijon mustard
1/2 cup chives, chopped

Steps:

  • Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with ½ teaspoon salt. Place ¼ cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
  • Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
  • Heat remaining 1 teaspoon oil in the pan over medium-high heat. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth, and the remaining ½ teaspoon salt; bring to a boil, stirring often.
  • Return chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, 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.

Nutrition Facts : Calories 282.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 85.5, Sodium 1104.7, Carbohydrate 9.6, Fiber 0.5, Sugar 1.4, Protein 29

CHICKEN WITH CHIVE SAUCE



Chicken with Chive Sauce image

Browned chicken gets a pleasant flavor boost from a creamy white sauce featuring chives and mushrooms and makes a lovely presentation when served over white or wild rice. The recipe from field editor Becky Baird of Salt Lake City, Utah is easy to prepare, too.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves
4 tablespoons olive oil, divided
1 cup sliced fresh mushrooms
3/4 cup minced chives
2 tablespoons all-purpose flour
1/4 cup chicken broth
2 cups half-and-half cream
Pinch ground nutmeg
Salt and pepper to taste
Hot cooked rice

Steps:

  • In a large skillet, brown chicken in 2 tablespoons oil for 3-4 minutes on each side. Remove and keep warm. Saute mushrooms and chives in remaining oil for 2 minutes. Stir in the flour. Gradually whisk in the broth until blended. Stir in the cream, nutmeg, salt and pepper. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Return chicken to the pan; turn to coat. Cover and simmer for 7-9 minutes or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Calories 323 calories, Fat 20g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 134mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 26g protein.

MUSTARD CHICKEN BREASTS



Mustard Chicken Breasts image

Curry powder, lemon juice, honey and mustard make a lip-smacking sauce for paprika-sprinkled chicken that is cooked in the microwave. The made-in minutes main dish is a favorite with my family, and I'm sure it will be with yours, too. -Tina Footen, Nampa, Idaho

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 bone-in chicken breast halves (6 ounces each), skin removed
1 teaspoon paprika
1 medium lemon, thinly sliced
1/3 cup spicy brown mustard
1/3 cup honey
1 teaspoon dried minced onion
1/2 teaspoon curry powder
1/2 teaspoon lemon juice

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°.

Nutrition Facts : Calories 232 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 332mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

MUSTARD AND CHIVE SAUCE



Mustard and Chive Sauce image

Make and share this Mustard and Chive Sauce recipe from Food.com.

Provided by Sackville

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

50 g butter
50 g flour
2 tablespoons Dijon mustard or 2 tablespoons English mustard
450 ml milk
salt and pepper
3 tablespoons finely snipped chives

Steps:

  • Melt the butter in a small pan and stir in the flour.
  • Remove from the heat and stir in the mustard.
  • Return the pan to the heat and gradually incorporate the milk, beating with a spoon as it comes up to a boil.
  • Season with salt and pepper and let simmer gently, uncovered, for 10-15 minutes.
  • This cooks the flour and thickens the sauce.
  • Stir in the chives, adding a touch of soup stock or water if it seems too thick.
  • Spoon over slices of ham.

CHICKEN BREASTS WITH MUSTARD SAUCE



Chicken Breasts With Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

4 skinless, boneless chicken breast halves, about 1 1/2 pounds
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon butter
4 tablespoons finely chopped onion
1/4 teaspoon dried thyme
1 tablespoon red-wine vinegar
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
2 teaspoons tomato paste
1/4 cup heavy cream
1 tablespoon Dijon-style mustard
2 teaspoons finely chopped parsley, optional

Steps:

  • Sprinkle the chicken breast halves with salt and pepper.
  • Heat the butter in a heavy skillet and add the breasts. Cook until browned, about 6 minutes. Turn the pieces and cook about 6 minutes longer.
  • Remove the chicken pieces to a warm platter and set aside. Add the onion and thyme to the skillet and cook briefly, stirring, until the onion is wilted. Add the vinegar and wine and bring to a boil. Add the chicken broth and bring to a boil. Stir in tomato paste. Cook until reduced by half and add the cream. Bring to a full rolling boil and stir in the mustard. Put sauce through a strainer, pressing to extract as much liquid as possible. There should be about 1/2 cup.
  • Spoon the sauce over the chicken pieces and garnish, if desired, with parsley. Serve immediately.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 6 grams, Sodium 592 milligrams, Sugar 1 gram, TransFat 0 grams

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

CHICKEN BREASTS WITH HOT HONEY MUSTARD SAUCE



Chicken Breasts With Hot Honey Mustard Sauce image

Make and share this Chicken Breasts With Hot Honey Mustard Sauce recipe from Food.com.

Provided by CulinaryQueen

Categories     Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons honey
2 tablespoons mustard (see note at end of directions)
2 teaspoons orange marmalade
1/2 teaspoon paprika
1/8 teaspoon chili pepper flakes
2 garlic cloves, minced
1/2 cup chicken stock (cube is fine)
2 -3 tablespoons olive oil
4 boneless skinless chicken breasts
1/2 cup flour
salt and pepper

Steps:

  • In small bowl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes, garlic and stock. If you want, use a hand blender to get all the ingredients combined well. Set aside.
  • Heat olive oil in large skillet over medium-high heat. If breasts are big, cut in half horizontally. Season flour with salt and pepper, and dredge chicken in flour. Fry in pan about 2-3 minutes each side.
  • Pour sauce around chicken and cover. Lower heat to medium and simmer for about 10-12 minutes.
  • Remove chicken to plate and pour sauce over top and serve.
  • *NOTE* I used a mustard called Bone Suckin' Sweet Hot Mustard which I bought at a local kitchenware store (Lakeland Ltd.) here in the UK. It contains ingredients such as molasses, brown sugar and jalapeno peppers. You can use a similar type of mustard if you can find one or just use dijon. However, I think that a bold flavored mustard like the one I used is what really brought this dish together. If you try this recipe and review it, please let others know what type of mustard you used.

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

More about "chicken breasts with chive and mustard sauce recipes"

CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE - MORE THAN …
2020-10-24 Heat a large skillet over medium-high heat. When the pan is hot, add the butter. Add the chicken and sauté until it is browned on both sides and cooked through, 3-4 minutes per …
From morethangourmet.com
3/5 (9)
Category Dress Up The Ordinary
See details


VELVET CHICKEN BREAST WITH MUSTARD SAUCE - BIGOVEN.COM
Add Flour and make a roux. then add, Chicken broth slowly and add mustards. Return skillet to stove and add mustard sauce. . Add breasts and simmer for 1 minute, then turn breasts …
From bigoven.com
See details


CHICKEN BREASTS WITH PRUNE AND MUSTARD SAUCE - RICARDO
Preparation. With the rack in the middle position, preheat the oven to 200°C (400°F). Brush the chicken with the mustard. Season with salt and pepper. In an ovenproof skillet over medium …
From ricardocuisine.com
See details


CREAMY MUSTARD CHICKEN RECIPE | TASTES LOVELY
2021-12-30 Add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165º degrees. Transfer the cooked chicken to a …
From tasteslovely.com
See details


CHICKEN WITH A CREAMY MUSTARD AND CHIVE SAUCE - WAITROSE
Cook the potatoes, carrots and leeks in boiling water for about 5 minutes. Drain thoroughly and add to a large roasting tin with the asparagus. Add the oil, toss and season. Arrange the chicken fillets on top and bake for 25 minutes. Meanwhile, heat the crème fraîche, mustard and chives in a small saucepan for 1-2 minutes or until just heated ...
From waitrose.com
See details


POTATO CHIP CRUSTED CHICKEN TENDERS WITH SPECIAL SAUCE — …
2022-06-13 Place each piece on the prepared baking sheet. When all the pieces have been transferred, spray the tops with a little more of the nonstick cooking spray. This helps to make …
From unwrittenrecipes.com
See details


BAKED CHICKEN BREASTS WITH HONEY MUSTARD SAUCE - CAFE DELITES
2020-11-06 Instructions. 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 …
From cafedelites.com
See details


CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)
2020-04-13 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 …
From rachelcooks.com
See details


SAUTEED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE RECIPE
Instructions Checklist. Step 1. 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 …
From eatingwell.com
See details


RECIPE: CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE
CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE 2 tablespoons unsalted butter 4 (8 ounces each) skinless, boneless chicken breasts, slightly pounded, and flattened Fine sea …
From recipelink.com
See details


37 GRILLED CHICKEN RECIPES TO MAKE THIS SUMMER
2022-06-09 We call the sauce for this grilled chicken breast recipe tadka-ish because it involves mixing a nigella seed tadka with other, untraditional ingredients. For the uninitiated, …
From ca.style.yahoo.com
See details


COUNTRY CHICKEN BREAST WITH MUSTARD CREAM SAUCE - COUNTRY …
Instructions. Preheat oven to 375 degrees F. Cut boneless skinless chicken breasts in half lengthwise. Add water and salt to a baking dish and stir salt to dissolve. Add chicken breast …
From countryrecipebook.com
See details


CHICKEN WITH MUSTARD SAUCE | YELLOWBLISSROAD.COM
2022-01-28 Pour in ¼ cup of chicken broth and use a wooden spatula to stir, scraping up the brown bits on the bottom of the skillet as you go. Bring to a low boil and let simmer over medium heat for 3-4 minutes or until sauce is reduced by half. Whisk in Dijon mustard and remaining 1 cup of chicken broth.
From yellowblissroad.com
See details


BAKED CHICKEN BREASTS WITH MUSTARD SAUCE - GREATIST
2021-10-21 Bring to a boil, scraping the bottom of the pan to loosen any browned bits. Cook for 5 minutes. In a small bowl, stir together the butter, mustard, and flour to form a paste. Whisk …
From greatist.com
See details


CHICKEN PAILLARD WITH CHIVE AND MUSTARD SAUCE DIANE – RECIPES …
2012-08-09 Remove the chicken from the pan and place on a warm platter. Repeat for the remaining chicken breasts, adding butter to the pan and sauteeing both sides. After all the …
From recipenet.org
See details


ROASTED CHICKEN WITH MUSTARD-CHIVE SAUCE - $5 DINNERS
2016-04-25 Place the chicken thighs in the base of a roasting pan or large baking dish. Add the baby potatoes around the chicken. In a small mixing bowl, whisk together the olive oil, Dijon …
From 5dollardinners.com
See details


SKILLET CHICKEN WITH LEMON CHIVE SAUCE RECIPE - THE SPRUCE EATS
2019-09-18 In a large skillet, heat butter and olive oil over medium heat. Add the boneless chicken breast halves and cook over medium heat, turning, until both sides are nicely …
From thespruceeats.com
See details


CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE | RECIPE | FLAVORFUL …
Oct 28, 2021 - One of my favorite classic bistro dishes is steak Diane, a paragon of quick cooking that finds steak swathed in a cream sauce mightily seasoned with mustard and enhanced …
From pinterest.com
See details


CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE
May 30, 2014 - This sauce is fantastic. Serve with fries and green beans. The original recipe calls for chicken breasts that have been pounded out. I pre... Serve with fries and green beans. …
From pinterest.com
See details


CHICKEN WITH MUSTARD SAUCE - THERESCIPES.INFO
Chicken Breasts with Mustard-Caper Sauce Recipe - Food.com great www.food.com. Heat oil in large skillet over medium-high heat. Season chicken on both sides with salt and pepper. …
From therecipes.info
See details


CHICKEN BREAST IN CREAMY MUSHROOM SAUCE - RECIPETIN EATS
2020-10-26 Add chicken and cook each side for 2 1/2 minutes until golden brown and just cooked through. Remove from pan, cover and keep warm. Cook mushrooms: In the same …
From recipetineats.com
See details


20-MINUTE HONEY MUSTARD CHICKEN - BOWL OF DELICIOUS
2019-03-19 Instructions. Season both sides of the chicken liberally with the kosher salt and black pepper. Heat a large skillet over medium-high heat. Add the olive oil (2 tablespoons) and swirl to coat. Add the chicken and cook for 5-6 minutes on each side, until browned on the outside and fully cooked through.
From bowlofdelicious.com
See details


CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE
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 …
From recipebridge.com
See details


CREAMY FRENCH MUSTARD CHICKEN - CAFE DELITES
2020-11-15 Heat the butter and olive oil in a large pan or skillet over medium-high heat. When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes …
From cafedelites.com
See details


SEARED CHICKEN BREASTS WITH LEMON & GARLIC CHIVE SAUCE
In the same pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the demi-glace, ⅔ of the garlic chives, 1 tbsp lemon juice and ⅓ cup water (double the lemon juice and water for 4 …
From makegoodfood.ca
See details


CHICKEN WITH MUSTARD RECIPE - THESUPERHEALTHYFOOD
2022-06-13 1. Season chicken with salt, pepper and rub with both mustards. 2. In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown on both …
From thesuperhealthyfood.com
See details


SAUTEED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE RECIPE
2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm. 3.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 ...
From recipes.sparkpeople.com
See details


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com
See details


CHICKEN BREASTS WITH MUSTARD CREAM SAUCE RECIPE - RECIPES.NET
2022-03-25 Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon. Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top. Taste and add more salt and pepper, if desired. Place each chicken breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.
From recipes.net
See details


ONE-PAN CHICKEN WITH CREAMY CHIVE SAUCE - SEASONED BY SILVIE
2020-07-07 Remove chicken from skillet when done. In a small bowl, combine the Greek yogurt, salt, pepper, chives, lemon, garlic powder and broth. Whisk well to combine. Turn the …
From seasonedbysilvie.com
See details


CHICKEN BREAST WITH HONEY MUSTARD SAUCE - WILD FORK FOODS
Cook for 3-5 minutes per side or until nice and golden. Transfer to baking dish. Combine the water, honey, mustards, and lemon juice in a small bowl. Pour over chicken breasts and …
From wildforkfoods.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook chicken breast in a pan with mustard?
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.
How do you marinate chicken breasts in Dijon mustard?
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.
How do you cook chicken breast so it’s not dry?
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.
How do you cook chicken breast in a crock pot?
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.

Related Search