Chicken Breasts With Mustard Cream Sauce Recipes

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SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE



Sauteed Chicken in Mustard-Cream Sauce image

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 8

4 boneless, skinless chicken breasts, (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

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.

Nutrition Facts : Calories 359 g, Fat 20 g, Protein 40 g

CHICKEN BREASTS WITH MUSTARD CREAM SAUCE



Chicken Breasts With Mustard Cream Sauce image

Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.

Provided by Sally Vargas

Categories     Dinner     Quick and Easy

Time 30m

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breasts (about 1 1/2 pounds total)
Salt and pepper, to taste
1/4 cup all-purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons oil
1 cup white wine
1 cup heavy cream
1 rounded teaspoon Dijon mustard
3 tablespoons capers, rinsed well
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oven: to 350F. Place a baking sheet near the stove, ready for the chicken.
  • Finish the chicken in the oven: Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees. If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm.

Nutrition Facts : Calories 550 kcal, Carbohydrate 7 g, Cholesterol 181 mg, Fiber 0 g, Protein 40 g, SaturatedFat 18 g, Sodium 369 mg, Sugar 2 g, Fat 35 g, ServingSize 4 servings, UnsaturatedFat 0 g

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 IN MUSTARD CREAM SAUCE



Chicken in Mustard Cream Sauce image

Served with a rich and creamy sauce, these chicken thighs make a simple yet special main dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

2 slices bacon, cut into 1/4-inch pieces
2 cloves garlic, finely chopped
4 boneless chicken thighs
2 tablespoons chicken broth
2 tablespoons whipping cream
2 oz cream cheese, softened, cut into cubes
1 teaspoon Dijon mustard
1 teaspoon chopped fresh thyme leaves
Fresh thyme sprigs, if desired

Steps:

  • In 10-inch nonstick skillet, cook bacon over medium-high heat 3 minutes, stirring occasionally. Add garlic and chicken. Reduce heat to medium. Cover; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to plate; cover to keep warm.
  • Drain drippings, reserving bacon and garlic in skillet. Reduce heat to medium-low. Carefully stir in broth and whipping cream; cook and stir until hot. Using whisk, slowly stir in cream cheese and mustard until cheese is melted and sauce is smooth. Stir in chopped thyme. Cook about 3 minutes longer, stirring occasionally, until sauce just starts to boil and is thickened.
  • Serve sauce with chicken. Garnish with thyme sprigs.

Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 80 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 1 g, TransFat 0 g

CHICKEN BREASTS WITH MUSTARD CREAM SAUCE



Chicken Breasts With Mustard Cream Sauce image

This is simple to make and good enough to serve to guests also. We usually eat it with some type of rice dish and peas or green beans.

Provided by Jencathen

Categories     Chicken Breast

Time 20m

Yield 1 chicken breast half, 4 serving(s)

Number Of Ingredients 8

4 chicken breasts, halves- pounded 1/2 inch thick
1 tablespoon unsalted butter
1 tablespoon vegetable oil
salt and pepper
2 shallots, chopped
2 tablespoons Dijon mustard
1/2 cup heavy cream
chopped fresh parsley

Steps:

  • 1.Melt butter and oil in a large nonstick skillet over medium high heat.
  • 2.When foaming add chicken breasts and sprinkle with salt and pepper to taste. Cook until golden and just tender about 5 minutes per side. Be careful not to cook to high to fast so adjust your pan temp accordingly. Remove chicken from pan when done.
  • 3.Pour off excess fat from pan and turn heat on pan to medium low heat. Add the shallots and cook for about 1 to 2 minutes until translucent. Add the mustard and cream to the pan and raise heat to medium. Scrape up brown bits as you stir with a spoon. Cook until thickened and mixed about 2 to 3 minutes. Taste and adjust seasoning to taste.
  • 4.Return chicken to the pan and coat with sauce. Transfer to serving dish or individual plates and sprinkle with parsley. Serve at once.

Nutrition Facts : Calories 419.7, Fat 30.9, SaturatedFat 13, Cholesterol 141.2, Sodium 188.2, Carbohydrate 3.1, Fiber 0.2, Sugar 0.2, Protein 31.4

CHICKEN WITH MUSTARD CREAM SAUCE



Chicken with Mustard Cream Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 9

4 chicken breasts, skinless and boneless
2 tablespoons olive oil
1 tablespoon butter
2 green scallions, sliced
1 garlic clove, minced
1/2 cup white wine
1/2 cup heavy cream
3 tablespoons Dijon mustard
Salt and pepper

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.

PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE



Pan-Roasted Chicken with Creamy Mustard Sauce image

Provided by Daphne Brogdon

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

1 cup beef broth
1/2 cup white wine
2 1/2 tablespoons dry mustard powder
2 tablespoons Worcestershire sauce
2 cloves garlic, chopped, plus 2 cloves, smashed
1/2 medium onion, chopped
Salt and fresh ground pepper
4 chicken quarters (thigh and drumstick attached)
3 tablespoons canola or vegetable oil
4 tablespoons butter
1 cup half-and-half
1 sprig rosemary
2 teaspoons cornstarch
1 tablespoon whole-grain mustard
Juice of 1/2 lemon

Steps:

  • In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
  • Preheat the oven to 400 degrees F
  • Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
  • Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
  • Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

CHICKEN BREASTS WITH BRANDIED MUSTARD CREAM SAUCE



Chicken Breasts With Brandied Mustard Cream Sauce image

I think this was from the Commissary Cookbook but I'm not sure now. This recipe states: The piquant, mustard-tinged sauce is especially good and would be equally at home on sautéed veal, calf's liver, or fish." Time doesn't include clarifying the butter.

Provided by Oolala

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breast halves
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1/4 cup butter, clarified (see note below)
2 teaspoons shallots, minced
1/2 cup dry vermouth
2 tablespoons brandy
5 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup heavy cream
2 teaspoons parsley, minced

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.

Nutrition Facts : Calories 521.4, Fat 35.4, SaturatedFat 21.4, Cholesterol 180.5, Sodium 979, Carbohydrate 14.8, Fiber 0.8, Sugar 0.3, Protein 30.6

CHICKEN WITH MUSTARD SAUCE



Chicken with Mustard Sauce image

This luscious chicken entree from Coleen Deon in Dover Plains, New York is truly something special. Lemon zest and Dijon mustard add tangy flavor to the perfectly seasoned sauce-and it all goes together in minutes! Serve over hot noodles or pasta for a company-special supper.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons all-purpose flour
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1/2 cup white wine or reduced-sodium chicken broth
1 cup reduced-sodium chicken broth
2 tablespoons Dijon mustard
1/4 teaspoon grated lemon zest
3 tablespoons fat-free milk

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.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 407mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

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

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.

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Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.
From cookingmag.net


CHICKEN RECIPES WITH MUSTARD SAUCE : TOP PICKED FROM OUR EXPERTS
Chicken with Dijon mustard sauce is a recipe for all mustard lovers. With just the right amount of tang and zest chicken and Dijon mustard make a perfect pair. Dijon mustard adds a nice complex deep flavor that makes this dish well-rounded. It adds the right amount of zing. This dish is super easy to make.
From recipeschoice.com


CHICKEN BREASTS WITH MUSTARD CREAM SAUCE - YUMMY AND TASTY
2017-05-22 Increase the heat to medium-high and pour in the cream. Simmer for about 5 minutes, or until the sauce has reduced and thickened slightly, then season to taste. Meanwhile, bring a saucepan of lightly salted water to the boil, add beans and squash and cook for 2-3 minutes, or until just tender.
From yummyandtasty.com


CREAMY MUSTARD CHICKEN RECIPE | TASTES LOVELY
2021-12-30 Whisk to combine. Add the chicken back to the skillet to warm thru. Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives. I love this on top of white rice, cauliflower rice, mashed potatoes, mashed cauliflower or roasted potatoes.
From tasteslovely.com


CHICKEN BREAST WITH MUSTARD CREAM SAUCE - NORECIPEREQUIRED.COM
Boneless Skinless Chicken Breasts are a staple in my house. Easy to make and inexpensive, we have them at least once a week. For this recipe, I sear the chic...
From youtube.com


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 frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.
From recipetineats.com


CREAMY HONEY MUSTARD CHICKEN • SALT & LAVENDER
2019-08-29 Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat. Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
From saltandlavender.com


CREAMY FRENCH MUSTARD CHICKEN - CAFE DELITES
2020-11-15 FOR THE MUSTARD SAUCE 2 tablespoons butter 1 brown shallot, chopped 4 cloves garlic, minced 1 cup dry white wine, or chicken broth 1-2 tablespoons Dijon mustard* 3/4 cup chicken broth 1 teaspoon fresh chopped tarragon leaves 1 teaspoon dried thyme 1/2 teaspoon fresh chopped rosemary leaves 1/2 cup ...
From cafedelites.com


CHICKEN WITH MUSTARD CREAM SAUCE | CHICKEN DISHES EASY, RECIPES ...
Feb 12, 2021 - Chicken Florentine is an easy dinner idea that is restaurant quality! This perfectly seared chicken is smothered in a thick and creamy spinach sauce and served with pasta, rice, or with a simple green salad.
From pinterest.ca


CHICKEN BREAST WITH MUSTARD CREAM SAUCE RECIPE
2017-10-01 Once the butter is melted, turn the flame to medium high and place the coated chicken breasts in it. Shallow fry the chicken breasts for about 3 minutes on each side and take them out the minute, they turn golden brown. Step 3. Next, place the fried chicken breasts in the baking tray and put the tray in the pre-heated oven.
From recipes.timesofindia.com


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