Chicken In Mustard Sauce Recipes

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

CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)



Chicken with Mustard Sauce (creamy & delicious!) image

This chicken with mustard sauce is an easy and elegant one pan meal. The amazing creamy dijon sauce with rosemary will have you wanting to lick your plate clean!

Provided by Rachel Gurk

Categories     One Pan

Time 45m

Number Of Ingredients 13

4 boneless skinless chicken breasts (1 1/2 - 2 pounds total)
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 tablespoon oil ((vegetable, canola or grapeseed))
1 medium shallot, finely diced
1 teaspoon finely chopped fresh rosemary
1 large clove garlic, minced (about a teaspoon)
1 tablespoon all-purpose flour
1/2 cup dry white wine ( (not sweet wine))
3 tablespoons grainy Dijon mustard
1 cup unsalted or reduced sodium chicken stock
1/2 cup heavy cream
Optional: fresh chives or parsley for garnish

Steps:

  • Preheat oven to 400ºF.
  • Trim chicken and sprinkle both sides with salt and pepper.
  • Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn't stick). Flip each piece over and cook for another 3-4 minutes.
  • Place the pan in the oven and bake for 10 minutes or until the internal temperature of the chicken breasts reaches 165ºF when checked with an instant-read thermometer in the thickest portion of the meat.
  • 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 rosemary and garlic and cook, stirring constantly, for 1 minute or until garlic is fragrant. Stir in flour and cook for 1 minute, stirring constantly.
  • Whisk or stir in wine while scraping all the brown bits off the bottom of the pan. Continue to cook for 1-2 minutes or until slightly reduced.
  • Add mustard while whisking, and then add chicken broth while whisking.
  • Cook for 5-6 minutes or until thickened slightly. Whisk in cream and cook for 5 minutes, stirring frequently, or until thickened. Return chicken to pan to coat in sauce (or drizzle sauce over chicken) and serve immediately, garnished with fresh parsley or chives if desired.

Nutrition Facts : Calories 445 kcal, Carbohydrate 6 g, Protein 51 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 567 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

CHICKEN IN MUSTARD SAUCE



Chicken in Mustard Sauce image

This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).

Provided by Jacques Pépin

Categories     dinner, one pot, main course

Time 35m

Yield 8 servings

Number Of Ingredients 9

8 5-ounce chicken breasts, skinless and boneless
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup onion, finely chopped
2 tablespoons flour
2 cups water
1 1/2 teaspoons dry mustard
1 tablespoon Dijon mustard

Steps:

  • Sprinkle the meat with the salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
  • Mix in the onion and continue cooking for one minute.
  • Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
  • Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
  • 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 and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
  • Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
  • Serve the chicken with the sauce.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN IN MUSTARD



Chicken in Mustard image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

1 1/2 to 2 pounds chicken thighs, skin removed
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 onion, chopped
1/4 pound white button mushrooms, quartered
3 cloves garlic, minced
1 tomato, chopped
1 tablespoon flour
1 teaspoon dried tarragon
1/2 cup white wine
1 cup chicken stock, plus more if needed
1/4 cup Dijon mustard
2 tablespoons sour cream
Super Buttered Noodles, recipe follows
2 chicken bouillon cubes
1 pound egg noodles
3 tablespoons butter, softened
1 tablespoon sour cream
Chopped fresh parsley, for garnish
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Rinse and dry the chicken thighs and season with salt and pepper.
  • Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
  • Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
  • When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
  • In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.

CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE



Chicken Thighs with Creamy Mustard Sauce image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

8 medium bone-in, skin-on chicken thighs (2 1/4 pounds)
Kosher salt and freshly ground black pepper
Good olive oil
2 cups halved and thinly sliced yellow onions (2 onions)
2 tablespoons dry white wine
8 ounces creme fraiche
1 tablespoon good Dijon mustard
1 teaspoon whole-grain mustard
1 tablespoon chopped fresh parsley

Steps:

  • Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
  • Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
  • Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.

CHICKEN IN ONION AND MUSTARD SAUCE



Chicken in Onion and Mustard Sauce image

Surprisingly mild and easy to make, this dish takes to substitutions well depending on what you have in the house. Despite the name, even my young children enjoy this chicken! It's quick, easy, and something different for dinner. Apple juice may be substituted for the applesauce and wine. Grainy, spicier mustards will create a spicier sauce; mild or sweet mustards will create a milder sauce.

Provided by sonnet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 35m

Yield 3

Number Of Ingredients 10

1 tablespoon butter
3 skinless, boneless chicken breast halves
1 pinch ground black pepper
1 small red onion, sliced
1 tablespoon dried parsley
½ cup applesauce
¼ cup white wine
2 tablespoons mustard
¼ cup half-and-half cream
½ cup chopped walnuts

Steps:

  • Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
  • Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 12.3 g, Cholesterol 89.5 mg, Fat 23.1 g, Fiber 2.8 g, Protein 31 g, SaturatedFat 6.1 g, Sodium 220 mg, Sugar 6 g

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 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 IN MUSTARD SAUCE



Chicken in Mustard Sauce image

Make and share this Chicken in Mustard Sauce recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 teaspoon salt
2 garlic cloves, smashed
1 small onion, very finely chopped
2 boneless skinless chicken breasts
1/4 cup butter or 1/4 cup margarine
1 chicken bouillon cube
1/4 cup water
1/2 tablespoon lemon juice
3/4 teaspoon dry mustard
1 teaspoon granulated sugar
1/2 tablespoon cornstarch
1 tablespoon water
pine nuts, toasted

Steps:

  • Mix first 4 ingredients together, coat chicken thoroughly.
  • Saute chicken in butter until golden, about 5 minutes.
  • Add water and bouillon cube.
  • Cover and simmer 30 minutes.
  • Remove chicken to warm platter.
  • Whisk together remaining ingredients.
  • Stir into chicken broth, cook until thickened.
  • Pour gravy over chicken.
  • Sprinkle with pine nuts just before serving.

CHICKEN IN MUSTARD SAUCE



Chicken in Mustard Sauce image

Although there are several chicken in mustard sauce recipes here on Zaar, I couldn't find one with these exact ingredients. I just love it, and the recipe makes enough sauce that you can enjoy it over noodles or rice. Although one of my favorite things is to have a nice crusty loaf of bread to sop up the sauce. From the Junior League of Phoenix.

Provided by breezermom

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinned chicken breasts, cut into 1 1/2 inch pieces
1 tablespoon vegetable oil
1/3 cup dry white wine
1/2 cup whipping cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried tarragon
1 dash ground red pepper

Steps:

  • Brown the chicken in the oil in a large skillet over medium-high heat for 4 minutes or until done, turning occasionally. Remove the chicken from the skillet, reserving the drippings in skillet. Set the chicken aside; keep warm.
  • Add the wine to the drippings; cook over high heat, deglazing pan by scraping the particles that cling to the bottom. Reduce heat to medium. Stir in the whipping cream, Dijon mustard, lemon juice, salt, pepper, tarragon and a dash or ground red pepper. Cook, uncovered, until the mixture is thick enough to cat a spoon, stirring occasionally. Add the reserved chicken. Bring to a boil; cover, and reduce the heat. Simmer for 5 minutes. Serve.

CHICKEN IN DILL MUSTARD SAUCE



Chicken in Dill Mustard Sauce image

Categories     Chicken     Mustard     Sauté     Quick & Easy     White Wine     Shallot     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
4 whole chicken legs (2 lb total)
3 tablespoons vegetable oil
3/4 cup chopped shallots (2 large)
1/2 cup dry white wine
1 cup low-sodium chicken broth
2 teaspoons whole-grain or coarse-grain mustard
1/4 cup chopped fresh dill

Steps:

  • Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.
  • Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.

CHICKEN IN CREAMY MUSTARD SAUCE



Chicken in creamy mustard sauce image

This is a delicious chicken recipe in a creamy sauce with a dash of mustard to hit the spot.

Provided by Shreya karmakar

Time 15m

Yield Serves 2

Number Of Ingredients 9

4-6 tbsp olive oil
8-10 garlic cloves, smashed
1 tbsp crushed pepper
200 gm cream cheese
150 ml milk
500 gm chicken (with or without bones), skinned
1 and 1/2 tbsp white mustard powder
1 tbsp dried italian seasoning
Salt to taste

Steps:

  • Mix the chicken with smashed garlic, salt and 1/2 tbsp pepper. Heat the oil in a non-stick frying pan and fry the chicken on low heat, turning occasionally, with cover on. Cook tenderly on all sides. Do not overcook or brown the chicken.
  • Meanwhile, beat the cream cheese and gently mix in the milk, the seasoning, remaining pepper and mustard powder. Add to the pan when the chicken is done on all sides. Cover and simmer on low heat until chicken is soft and completely cooked. If it becomes too dry before chicken is completely cooked, add more milk. Once cooked, remove the cover and simmer until desired consistency is reached. Add salt to taste.
  • Can be served with bread and/or boiled veggies.

SAUTEED CHICKEN IN MUSTARD AND HERB SAUCE



Sauteed Chicken in Mustard and Herb Sauce image

Feel as though you've been transported to France in under 30 minutes with this simple dish that's all about the creamy Dijon sauce.

Provided by Martha Stewart

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

Time 25m

Yield Serves 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (6 ounces each), pounded to 1/2-inch thick
Salt and pepper
2 tablespoons olive oil
1 medium shallots, minced (1/4 cup)
1/4 cup dry white wine, such as Pinot Grigio
1/2 cup chicken broth
2 tablespoons Dijon mustard
3 tablespoons heavy cream
2 tablespoons parsely, finely chopped

Steps:

  • Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Add chicken and cook until cooked through, 3-4 minutes per side (work in batches if necessary). Transfer chicken to a plate and keep warm.
  • Reduce heat to medium. Add shallot and cook, stirring, 1 minute. Add wine and broth and cook until reduced by half, about 2 minutes. Whisk in mustard and cream and simmer until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper.
  • Spoon sauce over chicken and serve with salad of parsley, sliced shallots, and lemon zest.

CHICKEN WITH ORANGE-MUSTARD SAUCE



Chicken with Orange-Mustard Sauce image

Drumsticks coated with an orange-mustard sauce are an ideal picnic food: delicious hot or cold and you don't even need a plate.

Provided by Sezzah

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 45m

Yield 4

Number Of Ingredients 9

2 pounds chicken drumsticks
1 dash salt
1 dash ground black pepper
3 tablespoons olive oil, divided
⅛ cup Dijon mustard
1 orange, zested
½ teaspoon ground cumin
½ teaspoon ground fennel seeds
⅛ cup chopped fresh cilantro

Steps:

  • Prick chicken in several places using a fork; arrange in a large dish in 1 layer. Season with salt and pepper and brush with 1 tablespoon olive oil. Cover and refrigerate for 15 to 30 minutes.
  • Meanwhile, whisk remaining 2 tablespoons olive oil, mustard, orange zest, cumin, and fennel together in a small glass bowl.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Brush chicken with orange-mustard sauce and arrange on the preheated grill. Cook, turning often and brushing with more of the sauce, until legs are no longer pink at the bone and juices run clear, 16 to 18 minutes. Transfer chicken to a platter and garnish with cilantro.

Nutrition Facts : Calories 431.8 calories, Carbohydrate 2.9 g, Cholesterol 138.3 mg, Fat 27.2 g, Fiber 0.4 g, Protein 41.3 g, SaturatedFat 6 g, Sodium 422.8 mg, Sugar 0.7 g

BREAST OF CHICKEN WITH MUSTARD SAUCE



Breast of Chicken With Mustard Sauce image

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 skinless boneless chicken breast halves, about 1 1/4 pounds
Salt and freshly ground pepper to taste
2 tablespoons canola or vegetable oil
12 baby carrots, trimmed and scraped
1/2 pound small mushrooms
2 tablespoons chopped shallots
1 teaspoon finely chopped garlic
1 tablespoon flour
1/2 cup dry white wine
1 cup fresh or canned chicken broth
1 tablespoon tomato paste
1 bay leaf
3 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley

Steps:

  • Sprinkle the chicken breasts on all sides with salt and pepper. Heat the oil in a skillet over medium-high heat and add the chicken. Cook until golden brown, about 4 minutes, and turn. Cook and brown for about 4 minutes more.
  • Pour off the fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken. Continue cooking and stirring for about 3 minutes.
  • Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 815 milligrams, Sugar 4 grams, TransFat 0 grams

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.

More about "chicken in mustard sauce recipes"

CHICKEN IN MUSTARD SAUCE (POULET à LA MOUTARDE) - MON …
chicken-in-mustard-sauce-poulet-la-moutarde-mon image
2020-01-04 Melt the butter in a large, heavy bottom pot (a dutch oven is good too) over medium-high heat. Once the pot is hot, add in the chicken. Cook each side …
From monpetitfour.com
4.6/5 (28)
Total Time 1 hr 10 mins
Category Main Course
Calories 423 per serving


CREAMY FRENCH MUSTARD CHICKEN - CAFE DELITES
creamy-french-mustard-chicken-cafe-delites image
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 each side, depending on the thickness of your chicken. Transfer …
From cafedelites.com


JAMIE OLIVER'S 5-INGREDIENT CREAMY MUSTARD CHICKEN
jamie-olivers-5-ingredient-creamy-mustard-chicken image
2020-05-15 Instructions. Place a 12-inch non-stick frying pan on a medium-high heat. Place all the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get dark golden and nutty, tossing occasionally, while you peel and finely slice the …
From thekitchn.com


HONEY MUSTARD CHICKEN | RECIPETIN EATS
honey-mustard-chicken-recipetin-eats image
2016-08-29 Sprinkle chicken with salt and pepper, then toss with Seasoning if using. Thickener: In a small bowl, mix together the mayonnaise and flour. Heat 1 1/2 tbsp oil in a skillet over medium high heat. Add chicken and cook for 2 minutes on each side …
From recipetineats.com


CHICKEN IN APPLE MUSTARD SAUCE | CHICKEN.CA
chicken-in-apple-mustard-sauce-chickenca image
Steps. Place each chicken breast between two sheets of plastic wrap. With a meat tenderizer, pound chicken breasts to flatten to about ½ inch (1.25 cm) thick. Melt butter (or margarine) over medium high heat in a non-stick skillet. Sauté breasts about 3 …
From chicken.ca


CHICKEN WITH MUSTARD CREAM SAUCE AND PASTA - AVERIE …
chicken-with-mustard-cream-sauce-and-pasta-averie image
2020-05-21 Return the pan to the heat and cook until liquid has reduced by half, about 5 minutes. Add the mustards and stir to combine. Turn the heat to low and add the cream, stirring to combine. Simmer for about 5 minutes to allow sauce to reduce …
From averiecooks.com


CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE | RECIPES
chicken-thighs-with-creamy-mustard-sauce image
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt. Heat 1 tablespoon olive oil in …
From barefootcontessa.com


GRILLED CHICKEN IN MUSTARD SAUCE RECIPE - NDTV FOOD
grilled-chicken-in-mustard-sauce-recipe-ndtv-food image
Juicy Chicken breast seasoned with salt & pepper, pungent mustard sauce with luscious cream, onions and white wine, grilled to the perfection. Lightly oil the grill or grill pan. Grill over a medium-high heat for about 3 to 4 minutes on each side, or until …
From food.ndtv.com


HONEY MUSTARD CHICKEN & POTATOES (ONE PAN) - CAFE …
honey-mustard-chicken-potatoes-one-pan-cafe image
Allow the honey mustard sauce to simmer for two minutes, then transfer to the hot oven and bake for 40-45 minutes, or until the chicken is completely cooked through to the bone and no linger pink in the middle.
From cafedelites.com


CHICKEN BREASTS WITH MUSTARD CREAM SAUCE RECIPE
chicken-breasts-with-mustard-cream-sauce image
2022-05-23 Make the sauce: While the chicken finishes cooking, return the skillet to medium heat and add the wine. Be careful since the oil in the pan will sputter a little when you add the wine. Cook for 5 minutes, or until the wine is reduced by about …
From simplyrecipes.com


CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE RECIPE
chicken-in-tarragon-mustard-cream-sauce image
Directions. In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until ...
From foodandwine.com


CHICKEN WITH MUSTARD CREAM SAUCE, CHICKEN RECIPES, …
Chicken with Mustard Cream Sauce, Chicken Recipes, Chicken Dinner Recipes, Creamy Chicken, Dinner.PRINT THE RECIPE HERE:http://www.familydinnerdelights.com/c...
From youtube.com


CHICKEN IN MUSTARD SAUCE RECIPE | MYRECIPES
Combine first 3 ingredients; sprinkle over chicken. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side, or until browned. Remove chicken from skillet, and set aside.
From myrecipes.com


CREAMY DIJON MUSTARD CHICKEN RECIPE | WHOLESOME YUM
2021-04-24 Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm. Add the remaining tablespoon of oil to the pan, along with the garlic.
From wholesomeyum.com


CHICKEN WITH MUSTARD SAUCE | YELLOWBLISSROAD.COM
2022-01-28 Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and 1 tablespoon of olive oil in the skillet. Add chicken to the skillet; you may need to do this in batches so you don't overcrowd the pan. Cook several minutes on each side, until …
From yellowblissroad.com


CHICKEN WITH MUSTARD CREAM SAUCE - THE PIONEER WOMAN
2012-02-27 Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate. Reduce the heat to medium. Add the garlic to the pan and …
From thepioneerwoman.com


CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE - THE CHUNKY CHEF
2021-02-17 Make Sauce. To the same skillet, add butter and heat over MED heat. Add onion and cook 3-4 minutes, until softened, stirring often and scraping the bottom of the skillet with a wooden spoon. Add garlic and cook about 1 minute more. Add chicken broth, both …
From thechunkychef.com


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 plate. In the same skillet, add the onions and season with salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent.
From tasteslovely.com


CHICKEN IN MUSTARD SAUCE RECIPE | MYRECIPES
Combine flour and 1/4 cup milk, stirring until smooth; add to pan. Stir in remaining 1/2 cup milk and mustard. Cook over medium heat, stirring constantly, until thickened. Return chicken to pan. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until chicken is …
From myrecipes.com


CREAMY HONEY MUSTARD CHICKEN - COOKING CLASSY
2021-09-16 Turn chicken and let cook until browned on opposite side and cooked through (165 degrees in center), about 5 minutes longer. While chicken is cooking in a small mixing bowl mix together dijon mustard, yellow mustard, honey, and cayenne pepper. In a separate small mixing bowl whisk together 1 Tbsp chicken broth with cornstarch. Set mixtures aside.
From cookingclassy.com


CHICKEN IN CHEESE AND MUSTARD SAUCE | DINNER RECIPES | GOODTO
2019-07-02 Place the chicken fillets in a shallow ovenproof dish, cover and bake the chicken for 20 mins. Meanwhile, make the cheese sauce. Melt the butter in a pan. Stir in the flour and cook for 1-2 mins. Remove the pan from the heat and gradually stir in the milk. Return the pan to the heat and slowly bring to the boil, stirring all the time.
From goodto.com


GRILLING CHICKEN WITH MUSTARD - THESUPERHEALTHYFOOD
2022-06-19 Split sauce: Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken. Cover with plastic wrap and let it sit for about 30-45 minutes at room temperature. Cover with plastic wrap and let it sit for about 30-45 minutes at room temperature.
From thesuperhealthyfood.com


3 INGREDIENT CHICKEN IN MUSTARD SAUCE - HEADBANGER'S KITCHEN
2021-02-26 Make sure it's at room temp so it cooks properly. Heat the oil in your pan and then when hot add the chicken and pan fry for about 3-4 min on each side. Once cooked remove from the pan and deglaze the pan with water (about 30ml or so) and then add in the mustard and mix everything well.
From headbangerskitchen.com


SAUTEED CHICKEN IN CREAMY MUSTARD SAUCE - CLEAN FOOD CRUSH
2021-03-19 Allow the wine to cook until reduced by half, about 2 minutes. Meanwhile in a small bowl whisk the milk, mustard, and flour together really well until smooth. Pour your milk mixture into the skillet and stir in the chives. Simmer over medium-low heat, stirring constantly until your sauce thickens, about 2 …
From cleanfoodcrush.com


CHICKEN IN MUSTARD CREAM SAUCE RECIPE - LIFEMADEDELICIOUS.CA
2011-09-08 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.
From lifemadedelicious.ca


BAKED CHICKEN BREASTS WITH MUSTARD SAUCE - GREATIST
2021-10-21 Heat the oven to 425°F and arrange a rack in the middle. Season the chicken breasts all over with salt and black pepper. Set a large, heavy, ovenproof frying pan …
From greatist.com


CHICKEN WITH MUSTARD CREAM SAUCE — LET'S DISH RECIPES
2021-10-13 Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm. Pour chicken broth into hot skillet. Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes. Pour sauce over chicken and serve.
From letsdishrecipes.com


PAN-SEARED CHICKEN IN MUSTARD SAUCE | RECIPE | KITCHEN STORIES
salt. pepper. large bowl. paper towel. Wash chicken breast and pat dry. Add a portion of the whole grain mustard and olive oil to a large bowl and stir to combine. Season with salt and pepper. Toss chicken breast in the mustard mixture, transfer to a plate, and let marinate for at least 30 min.
From kitchenstories.com


BEST SKILLET CHICKEN THIGHS WITH LUXURIOUS MUSTARD PAN SAUCE …
2016-02-11 Step 1. Pre-heat the oven to 175˚C (350˚F). Step 2. Season the chicken generously on both sides with salt and fresh black pepper. Step 3. Heat the oil and butter in a large skillet over medium heat. Step 4. Sear the chicken, skin side down first for 3 …
From foodnetwork.ca


CHICKEN IN MUSTARD CREAM SAUCE - LAUGHING SPATULA
Reduce heat to medium. Add additonal tablespoon of butter and mushrooms. Saute 4-5 minutes or until a deep brown color. Add garlic and saute' for another minute. Sprinkle flour over mushrooms. Stir until no flour remains visable. Add chicken stock, cream, dijon mustard and tarragon. Simmer for 2 …
From laughingspatula.com


HONEY MUSTARD MAYONNAISE CHICKEN - THERESCIPES.INFO
4 skinless, boneless chicken breast halves Add all ingredients to shopping list Directions Step 1 Preheat the grill for medium heat. Step 2 In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Step 3
From therecipes.info


CHICKEN IN MUSTARD SAUCE RECIPE - THE HUNGRY BLUEBIRD
2016-10-12 Remove pan from heat. Transfer chicken to a plate. Whisk in 1 tablespoon of grainy mustard and 3 tablespoons heavy cream. Return to low heat, bring to simmer and taste for salt and pepper. If the sauce seems too thick, thin it out with a little warm water. Nestle chicken back in pan and sprinkle with chopped parsley.
From thehungrybluebird.com


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 »

    #weeknight     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #very-low-carbs     #main-dish     #poultry     #french     #easy     #european     #chicken     #stove-top     #dietary     #low-carb     #low-in-something     #meat     #chicken-breasts     #equipment     #presentation     #served-hot     #3-steps-or-less

Related Search