CHICKEN WITH WHOLE GRAIN MUSTARD CREAM SAUCE
Steps:
- Combine the coriander, red pepper, thyme and sea salt in a medium sized mixing bowl.
- Grate the garlic into the bowl and add 3 tablespoon of olive oil. Mix altogether.
- Add the chicken and toss with your hands to cover with the marinate.
- Add 1 tablespoon of thyme leaves, toss and transfer to a sealed container or zip lock bag to marinate in the refrigerator for 2 hours.
- 30 minutes before cooking, remove the chicken from the fridge and finely dice the onion.
- Pre-heat your saute pan to medium high. Add 3 tablespoons of olive oil to the hot pan. Make sure the pan surface is completely coated by tilting the pan back and forth. When the pan starts to smoke just a little bit, it is ready.
- Carefully add the chicken to the pan and lower the heat to medium. Because this is a cream sauce, you don't want to sear the meat too dark or caramelize the onions too brown. This prevents the drippings from giving the sauce too dark a color.
- Saute the chicken 2 minutes per side until golden brown and transfer to a plate. Discard any excess oil in the pan leaving just a little to cook the onions.
- Add the onions and 1 tablespoon of fresh thyme leaves and cook gently until golden brown, about 5 minutes.
- Add ½ cup of white wine and using a wooden spoon or wooden spatula, scrape any drippings stuck to the pan. (Deglazing) Reduce this liquid to a syrup and add another ½ cup of wine. Reduce the additional wine to an essence and add ½ the heavy cream. Reduce the heat to medium low and simmer the cream and onions until reduced by half.
- Add the remaining ½ cup of cream and the whole grain mustard. Using your wooden spoon, stir until the sauce is completely incorporated.
- Add your remaining fresh thyme leaves.
- Adjust the seasonings, add the chicken and any accumulated juices back to the pan and cover.
- Simmer, turning once until completely cooked.
CHICKEN (OR PORK) WITH WHOLE GRAIN MUSTARD CREAM SAUCE
This recipe comes from Chef Jim Ruch, a boat chef from Florida who travels all over the world cooking on various size yachts for all sorts of interesting people. I will use the word "chicken" generically here, but this recipe is very versatile. You can create new versions just by changing some of the ingredients while using the same cooking technique. Not only is this recipe great with chicken breasts, it can be used with pork or fish too with a few minor adjustments.
Provided by Sandi From CA
Categories Chicken
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade, combine the coriander, red pepper, thyme and sea salt in a medium sized mixing bowl. Mix olive oil in a bowl with garlic. Add the chicken and toss with your hands to cover with the marinate. Add 1 tablespoon of thyme leaves, toss and transfer to a sealed container or zip lock bag to marinate in the refrigerator for 2 hours.
- 30 minutes before cooking, remove the chicken from the fridge.
- Pre-heat your sauté pan to medium high. Add 3 tablespoons of olive oil to the hot pan. Make sure the pan surface is completely coated by tilting the pan back and forth. When the pan starts to smoke just a little bit, it is ready.
- Carefully add the chicken to the pan and lower the heat to medium. Because this is a cream sauce, you don't want to sear the meat too dark or caramelize the onions too brown. This prevents the drippings from giving the sauce too dark a color.
- Sauté the chicken 2 minutes per side until golden brown and transfer to a plate. Discard any excess oil in the pan leaving just a little to cook the onions. Add the onions and 1 tablespoon of fresh thyme leaves and cook gently until golden brown, about 5 minutes.
- Add 1/2 cup of white wine and using a wooden spoon or wooden spatula, scrape any drippings stuck to the pan. (Deglazing) Reduce this liquid to a syrup and add another 1/2 cup of wine. Reduce the additional wine to an essence and add 1/2 the heavy cream. Reduce the heat to medium low and simmer the cream and onions until reduced by half.
- Add the remaining 1/2 cup of cream and the whole grain mustard. Using your wooden spoon, stir until the sauce is completely incorporated. Now add your remaining fresh thyme leaves. Adjust the seasonings, add the chicken and any accumulated juices back to the pan and cover.
- Simmer, turning once until completely cooked.
Nutrition Facts : Calories 773, Fat 51.5, SaturatedFat 24.4, Cholesterol 253.8, Sodium 1898.7, Carbohydrate 12.9, Fiber 3, Sugar 3, Protein 50.7
PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE
Provided by Daphne Brogdon
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
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.
PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD
Steps:
- Preheat oven to 400 degrees F.
- Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.
- Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm.
- Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.
MUSTARD CREAM SAUCE
An easy Mustard Cream Sauce recipe
Categories Sauce Milk/Cream Mustard Summer Shallot Simmer Boil Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
CREAMY WHOLE-GRAIN MUSTARD SAUCE
Make and share this Creamy Whole-Grain Mustard Sauce recipe from Food.com.
Provided by Chocolatl
Categories Sauces
Time 20m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
- Add shallots and saute until soft, about 2-3 minutes.
- Add vinegar and cook for 1 minute.
- Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
- Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
- Remove from heat and whisk in remaining butter.
- Strain into a small bowl.
- Whisk in mustard, salt and pepper.
- Cover and refrigerate until ready to use, up to 24 hours.
Nutrition Facts : Calories 1375.7, Fat 137.1, SaturatedFat 85.3, Cholesterol 420.9, Sodium 536.7, Carbohydrate 16.4, Fiber 1.3, Sugar 1.7, Protein 6.9
SAUTEED CHICKEN IN MUSTARD-CREAM SAUCE
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
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
More about "chicken or pork with whole grain mustard cream sauce recipes"
MUSTARD CREAM SAUCE - CULINARY HILL
From culinaryhill.com
10 BEST SOUR CREAM DIJON MUSTARD SAUCE RECIPES - YUMMLY
From yummly.com
CHICKEN IN MUSTARD CREAM SAUCE - LAUGHING SPATULA
From laughingspatula.com
MUSTARD CHICKEN RECIPE (WAIT UNTIL YOU TRY THE SAUCE) - LAVENDER …
From lavenderandmacarons.com
3 INGREDIENT CHICKEN IN MUSTARD SAUCE - HEADBANGER'S KITCHEN
From headbangerskitchen.com
CREAMY FRENCH MUSTARD CHICKEN - CAFE DELITES
From cafedelites.com
CREAMY MUSTARD CHICKEN RECIPE | TASTES LOVELY
From tasteslovely.com
JAMIE OLIVER'S 5-INGREDIENT CREAMY MUSTARD CHICKEN - KITCHN
From thekitchn.com
CHICKEN WITH MUSTARD CREAM SAUCE — LET'S DISH RECIPES
From letsdishrecipes.com
PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE - RECIPETIN …
From recipetineats.com
HONEY & WHOLE GRAIN DIJON MUSTARD CHICKEN - CONCOCTIONS WITH …
From concoctionswithoptions.com
WHOLE GRAIN MUSTARD PAN SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN TENDERS WITH WHOLE GRAIN MUSTARD CREAM SAUCE
From chefnotrequired.com
CREAMY MUSTARD CHICKEN - RECIPE RUNNER
From reciperunner.com
CHICKEN (OR PORK) WITH WHOLE GRAIN MUSTARD CREAM SAUCE
From plain.recipes
MUSTARD CREAM SAUCE WITH CHICKEN - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
WHOLE GRAIN MUSTARD CREAM SAUCE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
CHICKEN WITH MUSTARD CREAM SAUCE - THE PIONEER WOMAN
From thepioneerwoman.com
CREAM SAUCE RECIPES (FOR PASTA, CHICKEN, SALMON, SHRIMP, PORK, …
From craftbeering.com
ROASTED CHICKEN AND WHOLE GARLIC WITH CREAM AND MUSTARD SAUCE
From whatifeedmyfamily.com
CREAMY MUSTARD CHICKEN - THE WHOLE COOK
From thewholecook.com
CREAMY MUSTARD SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHOLE GRAIN MUSTARD PAN SAUCE | SAUCED - SERIOUS EATS
From seriouseats.com
CHICKEN WITH CREAMY PARMESAN MUSTARD SAUCE - LAVENDER
From lavenderandmacarons.com
CHICKEN IN MUSTARD CREAM SAUCE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
10 BEST CHICKEN WITH WHOLE GRAIN MUSTARD SAUCE RECIPES - YUMMLY
From yummly.co.uk
MUSTARD CREAM SAUCE FOR CHICKEN, BEEF, AND MORE
From thecookierookie.com
CREAMY HONEY MUSTARD CHICKEN WITH CRISPY BACON - CAFE DELITES
From cafedelites.com
COUNTRY CHICKEN BREAST WITH MUSTARD CREAM SAUCE - COUNTRY …
From countryrecipebook.com
10 BEST CHICKEN WITH WHOLE GRAIN MUSTARD SAUCE RECIPES
From yummly.com
CREAMY MUSTARD SAUCE FOR SALMON - READY IN ABOUT 5-6 MINUTES!
From recipesformen.com
RICH CREAMY MUSTARD SAUCE - STAY AT HOME MUM
From stayathomemum.com.au
CHICKEN WITH CREOLE MUSTARD CREAM SAUCE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
15 PORK TENDERLOIN MUSTARD SAUCE RECIPE - SELECTED RECIPES
From selectedrecipe.com
PORK CHOPS WITH CREAMY MUSTARD SAUCE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!) - RACHEL COOKS®
From rachelcooks.com
PORK WITH CREAMY WHITE WINE AND MUSTARD SAUCE
From cookingwithbry.com
PORK MEDALLIONS WITH GRAINY MUSTARD SAUCE RECIPE | MYRECIPES
From myrecipes.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 »
You'll also love