Chicken With Lemon Mustard Sauce And Seared Radicchio Recipes

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CHICKEN BREASTS WITH FENNEL-MUSTARD BUTTER AND RADICCHIO



Chicken Breasts with Fennel-Mustard Butter and Radicchio image

Categories     Chicken     Fish     Mustard     Vegetable     Sauté     Low Carb     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14

Fennel-mustard butter
1 tablespoon fennel seeds
1/2 cup (1 stick) butter, room temperature
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
Chicken
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
6 skinless boneless chicken breast halves, pounded to 1/3-inch thickness
4 anchovy fillets, chopped
4 cups thinly sliced radicchio
2 tablespoons drained capers

Steps:

  • For Fennel-mustard butter:
  • Stir fennel seeds in small skillet over high heat until beginning to brown, about 1 minute. Place in spice mill and grind to coarse powder. Transfer to small bowl. Add remaining ingredients; stir to blend. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
  • For Chicken:
  • Whisk oil, lemon juice, and garlic in small bowl to blend. Place chicken in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil mixture over. Turn to coat. Cover with plastic wrap; refrigerate at least 1 hour and up to 3 hours.
  • Heat 2 heavy large skillets over medium-high heat. Add 3 chicken breasts with some of marinade to each skillet; sauté until cooked through, about 3 minutes per side. Transfer chicken to platter. Place 2 teaspoons fennel-mustard butter atop each chicken breast. Melt 1/4 cup mustard-fennel butter in 1 skillet over medium-high heat. Add anchovies; mash with fork. Stir in radicchio and capers; sauté until radicchio just begins to wilt, about 1 minute. Spoon radicchio atop chicken breasts.

SESAME CHICKEN WITH MUSTARD SAUCE



Sesame Chicken with Mustard Sauce image

For variety, you can make a cracker-crumb coating for my chicken...substitute turkey for chicken...or grill it instead of baking it. I've even served the chicken in strips with a sauce so it becomes a fun finger food for dipping. -Wanda White, Antioch, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 19

1-1/2 cups buttermilk
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon soy sauce
1/2 teaspoon dried oregano
2 garlic cloves, minced
6 boneless skinless chicken breast halves (about 1-1/2 pounds)
2 cups dry bread crumbs
1/2 cup sesame seeds
1/4 cup butter, melted
1/4 cup shortening, melted
SAUCE:
1-1/2 cups prepared mustard
1-1/2 cups plum jam
4-1/2 teaspoons prepared horseradish
1-1/2 teaspoons lemon juice

Steps:

  • In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. , In a shallow dish, combine bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Combine butter and shortening; drizzle over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. , Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken.

Nutrition Facts :

CHICKEN WITH LEMON-MUSTARD SAUCE AND SEARED RADICCHIO



Chicken with Lemon-Mustard Sauce and Seared Radicchio image

A drizzle of tangy lemon-mustard sauce brightens chicken cutlets while mellowing crisp-tender wedges of quick-cooked radicchio.

Provided by Martha Stewart

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

Time 30m

Number Of Ingredients 9

2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 1/2 pounds chicken cutlets (about 8)
1 1/2 pounds chicken cutlets (about 8)
2 tablespoons Dijon mustard
2 tablespoons capers, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons butter, cold, cubed
2 heads radicchio (8 ounces each), quartered through core

Steps:

  • Place flour in a shallow bowl; season with salt and pepper. Dredge chicken in flour, shaking off excess.
  • In a large skillet, heat 1 tablespoon oil over medium-high. Add half the cutlets; cook until lightly browned and cooked through, 1 to 3 minutes per side (reduce heat if browning too quickly). Transfer chicken to a plate, and cover with aluminum foil to keep warm. Cook remaining cutlets, and add to plate; cover and set aside (reserve skillet).
  • In a large skillet, heat 1 tablespoon oil over medium-high. Add half the cutlets; cook until lightly browned and cooked through, 1 to 3 minutes per side (reduce heat if browning too quickly). Transfer chicken to a plate, and cover with aluminum foil to keep warm. Cook remaining cutlets, and add to plate; cover and set aside (reserve skillet).
  • Wipe out skillet with a paper towel. Add remaining tablespoon oil, and place over high heat. Add radicchio, cut side down, and sear, without turning, until lightly charred, 1 to 2 minutes. Turn and repeat on other side. Serve chicken and radicchio drizzled with sauce.

CHICKEN FRICASSéE WITH LEMON MUSTARD SAUCE



Chicken Fricassée with Lemon Mustard Sauce image

There may be more sauce than you need to serve with the chicken. Use the leftovers on mashed potatoes or simply freeze for another time.

Categories     Milk/Cream     Chicken     Mustard     Poultry     Braise     Roast     Sauté     Quick & Easy     Dinner     Lemon     White Wine     Winter     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield 4-6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 (3 1/2- to 4-lb) free-range chicken, cut into 8 serving pieces
2 teaspoons salt
1 teaspoon black pepper
3/4 cup plus 2 tablespoons all-purpose flour
3 carrots, chopped
2 onions, chopped
5 garlic cloves, chopped
2 cups heavy cream
1 1/4 cups dry white wine
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
1 teaspoon fresh thyme leaves
1 Turkish or 1/2 California bay leaf
1/2 cup water
3 tablespoons unsalted butter

Steps:

  • Put oven rack in middle position and preheat oven to 500°F.
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
  • Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
  • Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
  • Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
  • Serve chicken with sauce.

CHICKEN FRICASSEE WITH LEMON MUSTARD SAUCE



Chicken Fricassee With Lemon Mustard Sauce image

Make and share this Chicken Fricassee With Lemon Mustard Sauce recipe from Food.com.

Provided by MarraMamba

Categories     Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/4 cup vegetable oil
1 roasting chicken, cut into 8 serving pieces
2 teaspoons salt
1 teaspoon black pepper
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
3 carrots, chopped
2 onions, chopped
5 garlic cloves, chopped
2 cups heavy cream
1 1/4 cups dry white wine
1/4 cup fresh lemon juice
1/4 cup Dijon mustard
1 teaspoon fresh thyme leave
1 bay leaf
1/2 cup water
3 tablespoons unsalted butter

Steps:

  • Put oven rack in middle position and preheat oven to 500°F.
  • Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper, then dredge, 1 piece at a time, in 3/4 cup flour (total), knocking off excess. Brown in 4 batches, turning over occasionally, until golden, 5 to 6 minutes per batch. Transfer to a platter as browned.
  • Stir together carrots, onions, garlic, cream, wine, lemon juice, mustard, thyme, bay leaf, and remaining teaspoon salt and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot, then bring to a gentle boil over moderate heat, stirring occasionally. Add chicken (chicken will not be completely submerged) and partially cover pot, then braise in oven 25 minutes.
  • Reduce oven temperature to 350°F and braise 20 minutes more. Transfer chicken to a clean platter and keep warm, loosely covered with foil.
  • Pour cooking liquid through a sieve into a bowl, discarding solids, then stir in water. Melt butter in a 2 1/2- to 3-quart heavy saucepan over moderately low heat, then whisk in remaining 2 tablespoons flour and cook roux, whisking constantly, 3 minutes. Add cooking liquid in a fast stream, whisking vigorously, then cook at a bare simmer, whisking constantly, 5 minutes.
  • Serve chicken with sauce.

SEARED LEMON CHICKEN



Seared Lemon Chicken image

From an old recipe card that I came across during a clean up, looks good. Times are estimated but have included 30 minute marinating time in the cooking time.

Provided by ImPat

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

4 (100 g) boneless skinless chicken breasts (4 oz)
1 tablespoon lemon juice
2 garlic cloves (peeled and minced)
1 tablespoon honey (clear)
1 tablespoon balsamic vinegar
2 tablespoons olive oil
2 tablespoons parsley (chopped)
1 lemon (zest of)
1 lemon (wedged for garnish)

Steps:

  • Place the chicken breasts side by side in a shallow dish (non reactive, not metal).
  • Mix together the lemon juice, garlic, honey, balsamic vinegar, 1 tablespoon olive oil and 1 tablespoon chopped parsley and pour over the chicken.
  • Turn the breasts over until well coated and the marinate in the fridge for 30 minutes.
  • Brush a non stick griddle or skillet/fry pan with the remaining oil and heat until very hot.
  • Lift the chicken breasts from the dish (reserve the marinade) and and put them in the pan/griddle and sear quickly for 1 to 2 minutes on each side until the chicken browns, lower the heat and add the reserved marinade cook for about 10 minutes or until the chicken is done, turning the breasts once or twice.
  • Once cooked transfer to serving plate and cover each with an equal amount of the zest and the remaining parsley.
  • Cut the lemon into wedges and serve with the chicken.
  • Suggested you accompany with rice and steam vegetables.

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

PAN-SEARED CHICKEN WITH MUSTARD SAUCE



Pan-Seared Chicken With Mustard Sauce image

A delicious recipe DH and I tried from Williams-Sonoma, which is perfect for a busy night, as there is virtually no prep! The mustard cream sauce is very flavorful.

Provided by Dr. Jenny

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves (about 1.5-2 lb total)
salt, to taste
fresh ground pepper, to taste
3 tablespoons unsalted butter
1 teaspoon mustard seeds
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard

Steps:

  • Place chicken between 2 sheets of waxed paper. Using meat mallet, lightly pound chicken until it is 1/2 inch thick. Season generously with salt and pepper.
  • In a large fry pan over medium-high heat, melt butter. Add chicken breasts, and cook, turning once, until golden on both sides and opaque throughout, 8-10 minutes total. Transfer chicken to a separate plate.
  • Keep the pan on medium-high heat, and stir mustard seeds into the pan drippings. Cook, stirring for about 15 seconds. Add the wine and broth and bring to a simmer.
  • Reduce heat to medium and cook, stirring until slightly reduced, 1-2 minutes.
  • Stir in cream and mustard and cook for 1 minute to blend the flavors.
  • Return chicken breast halves and any accumulated juices to the pan, reduce heat to medium, and simmer for about 1 minute. Season with salt and pepper.
  • Slice the chicken and divide among dinner plates. Drizzle with sauce and serve immediately.

Nutrition Facts : Calories 289.1, Fat 17.8, SaturatedFat 9.6, Cholesterol 118.8, Sodium 292, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 26.3

CHICKEN WITH LEMON, MUSTARD AND TARRAGON



Chicken With Lemon, Mustard and Tarragon image

Chicken is great at soaking up the flavours in this dish and the mustard gives it an extra punch. Good served with rice and steamed green beans.

Provided by English_Rose

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 ounce butter
4 chicken breasts
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 cup white wine
1 cup chicken broth
3/4 cup heavy cream
3 tablespoons Dijon mustard
3 teaspoons lemon juice
1 ounce fresh tarragon, chopped
salt and pepper, to season

Steps:

  • Heat the oil and butter in a heavy based frying pan over a medium-high heat. Sauté the chicken breasts for 2-3 mins on each side or until golden brown. Transfer to a plate.
  • In the same pan in the remaining butter mixture, gently fry the onion and garlic over a medium heat until really soft, about 10 minutes.
  • Add the wine and simmer for a few minutes Then add the broth, bring to the boil and simmer for a minute before whisking in the cream, lemon juice, mustard and half of the fresh tarragon.
  • Bring back to the boil and whisk thoroughly.
  • Return the chicken breasts to the pan, cook for 7-10 mins or until cooked through. Scatter over the remaining tarragon and season to taste.
  • Serve the chicken with the sauce and rice and steamed green beans.

Nutrition Facts : Calories 535.8, Fat 37.4, SaturatedFat 16.7, Cholesterol 161.6, Sodium 452.6, Carbohydrate 10.3, Fiber 1.3, Sugar 2.1, Protein 34.8

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From foodservice.sunkist.com


SEARED CHICKEN BREASTS WITH LEMON & GARLIC CHIVE SAUCE
Make the sauce. In the same pan, heat 2 tbsp butter (double for 4 portions) on medium. Add the demi-glace, ⅔ of the garlic chives, the lemon juice and ⅓ cup water (double for 4 portions). Bring to a simmer and cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until reduced; season with S&P .
From makegoodfood.ca


RECIPE: SEARED CHICKEN & LEMON-DIJON SAUCE WITH AUTUMN …
Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 4 Cook & slice the chicken: Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend.
From blueapron.com


DOWN THE HATCH: CHICKEN WITH LEMON AND MUSTARD SAUCE
Remove skillet from heat and whisk in mustard, capers, lemon juice, and any accumulated juices on the plate from the chicken. Add butter and whisk until creamy, about 1 minute. Season with salt and pepper. 4. Serve chicken drizzled with sauce. The sauce was a nicely tangy. It was plenty for one pound of chicken, but I would have wanted more if ...
From downthehatchblog.blogspot.com


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