CHICKEN WITH MUSTARD CREAM ON WATERCRESS
Categories Chicken Leafy Green Mustard Poultry Vegetable Sauté Quick & Easy Summer Watercress Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Divide watercress between 2 plates. Place chicken between sheets of waxed paper. Using rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Sprinkle chicken with salt and pepper.
- Melt butter in heavy medium skillet over medium heat. Add chicken; sauté until cooked through, about 4 minutes per side. Place chicken atop watercress. Add broth, cream and mustard to skillet. Boil until sauce thickens, whisking often, about 2 minutes. Season with salt and pepper. Spoon sauce over chicken.
GINGER CHICKEN WITH WATERCRESS
Provided by Food Network Kitchen
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
- Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
- Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.
CHICKEN WITH MUSTARD CREAM SAUCE
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.
WATERCRESS CHICKEN
I like watercress salads, so I tried this recipe and really enjoyed it. The watercress adds a very mild peppery taste that complements the other ingredients. Enjoy!
Provided by TasteTester
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat for about 2 minutes. Sprinkle chicken with salt and pepper to taste; add to skillet and cook 5 minutes, turning once, until lightly browned. Drain off any fat; add broth, soy sauce, lime juice and ginger. Reduce heat and simmer chicken mixture for 20 minutes, until cooked through and the chicken is no longer pink in the center. With a slotted spoon, transfer chicken to a plate; cover and keep warm.
- Cut each bunch of watercress in half; add to skillet along with the green onions and cilantro; cover and cook 2-3 minutes, until onions are tender-crisp.
- Divide the greens and broth mixture between 4 serving plates. Place 2 chicken thighs over top of greens, and serve with rice, if desired.
Nutrition Facts : Calories 366.3, Fat 11.6, SaturatedFat 3, Cholesterol 235.5, Sodium 1004.7, Carbohydrate 3.6, Fiber 1, Sugar 1, Protein 59.2
CHICKEN IN CREAMY MUSTARD SAUCE
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
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.
MUSTARD CHICKEN
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
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
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
CREAM OF CHICKEN & WATERCRESS SOUP
A lovely Warming Chicken soup,I serve it with Garlic toasts. You can add some finely chopped up chicken meat if you prefer a chunkier Soup.
Provided by Norahs Girl
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan.
- When hot and bubbly, stir in flour and mustard.
- Continue to stir until mixture turns golden.
- Gradually add chicken stock, stirring or whisking constantly to smooth away any little lumps of flour.
- Sprinkle with seasoning to taste.
- Whisk yolks into cream.
- Slowly add a little thickened chicken stock and blend.
- Remove pot of chicken stock from the heat.
- While stirring, carefully pour egg/cream mixture into remaining hot stock.
- Add tapioca.
- Add white wine and watercress.
- Reheat carefully but do not bring to the boil as soup will curdle.
- Swirl in whipped cream and serve in heated soup plates.
Nutrition Facts : Calories 554.6, Fat 39.9, SaturatedFat 20.3, Cholesterol 173.6, Sodium 572.3, Carbohydrate 30.9, Fiber 2.8, Sugar 7, Protein 16
MUSTARD WATERCRESS SAUCE
Can be prepared in 45 minutes or less.
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- In a saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and boil the mixture until the wine is almost evaporated. Remove the pan from the heat and whisk in the sour cream, the mustards, the watercress, the water, and salt and pepper to taste. Serve the sauce at room temperature with poached fish or steamed or grilled vegetables.
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