Chicken With Mustard Sauce Recipes

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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 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 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

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.

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 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

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

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

CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE



Carolina Smothered Chicken with Creamy Mustard Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

1 cup all-purpose flour
1 tablespoon House Seasoning, recipe follows
4 bone-in chicken thighs
1 cup canola oil
1 medium onion, diced
2 tablespoons unsalted butter
4 cloves garlic, minced (about 1 tablespoon)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/3 cup low-sodium chicken stock or broth
1 1/2 cups heavy cream
2 to 8 tablespoons Dijon mustard
1 teaspoon ground mustard
2 tablespoons chopped fresh parsley
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper

Steps:

  • For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
  • Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
  • For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

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

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.

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 GRAINY-MUSTARD SAUCE



Chicken with Grainy-Mustard Sauce image

Poaching chicken in a flavorful broth produces moist, tender meat.

Provided by Martha Stewart

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

Number Of Ingredients 14

4 chicken breast halves, bone in, skinned
2 carrots, scrubbed
2 small onions, peeled and cut in half
2 celery stalks, cut into 3-inch pieces
1 bay leaf
10 sprigs flat-leaf parsley
1 cup dry white wine
1 tablespoon black peppercorns
3/4 cup dried apricots
2 cups fresh pineapple in 1-inch cubes
Salt and freshly ground pepper
1/2 teaspoon chopped fresh tarragon
1 teaspoon grainy mustard
1/4 pound baby lettuce, such as mache

Steps:

  • Place chicken, carrots, onions, celery,bay leaf, parsley, wine, and peppercorns ina stockpot. Add water to cover (about 3quarts); bring to a boil. Reduce heat soliquid is at a bare simmer. Poach, adjusting heat to maintain bare simmer andskimming any scum off the top, untilchicken is cooked, 20 to 25 minutes.
  • Remove chicken from stock; use a sharpknife to remove meat from bones. Placemeat in a dish; add stock to just cover. Return bones to pot; simmer until very flavorful, about 1 hour. Pass stock through a cheesecloth-lined strainer; discard solids.
  • In a clean saucepan, return stock to aboil. Reduce heat so stock is at a baresimmer. Add apricots and pineapple andpoach until tender, about 10 minutes.With a slotted spoon, remove fruit; season fruit with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 teaspoon tarragon.
  • Raise heat to high; cook stock until reduced to 1/3 cup, 45 minutes. Reduce heattolow; whisk in mustard, 1/4 teaspoon eachsalt and tarragon, and 1/8 teaspoon pepper.
  • Divide the lettuce among 4 plates. Slicechicken; place on greens. Pour mustardsauce over chicken and serve with reserved apricot-and-pineapple mixture.

Nutrition Facts : Calories 318 g, Cholesterol 53 g, Fat 3 g, Fiber 4 g, Protein 32 g, Sodium 377 g

GRILLED CHICKEN WITH MUSTARD SAUCE



Grilled Chicken With Mustard Sauce image

These tasty chicken breasts, brushed with basil butter during grilling, and then served with a tangy mustard sauce is a nice change from the ordinary. A green vegetable, tomato wedges, and a garnish of fresh basil compliments the dish.

Provided by byZula

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup butter or 1/4 cup margarine
1 teaspoon garlic powder
1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil
3/4 teaspoon onion powder
1/3 cup mayonnaise or 1/3 cup salad dressing
2 tablespoons dijon-style mustard
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1 dash onion powder
1 dash garlic powder
1 dash white pepper
2 drops bottled hot pepper sauce

Steps:

  • To make Basil Butter: In small saucepan, melt the butter or margarine over low heat. Stir in 1 teaspoon garlic powder, the basil, and the 3/4 teaspoon onion powder. Set aside.
  • To make the Mustard Sauce: Stir together all ingredients in a small bowl. Refrigerate sauce until you are ready to serve.
  • To prepare the chicken: Trim any fat, rinse and pat dry. Place each breast between two pieces of plastic wrap. Working from the center to the outer edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.
  • Grill the chicken for 10 to 12 minutes or until the chicken is tender and no longer pink. Halfway through the grilling, turn the chicken over and generously brush each with the Basil Butter Sauce. Serve the chicken with the mustard sauce.
  • I have always served the Mustard Sauce cold, however, it can be served warm. After mixing, place it in a small sauce pan and cook and stir until heated through. Keep warm until serving.
  • I uaually double the sauce recipe to have extra on hand. It is excellent on ham and roast beef as well.

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

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

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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 and thicken. Taste sauce and add salt and pepper to taste.
From averiecooks.com


BAKED CHICKEN BREASTS WITH HONEY MUSTARD SAUCE - CAFE DELITES
2020-11-06 Instructions. Preheat oven to 400°F (200°C). Lightly grease a baking dish. Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well. Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika.
From cafedelites.com


CHICKEN WITH CREAMY MUSTARD CHIVE SAUCE — MORE THAN GOURMET
Heat a large skillet over medium-high heat. When the pan is hot, add the butter. Add the chicken and sauté until it is browned on both sides and cooked through, 3-4 minutes per side. Transfer the chicken breasts to a plate and set aside. Reduce the heat to medium, add the shallots to the pan, and sauté them until they're tender and just ...
From morethangourmet.com


PAN SEARED CHICKEN WITH A CREAMY MUSTARD SAUCE - THE CHUNKY …
2015-05-26 Instructions. Heat oil in a large skillet over medium-high heat. While the oil is heating up, season both sides of the chicken breasts with salt, pepper, onion flakes, and dried thyme. Add chicken to the skillet and cook 6-7 minutes per side until cooked through and golden brown. Transfer to a plate, cover loosely with foil.
From thechunkychef.com


CHICKEN WITH MUSTARD - RECIPE GIRL
2020-09-27 In a large bowl, combine the Dijon mustard with the paprika, a few grinds of pepper and the salt. Add the chicken pieces to the mustard mixture and toss to combine. Be sure to lift up the skin and rub the mustard mixture underneath. You can also choose to remove the skin and use skinless chicken. Heat a large skillet or Dutch oven over medium ...
From recipegirl.com


HONEY MUSTARD CHICKEN | RECIPETIN EATS
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 or …
From recipetineats.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


10 BEST DIJON MUSTARD SAUCE CHICKEN RECIPES | YUMMLY
2022-05-06 Rhubarb BBQ Sauce Grilled Chicken House of Nash Eats. rhubarb, hot sauce, sweet onion, cider vinegar, molasses, ketchup and 14 more. The Essential…. Flourless Mustard Sauce Tenplay. flat leaf parsley, freshly ground black pepper, agar agar flakes and 9 more.
From yummly.com


JAMIE OLIVER'S 5-INGREDIENT CREAMY MUSTARD CHICKEN - KITCHN
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 red onion and slice the chicken breasts into 1/2-inch-thick strips.
From thekitchn.com


CHICKEN WITH CREAMY MUSTARD SAUCE - SWEETPHI
2021-05-04 Instructions. Pat chicken dry with a paper towel. Season them with garlic powder and with 1 tsp each of salt and pepper. Add oil to a large nonstick or cast-iron skillet over medium heat. Once oil is hot, place chicken in the skillet and …
From sweetphi.com


CHICKEN IN APPLE MUSTARD SAUCE | CHICKEN.CA
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 minutes on each side until golden. Add apple cider, onion, garlic and minced thyme.
From chicken.ca


PECAN-CRUSTED CHICKEN WITH MUSTARD SAUCE RECIPE - FOOD & WINE
Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer. Step 4. Meanwhile, in a small bowl ...
From foodandwine.com


MUSTARD SAUCE WITH CHICKEN RECIPE||CHICKEN RECIPE FROM …
Hello my YouTube family, In this video you will know how to make tasty Mustard Sauce with Chicken recipe in Assamese....Thank you so much Everyone for watchi...
From youtube.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 mustards, thyme, rosemary, and sage and stir to combine.
From thechunkychef.com


BAKED CHICKEN BREASTS WITH MUSTARD SAUCE - GREATIST.COM
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 or cast-iron skillet over medium ...
From greatist.com


CHICKEN IN MUSTARD SAUCE (POULET à LA MOUTARDE) - MON …
2020-11-12 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 until beautifully browned; approximately 5 minutes each side. Remove the chicken from the pot and place the pieces on a plate to rest temporarily.
From monpetitfour.com


QUICK-ROASTED CHICKEN WITH MUSTARD AND GARLIC RECIPE
Instructions Checklist. Step 1. Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up …
From foodandwine.com


DIJON MUSTARD CHICKEN RECIPE - EASY CHICKEN RECIPES
2020-06-29 Prep the chicken. Cut the chicken into halves and dredge in the flour mix. Sear the chicken. In a skillet with butter, pan fry the chicken and set aside. Make the sauce. In the skillet, cook down the white wine with butter and shallots, then add in the chicken broth, mustard, heavy cream, slat and pepper. Stir until the sauce thickens.
From easychickenrecipes.com


CHICKEN DIJON - CREAMY MUSTARD CHICKEN RECIPE | CHEFDEHOME.COM
2021-12-29 Once skillet is hot, place seasoned chicken breasts in the skillet in one single layer. Once bottom side is golden caramelized (in about 3-4 minutes), flip chicken top side down to cook the other side. Scatter sliced onions on the sides of chicken. If needed lower the heat and make sure chicken is cooked through.
From chefdehome.com


CHICKEN SCHNITZEL WITH MUSTARD CREAM SAUCE - PUDGE FACTOR
2020-09-16 Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper and continue to cook for 1 minute.
From pudgefactor.com


CHICKEN WITH MUSTARD SAUCE | YELLOWBLISSROAD.COM
2022-01-28 Pour in ¼ cup of chicken broth and use a wooden spatula to stir, scraping up the brown bits on the bottom of the skillet as you go. Bring to a low boil and let simmer over medium heat for 3-4 minutes or until sauce is reduced by half. Whisk in Dijon mustard and remaining 1 cup of chicken broth. Simmer until thickened, then remove from heat and ...
From yellowblissroad.com


BAKED CHICKEN THIGHS MUSTARD SAUCE - THERESCIPES.INFO
Baked Honey Mustard Chicken Thighs - Chef Savvy trend chefsavvy.com. Add the chicken thighs to the prepared pan. Brush the honey mustard sauce on the chicken.Bake until the chicken reaches 175 degrees, 30-40 minutes. Turn the broiler on high and cook until the skin gets browned and crispy, 2-3 minutes.
From therecipes.info


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 saute it for a minute, stirring to make sure it won't burn.
From thepioneerwoman.com


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