Country Dijon Poulet Recipes

COUNTRY DIJON SHRIMP SAUTE

Steps:

• Cook and stir shrimp and garlic in butter in large skillet on medium-high heat 4 to 5 min. or until shrimp is pink and cooked through. Remove from heat.
• Stir in wine and mustard. Return to heat; cook an additional 2 to 3 min. or until heated through. Remove from heat; stir in parsley. Serve over rice.

POULET DE PROVENCAL

Steps:

• Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
• Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
• Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

DIJON PAN SAUCE

Steps:

• Heat pan drippings (fond) in their skillet or roasting pan over high heat. Stir mustard into skillet.
• Pour chicken stock into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook at a boil until sauce has a cream consistency, 2 to 5 minutes.
• Remove skillet from heat. Whisk cold butter into sauce until butter is melted and sauce is shiny.

POULET DIJON (DIJON CHICKEN)

Steps:

• Pound 2 or 3 chicken breasts till thin.
• Dredge in a mixture of flour, salt, and pepper.
• Saute in oil (just enough oil, not too much) until brown on both sides. Remove chicken and keep warm.
• Sauce: Deglaze pan with 1/2 cup white wine. Allow to reduce.
• Add 2 Tablespoons of Dijon mustard. Stir.
• Add 3/4 cup of heavy cream. Simmer gently for a few minutes and serve poured over chicken.
• NOTE: To keep leftover chicken crusty, I refrigerate the sauce in a separate container.

POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Warm oil and butter in a large, ovenproof casserole or Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and place into the pot, skin-side down. Brush thighs with 1/2 the mustard. Cook until skin is golden, 3 to 4 minutes, and turn thighs over. Brush with remaining mustard. Cook 3 to 4 minutes more and transfer thighs to a plate.
• Reduce heat to medium and add sliced onion to the casserole. Cook until nearly clear, 5 to 6 minutes. Pour in wine to deglaze. Increase heat to medium-high and bring to a boil, about 5 minutes. Keep cooking until sauce reduces slightly and no longer smells strongly of alcohol, 3 to 4 minutes more.
• Pour broth and heavy cream into the casserole dish. Scrape the bottom to loosen browned bits. Add bay leaf and thyme. Return chicken to the casserole dish and cover.
• Bake in the preheated oven until chicken is no longer pink at the bone and juices run clear, about 40 minutes.

CHICKEN RANCH DIJON

Steps:

• Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
• Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
• Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
• Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
• Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

GREY POUPON CLASSIC CHICKEN DIJON

Steps:

• Heat oven to 375°F. Mix mustard, water and seasonings.
• Place chicken in shallow pan; brush with mustard mixture.
• Bake 20 min. or until chicken is done (165ºF).

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CREAMY COUNTRY DIJON SAUCE

Steps:

• Combine 1/2 cup each Grey Poupon Country Dijon Mustard and sour cream.

CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
• Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
• Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
• Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
• Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
• Enjoy!

HONEY DIJON CORNISH HENS OR CHICKEN

Steps:

• Place cornish hens or chicken pieces on rack in roasting pan.
• Bake at 350ºF for 30 minutes.
• Meanwhile, in small bowl, blend mustard, honey, lemon juice, onion and rosemary.
• Use 1/3 cup mustard mixture to brush over hens or chicken.
• Bake for 30 to 40 minutes more or until done.
• In small saucepan, blend remaining mustard mixture, chicken broth and cornstarch.
• Cook over medium heat until mixture thickens and begins to boil.
• Add lemon slices; cook for 1 minute.
• Keep warm.
• Serve hens or chicken with rice and heated mustard sauce. Garnish as desired.

DIJON CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
• Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
• Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
• Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
• Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

COUNTRY DIJON POULET

Steps:

• In large skillet, brown chicken in butter. Sprinkle lightly with salt and pepper. Add garlic, bay leaf, marjoram, thyme, broth, and wine. Simmer, covered, stirring occasionally for 35 minutes.
• Add onions, carrots, and artichokes. Simmer covered 10 minutes or until vegetables are tender. Remove chicken and vegetables to heated serving dish.
• Add mustard to remaining liquid. Bring to boil. Thicken sauce with 1 tablespoon flour mixed in 2 tablespoons water, if desired. Spoon sauce over chicken and vegetables.