Country Dijon Poulet Recipes Recipe Cards

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.

COUNTRY DIJON BAKED TOMATOES

Steps:

• In medium saucepan, cook potatoes until tender.
• Drain.
• Mash.
• Add egg, mustard, butter and heavy cream.
• Continue mashing until smooth.
• Slice tops from tomatoes.
• Scoop insides to form shell.
• Arrange in shallow baking pan.
• Fill with potato mixture.
• Sprinkle with crumbs.
• Bake in preheated 450ºF oven 8 to 10 minutes.

COUNTRY DIJON SHRIMP SAUTE

Steps:

• In large skillet, over medium-heat, cook and stir shrimp and garlic in butter 3-5 minutes or until shrimp are pink and done.
• Remove from heat.
• Stir in wine and mustard.
• Return to heat; cook 2-3 minutes more or until heated through.
• Remove from heat.
• Stir in parsley.
• Garnish with kale.

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.

SHEET PAN PARMESAN-DIJON CHICKEN THIGH DINNER

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
• Mix bread crumbs and Parmesan cheese in a small bowl. Set aside.
• Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
• Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the bread crumb mixture onto the top of the chicken thighs.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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).

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.

COUNTRY DIJON SAUSAGE PIE

Steps:

• In large skillet, cook sausage, onion and garlic until sausage is crumbly.
• Drain, reserving 1 tablespoon drippings.
• Place mixture in large mixing bowl.
• To drippings in skillet, add spinach.
• Cook, covered, 2 minutes or until wilted.
• Cool slightly.
• Chop.
• Add to sausage mixture.
• Mix in oregano, eggs and mustard.
• Pour in pastry-lined pie shell.
• Sprinkle with cheese.
• Top with pastry.
• Cut vents.
• Bake in preheated 400 oven 35 minutes or until browned.

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.