Creole Mustard Orange Chicken Recipes

CHICKEN WITH CREOLE MUSTARD CREAM SAUCE

Steps:

• Season chicken with salt and pepper.Heat oil and butter in a large skillet over medium-high heat.
• Add chicken and cook for 5 minutes per side.Add 1/2 cup of broth, cover and cook another 5 to 6 minutes. Remove chicken from skillet.
• Add onion to skillet and cook for 3 to 4 minutes to soften.
• Add remaining chicken broth and simmer for 2 minutes.
• Stir in creole mustard, honey, heavy cream, and cayenne pepper. Simmer for 3 to 4 minutes to thicken the sauce.
• Return chicken to skillet. Cook for a minute or two to warm the chicken.
• Sprinkle thyme over chicken. Check sauce for seasoning and add salt and pepper if needed. Serve.

CREOLE MUSTARD ORANGE CHICKEN

Steps:

• lightly season chicken parts with salt and pepper.
• Broil chicken until no longer pink (about 5 minutes each side).
• In saucepan combine broth, orange juice and green onions.
• Heat to boiling about 4 minutes.
• Add mustard, honey and hot pepper sauce.
• Return to boil.
• Boil approx 5 minutes, until mixture starts to thicken, stirring occasionally.
• Serve chicken over white rice topped with sauce.

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE

Steps:

• Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side.
• Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate.
• Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.
• Return chicken to skillet. Simmer until heated through, about 1 minute.
• Transfer chicken to plates; top with sauce and serve.
• Serves 2, can be doubled.

CHICKEN WITH CREOLE MUSTARD CREAM SAUCE

Steps:

• Rinse the chicken, pat dry with paper towels, and season with salt and pepper. Place the flour in a pie tin and dredge the chicken breasts lightly in the flour, shaking off any excess. Discard leftover flour.
• Heat the olive oil and butter in a large skillet over mediumhigh heat. Sauté the chicken, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup of the stock, reduce the heat, cover, and simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don't run dry. If necessary, add a bit of stock to prevent scorching.) Transfer the chicken to a plate, and tent with foil.
• Add the shallots to the skillet, and cook, stirring, until softened. Add the wine, bring to a boil, and cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce the heat to low, then whisk in the cream, lemon juice, and mustard, and simmer until the sauce coats a spoon, 1 to 2 minutes.
• Return the chicken to the pan along with the minced tarragon. Turn to coat with the sauce, and cook until heated through, 1 to 2 minutes. Serve the chicken over rice, drizzling the remaining sauce over the top. Garnish with sprigs of tarragon.

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE

Steps:

• Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.