Herb Mustard Chicken Recipes

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MUSTARD HERB CHICKEN CUTLETS AND GARLIC SPINACH



Mustard Herb Chicken Cutlets and Garlic Spinach image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Four 6-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 cup dry white wine
2 heaping tablespoons grainy mustard
1 cup low-sodium chicken broth
1/2 cup chopped mixed fresh herbs, such as dill, parsley or chives, plus more for garnish
Garlic Spinach, recipe follows
2 tablespoons olive oil
2 garlic cloves, minced
Two 10-ounce packages baby spinach leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon

Steps:

  • Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
  • Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
  • Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
  • Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
  • Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.
  • Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a minute or two.
  • Cook until completely wilted, a minute or two more, then season the spinach with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

MUSTARD CHICKEN



Mustard Chicken image

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

4 skinless, boneless chicken breasts
1 cup prepared mustard
1 (6 ounce) can French-fried onions

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

BAKED MUSTARD-HERB CHICKEN LEGS



Baked Mustard-Herb Chicken Legs image

"A model of simplicity" is how Mark Bittman described this 2004 recipe from the San Francisco chef Gary Danko. Painted with mustard and tossed in an herbed mix of bread crumbs, they go right into an oven, to be pulled out about 30 minutes later. It's dinner party-worthy fare, made just as easily on a weeknight.

Provided by Mark Bittman

Categories     dinner, easy, weekday, weeknight, main course

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 leg-thigh chicken pieces, cut in 2, or 8 thighs
1 1/2 cups coarse fresh bread crumbs
2 teaspoons minced garlic
2 tablespoons chopped parsley
1 teaspoon chopped fresh tarragon or other herb
Salt and pepper to taste
6 tablespoons Dijon mustard

Steps:

  • Heat oven to 400 degrees. Trim excess skin and fat from chicken. Combine bread crumbs, garlic, parsley, tarragon and salt and pepper on a plate or waxed paper. Use a pastry brush to paint mustard lightly on chicken legs. Carefully coat chicken legs with bread crumb mixture.
  • Gently place chicken in a roasting pan and bake for 30 to 40 minutes, or until completely cooked. Serve hot or cold.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 16 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 609 milligrams, Sugar 3 grams, TransFat 0 grams

MUSTARD-HERB CHICKEN BREASTS



Mustard-Herb Chicken Breasts image

The Dijon mayonnaise makes this grilled chicken moist and flavorful. Even though I learned to cook when I was young, and helped make supper for our family, I didn't really enjoy it until now. My husband appreciates my new interest in finding and trying new recipes!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup chopped green onions
1/4 cup Dijon-mayonnaise blend
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 2 hours, turning once. , Grill chicken, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 720mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

HERB-MUSTARD CHICKEN



Herb-Mustard Chicken image

I like to keep dinner interesting at our house. So I'm constantly trying new recipes and asking the family to vote on them. One bite and you'll see why this was a "keeper".

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup canola oil
1/2 cup water
1/3 cup white wine vinegar
1/4 cup spicy brown mustard
2 tablespoons finely chopped onion
2 garlic cloves, minced
1 teaspoon dried thyme or Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Add chicken; seal bag and turn to coat. Refrigerate for at least 4 hours. , Drain and discard marinade. Grill, covered, over medium-low heat for 40-50 minutes or until juices run clear, turning and basting with reserved marinade every 15 minutes.

Nutrition Facts :

GRILLED MUSTARD AND HERB CHICKEN



Grilled Mustard and Herb Chicken image

...from the kitchen of Nigel Slater. Intensely savoury, it must be eaten very hot, with salt and the squeeze of a lemon. *****24 hour marinade required

Provided by maryjane in spain

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

8 chicken quarters, de-boned
4 tablespoons olive oil
1 tablespoon dried tarragon
1 tablespoon fresh parsley, chopped, heaping
1 tablespoon Dijon mustard, heaping
2 tablespoons red wine vinegar

Steps:

  • De-bone chicken.
  • Mix the oil, herbs, mustard and vinegar.
  • Coat chicken and marinade overnight in the fridge.
  • Get bbq or grill sizzling hot.
  • Place chicken skin side down.
  • Expect smoke and sizzling.
  • Cool until skin is brown and crispy, turning after 4-5 minutes.
  • Continue cooking until juices run clear - roughly 4-5 further minutes.
  • Serve with a sprinkle of sea salt and a squeeze of lemon.

Nutrition Facts : Calories 125.7, Fat 13.7, SaturatedFat 1.9, Sodium 43.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 0.5

WHITE HOUSE GARDEN HERB-ROASTED CHICKEN WITH BRAISED GREENS



White House Garden Herb-Roasted Chicken with Braised Greens image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

3 tablespoons chopped mixed fresh herbs (such as rosemary, thyme, sage and parsley)
1 tablespoon dijon mustard
2 tablespoons extra-virgin olive oil
1 3-to-4 pound chicken, quartered
Salt and pepper
2 slices bacon, diced
1 large red onion, diced
2 bunches kale, collard or mustard greens (a mix also works well), stemmed and torn
3/4 cup chicken stock

Steps:

  • Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
  • Preheat the oven to 450 degrees F. Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
  • Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and saute until wilted, about 4 minutes. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with the chicken.

HOMEMADE HERB MUSTARD



Homemade Herb Mustard image

This is a very easy recipe and once you make a batch you can keep it for months. It also makes a wonderful gift around the holidays, or anytime! From Cooking with Caprial, American Bistro Fare cookbook. Cook time is standing time.

Provided by Sharon123

Categories     Small Appliance

Time 4h15m

Yield 2 cups

Number Of Ingredients 12

1/2 cup mustard seeds
2 tablespoons dry mustard
3/4 cup water
3/4 cup white wine vinegar (tarragon is good) or 3/4 cup herb-flavored vinegar (tarragon is good)
1 tablespoon honey
2 tablespoons sugar
2 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped

Steps:

  • Place the mustard seeds and dry mustard in a spice grinder or blender and blend until the seeds are broken up. A coarse grind gives the mustard some texture. Place the ground mustard seed and dry mustard in a bowl and pour the water over the top. Stir and cover. Let the mixture stand for 4 to 5 hours, stirring a few times.
  • Put the mixture in a food processor and add vinegar, honey, sugar, salt, pepper, basil, thyme, rosemary, and sage. Puree until it's smooth. If mustard seems too dry, add warm water to make a smooth paste. Store in a jar at room temperature until the mustard mellows to your taste, up to 2 weeks for a very mellow mustard. Enjoy!

Nutrition Facts : Calories 351.1, Fat 16.3, SaturatedFat 0.9, Sodium 2331.6, Carbohydrate 42.6, Fiber 9.2, Sugar 25, Protein 14.3

SIMPLE LEMON HERB CHICKEN



Simple Lemon Herb Chicken image

This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!

Provided by Carolyn Stilwell

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 25m

Yield 2

Number Of Ingredients 6

2 skinless, boneless chicken breast halves
1 lemon
salt and pepper to taste
1 tablespoon olive oil
1 pinch dried oregano
2 sprigs fresh parsley, for garnish

Steps:

  • Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  • When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g

CIDER, MUSTARD & HERB CHICKEN



Cider, mustard & herb chicken image

A simple chicken dish with a creamy parsley and thyme sauce with notes of sweet apple. Serve with rice and broccoli

Provided by Good Food team

Categories     Main course

Time 40m

Number Of Ingredients 10

1 tbsp olive oil
750g skinless and boneless chicken thigh , cut into large chunks
2 onions , thickly sliced
2 garlic cloves , thinly sliced
400ml medium dry cider
175g half-fat crème fraîche
2 tbsp wholegrain mustard
small pack parsley , chopped
few thyme sprigs , leaves picked, about ½ tbsp
cooked rice and Tenderstem broccoli , to serve

Steps:

  • Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned. Remove with a slotted spoon, then add the onions to the pan. Cook for 3 mins, then stir in the garlic and cook for 1 min more. Pour in the cider and bring to the boil. Return the chicken to the pan, cover with a lid and simmer for 10 mins.
  • After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs. Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.

Nutrition Facts : Calories 298 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.6 milligram of sodium

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