Pan Seared Chicken With Mustard Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN SEARED CHICKEN WITH ROASTED TOMATO SAUCE



Pan Seared Chicken with Roasted Tomato Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 23

6 plum tomatoes
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 bone-in, split chicken breast (1 1/2 to 2 pounds)
1/2 cup chicken broth
1 tablespoon spicy brown mustard
1 tablespoon chopped fresh oregano
3 tablespoons unsalted butter, cut into pieces
2 teaspoons canola oil
2 sausage links, any kind, cut into 1/2-inch-thick rounds
4 roasted tomato halves, from Pan Seared Chicken with Roasted Tomato Sauce
1 1/2 cups beans with bacon, from Beans and Bacon Macaroni, recipe follows
1/2 cup chicken broth
1 tablespoon unsalted butter
1/4 cup breadcrumbs
8 ounces bacon
Kosher salt
1 medium yellow onion, chopped
2 tablespoons chopped garlic
2 plum tomatoes, chopped
Two 15-ounce cans red beans, drained and rinsed
1 tablespoon chopped fresh parsley
Freshly ground black pepper

Steps:

  • Preheat the oven to broil. Adjust the top rack to about 6 inches from the heat.
  • Cut the tomatoes in half and put them onto a baking sheet, cut-side up. Drizzle over 1 tablespoon canola oil and season with salt and pepper. Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes. Reserve 4 halves for the Round 2 Recipe French Stew.
  • While the tomatoes are cooking, remove the breast meat from the bone. Slice each piece across horizontally to get 4 large, thin pieces.
  • In a large skillet over medium-high heat, add the remaining 1 tablespoon oil. Sprinkle the chicken pieces with salt and pepper. When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes. Turn them over and brown the other side, 2 to 3 minutes. Remove the chicken from the skillet, cover and keep warm.
  • Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan. Stir in the mustard and oregano and bring to a simmer. Add the tomatoes and their juices from the baking sheet. Break apart the tomatoes with a wooden spoon or potato masher. Add the butter and let cook until the butter is melted, about 2 minutes. Taste and season with salt and pepper. Return the chicken pieces to the pan along with any accumulated juices. Cook for another 2 minutes to heat the chicken through and blend the flavors.
  • In a medium skillet over medium-high heat, add the oil. When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes. Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth. Cook until everything is hot and bubbling, 3 to 5 minutes.
  • Meanwhile, in a small skillet over medium heat, melt the butter. Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes.
  • To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top.
  • Cook the bacon in a large skillet, working in batches, until it is crisp. Drain on a plate lined with a brown paper bag or paper towels. Chop into 1/2-inch pieces.
  • Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat. Add the onions and cook until they are soft, about 5 minutes. Add the garlic and cook for about 1 minute, being careful not to let the garlic burn. Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes. Stir in the bacon and parsley. Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew.

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

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

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

PAN-SEARED CHICKEN WITH THYME



Pan-Seared Chicken with Thyme image

A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
salt and ground black pepper to taste
1 teaspoon dried thyme
¼ cup flour
4 tablespoons olive oil
2 sprigs fresh thyme
1 cup Swanson® Chicken Stock
¼ cup white wine
2 teaspoons chicken bouillon granules
2 teaspoons cold butter
salt and ground black pepper to taste

Steps:

  • Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
  • Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
  • In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
  • Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
  • Spoon sauce over chicken before serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g

PAN-SEARED CHICKEN WITH MUSTARD SAUCE



Pan-Seared Chicken With Mustard Sauce image

A delicious recipe DH and I tried from Williams-Sonoma, which is perfect for a busy night, as there is virtually no prep! The mustard cream sauce is very flavorful.

Provided by Dr. Jenny

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves (about 1.5-2 lb total)
salt, to taste
fresh ground pepper, to taste
3 tablespoons unsalted butter
1 teaspoon mustard seeds
1/3 cup dry white wine
1/3 cup chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard

Steps:

  • Place chicken between 2 sheets of waxed paper. Using meat mallet, lightly pound chicken until it is 1/2 inch thick. Season generously with salt and pepper.
  • In a large fry pan over medium-high heat, melt butter. Add chicken breasts, and cook, turning once, until golden on both sides and opaque throughout, 8-10 minutes total. Transfer chicken to a separate plate.
  • Keep the pan on medium-high heat, and stir mustard seeds into the pan drippings. Cook, stirring for about 15 seconds. Add the wine and broth and bring to a simmer.
  • Reduce heat to medium and cook, stirring until slightly reduced, 1-2 minutes.
  • Stir in cream and mustard and cook for 1 minute to blend the flavors.
  • Return chicken breast halves and any accumulated juices to the pan, reduce heat to medium, and simmer for about 1 minute. Season with salt and pepper.
  • Slice the chicken and divide among dinner plates. Drizzle with sauce and serve immediately.

Nutrition Facts : Calories 289.1, Fat 17.8, SaturatedFat 9.6, Cholesterol 118.8, Sodium 292, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 26.3

PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE



Pan-Roasted Chicken with Creamy Mustard Sauce image

Provided by Daphne Brogdon

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

1 cup beef broth
1/2 cup white wine
2 1/2 tablespoons dry mustard powder
2 tablespoons Worcestershire sauce
2 cloves garlic, chopped, plus 2 cloves, smashed
1/2 medium onion, chopped
Salt and fresh ground pepper
4 chicken quarters (thigh and drumstick attached)
3 tablespoons canola or vegetable oil
4 tablespoons butter
1 cup half-and-half
1 sprig rosemary
2 teaspoons cornstarch
1 tablespoon whole-grain mustard
Juice of 1/2 lemon

Steps:

  • In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
  • Preheat the oven to 400 degrees F
  • Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
  • Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
  • Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

SHEET PAN CHICKEN AND VEGGIES WITH MUSTARD VINAIGRETTE



Sheet Pan Chicken and Veggies with Mustard Vinaigrette image

Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer. It's the perfect balance of sweet and savory, with crispy-skinned, juicy chicken thighs, crisp-tender veggies, and a tangy sauce. Plus it's super affordable and requires minimal cleanup.

Provided by NicoleMcmom

Time 1h

Yield 4

Number Of Ingredients 12

1 pound Brussels sprouts, trimmed and cut in half
2 large sweet potatoes, cut into wedges
1 medium sweet onion, cut into wedges
2 tablespoons olive oil, divided
1 ¼ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
4 (5 ounce) bone-in, skin-on chicken pieces
2 tablespoons grainy mustard
4 teaspoons champagne vinegar
1 tablespoon maple syrup
½ teaspoon kosher salt
¼ teaspoon cayenne pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
  • Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
  • Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
  • Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
  • Drizzle sauce over veggies and chicken.

Nutrition Facts : Calories 536.3 calories, Carbohydrate 64.3 g, Cholesterol 87.4 mg, Fat 17.4 g, Fiber 12.6 g, Protein 32.1 g, SaturatedFat 3.9 g, Sodium 1195.5 mg, Sugar 16.8 g

CHICKEN WITH MUSTARD PAN SAUCE



Chicken With Mustard Pan Sauce image

An incredibly tasty chicken dish with a lovely creamy sauce that simply cannot be beat! Let me know how you like it! It's a favorite at our house! :) Tip: Don't panic if the wine flames when you add it. It's fine, just step back and shake the pan, and the flame will quickly die down.

Provided by SuzieQ in Fairfax

Categories     One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts (halved, with skin, about 2 lbs)
2 tablespoons vegetable oil
1/2 cup white wine
1 1/2 cups chicken broth
1 tablespoon all-purpose flour
2 tablespoons water
2 tablespoons whole grain mustard
1 tablespoon unsalted butter (optional)
salt
pepper

Steps:

  • Preheat oven to 350 degrees.
  • Heat a large skillet over medium high heat. Pat chicken dry . Season with salt and pepper. Add the oil to the hot pan and swirl to evenly coat. Lay chicken in pan skin side down; cook without moving the pieces until the skin crisps and browns, about 5 minutes. Flip chicken and cook about another 3 minutes. Transfer to a baking dish, skin side up, and bake until cooked through, about 10 minutes.
  • Pour the wine into the hot skillet. Use wooden spoon to scrape up the brown bits in the bottom of the pan. Boil until almost all the wine evaporates and it gets a little syrupy, about 3 minutes. Add the broth and bring to a boil.
  • Mix the flour and water together to make thin paste. Whisk the paste and mustard into the broth and boil until the sauce thickens, 1 to 2 minutes more. Remove the pan from the heat. Swirl in the butter, if using, to give the sauce a little richness. Season with salt and pepper to taste. Pour the sauce on top and serve.

More about "pan seared chicken with mustard sauce recipes"

PAN SEARED CHICKEN WITH A CREAMY MUSTARD SAUCE - THE …
pan-seared-chicken-with-a-creamy-mustard-sauce-the image
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, …
From thechunkychef.com
4/5 (2)
Category Entree
Cuisine American
Total Time 25 mins


PAN-SEARED CHICKEN & BROCCOLINI IN CREAMY MUSTARD …
pan-seared-chicken-broccolini-in-creamy-mustard image
2016-10-20 Bring to a boil and then simmer for 3 minutes. Stir in the cream and mustard. Simmer for 5-6 minutes, until the sauce has reduced and thickened some. Remove from heat and discard the thyme stems. You can either add …
From thefoodcharlatan.com


CREAMY MUSTARD BAKED CHICKEN THIGHS - MOM ON …
creamy-mustard-baked-chicken-thighs-mom-on image
2020-09-05 Preheat the oven to 425 degrees F and pat the chicken with a paper towel to absorb excess moisture. Season the chicken on both sides with salt and pepper. Preheat the oil in a large cast iron or enameled oven-safe …
From momontimeout.com


RECIPE: SEARED CHICKEN & MUSTARD PAN SAUCE WITH …
recipe-seared-chicken-mustard-pan-sauce-with image
Add the cooked chicken (and any juices from the plate), mustard, butter, and 2 tablespoons of water to the pan. Cook, spooning the sauce over the chicken, 30 seconds to 1 minute, or until thoroughly combined and the chicken and …
From blueapron.com


3 GREAT (AND EASY) PAN SAUCES FOR CHICKEN | COOKING LIGHT
3-great-and-easy-pan-sauces-for-chicken-cooking-light image
2015-09-09 Pour the sauce over the chicken breasts. Wild Arugula Piccata Pan Sauce Season 4 chicken breasts with salt and pepper. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the chicken breasts and …
From cookinglight.com


10 BEST PAN SEARED CHICKEN BREAST RECIPES - YUMMLY
10-best-pan-seared-chicken-breast-recipes-yummly image
2022-06-17 Pan Seared Chicken Breast Recipe with Mustard Cream Sauce (Low Carb, Gluten-free) Wholesome Yum. garlic, chicken broth, olive oil, heavy cream, fresh thyme, black pepper and 3 more.
From yummly.com


CHICKEN WITH MUSTARD SAUCE - THE ANTHONY KITCHEN
chicken-with-mustard-sauce-the-anthony-kitchen image
2017-03-17 Remove chicken from the pan and set aside. Reduce the heat to medium-low. Add the shallots and garlic to the pan and sauté 1-2 minutes, just until softened. Do not allow to burn. Add cream, mustards, curry powder, salt …
From theanthonykitchen.com


CHICKEN WITH MUSTARD SAUCE (CREAMY & DELICIOUS!)
chicken-with-mustard-sauce-creamy-delicious image
2020-04-13 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 …
From rachelcooks.com


CHICKEN WITH MUSTARD CREAM SAUCE AND PASTA - AVERIE …
chicken-with-mustard-cream-sauce-and-pasta-averie image
2020-05-21 Stir intermittently. Remove skillet from the heat and add the wine and chicken broth. It will bubble vigorously so use caution. Return the pan to the heat and cook until liquid has reduced by half, about 5 minutes. Add the …
From averiecooks.com


PAN-SEARED CHICKEN IN MUSTARD SAUCE | RECIPE | KITCHEN STORIES
2018-02-06 salt. pepper. large bowl. paper towel. Wash chicken breast and pat dry. Add a portion of the whole grain mustard and olive oil to a large bowl and stir to combine. Season …
From kitchenstories.com
4.5/5 (89)
Calories 257 per serving
Category Meat Dishes
  • Wash chicken breast and pat dry. Add a portion of the whole grain mustard and olive oil to a large bowl and stir to combine. Season with salt and pepper. Toss chicken breast in the mustard mixture, transfer to a plate, and let marinate for at least 30 min.
  • Add Dijon mustard, remaining whole grain mustard, honey, and vegetable stock to a small bowl. Stir to combine and season with salt.
  • Slowly heat remaining olive oil in a stainless steel pan set over medium heat. Once pre-heated, transfer chicken breast to the pan and sear for approx. 2 – 3 min. The chicken may initially stick to the bottom of the pan, but after 2 – 3 min., the chicken can be lifted easily. Flip and sear the other side for another 3 min.
  • Add honey mustard sauce to the pan and top with rosemary. Reduce heat and simmer chicken in sauce for approx. 5 – 7 min. Enjoy with rice!


PAN-SEARED CHICKEN WITH MUSTARD SAUCE - KITCHEN JOY
2013-03-17 Add the wine and broth and bring to a simmer. Reduce the heat to medium and cook, stirring, until slightly reduced, 1-2 minutes. Stir in the cream and mustard and cook for 1 minute to blend the flavors. Return the chicken and any juices from the plate to the pan and simmer over medium heat, about 1 minutes. Season to taste with salt and pepper.
From kitchenjoyblog.com
Estimated Reading Time 1 min


PAN-SEARED CHICKEN WITH MUSTARD SAUCE | WILLIAMS SONOMA

From williams-sonoma.com
4.7/5 (3)
Total Time 35 mins
Servings 4


PAN-SEARED CHICKEN WITH MUSTARD SAUCE RECIPE - FOOD.COM
Mar 18, 2015 - A delicious recipe DH and I tried from Williams-Sonoma, which is perfect for a busy night, as there is virtually no prep! The mustard cream sauce is . Mar 18, 2015 - A delicious recipe DH and I tried from Williams-Sonoma, which is perfect for a busy night, as there is virtually no prep! The mustard cream sauce is. Pinterest. Today. Explore. When autocomplete results …
From pinterest.ca


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.
From yellowblissroad.com


PAN-SEARED STEAK WITH MUSTARD SEEDS, BLACK PEPPER, AND ROSEMARY
In his book “Flavorwalla,” the late Floyd Cardoz brings new flavors to familiar dishes, and this recipe is a good example. We build on the spicy mustard seed that he uses as a steak seasoning by making a quick pan sauce with whole-grain mustard, plus a little shallot and butter. Be sure the pan is off the burner when the butter is whisked ...
From 177milkstreet.com


CAST IRON SEARED SCALLOPS RECIPE - THERESCIPES.INFO
Cast Iron Seared Scallops - Lehigh Valley Good Taste top lehighvalleygoodtaste.com. Heat a seasoned cast iron skillet over medium-high heat. Season scallops with salt and pepper and sear for 2 minutes on each side. While scallops are cooking, return pan of sweet potato hash to heat and add spinach just until wilted. To serve, place the sweet potato hash in the middle of four …
From therecipes.info


PAN SEARED CHICKEN WITH ROASTED TOMATO SAUCE - LUNCH RECIPES
Pan Seared Chicken with Roasted Tomato Sauce might be just the main course you are searching for. This recipe serves 4. One serving contains 939 calories, 66g of protein, and 52g of fat. This recipe covers 51% of your daily requirements of vitamins and minerals. Head to the store and pick up oregano, roasted tomato halves, chicken broth, and a ...
From fooddiez.com


TRY THE PAN-SEARED CHICKEN WITH MUSTARD SAUCE RECIPE ON …
Sep 18, 2016 - Easy and quick, seared chicken breasts are served with a rich pan sauce the first night. The additional chicken can be used for making other delicious meals. To store them, let cool to room temperature, then place in a resealable bag or airtight container. The chicken will keep in the refrigerator for up to 3 days. It is best not to freeze poultry or meat after it has been ...
From pinterest.ca


PAN-SEARED CHICKEN WITH MUSTARD SAUCE | WILLIAMS SONOMA
Top Products From Your Search. Stores
From williams-sonoma.ca


BEST SKILLET CHICKEN THIGHS WITH LUXURIOUS MUSTARD PAN SAUCE …
2016-02-11 Step 1. Pre-heat the oven to 175˚C (350˚F). Step 2. Season the chicken generously on both sides with salt and fresh black pepper. Step 3. Heat the oil and butter in a large skillet over medium heat. Step 4. Sear the chicken, skin side down first for 3-4 minutes per side until golden brown and crispy.
From foodnetwork.ca


CREAMY DIJON MUSTARD CHICKEN RECIPE | WHOLESOME YUM
2021-04-24 Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm. Add the remaining tablespoon of …
From wholesomeyum.com


SEARED CHICKEN IN BOURBON-MUSTARD PAN SAUCE - GOODFOOD
In a medium bowl, combine the demi-glace, mustard, ⅓ of the vinegar and 1 cup water. Add the flour; whisk until smooth. Heat the reserved pan on medium. Add the mustard mixture and cook, stirring frequently, 2 to 3 min., until thickened. Add 3 tbsp butter and cook, stirring constantly, 1 to 2 min., until combined; season with the remaining ...
From makegoodfood.ca


SEARED CHICKEN IN BOURBON-MUSTARD PAN SAUCE - MAKEGOODFOOD.CA
Heat the reserved pan of fond on medium. Add the shallot and cook, stirring frequently, 2 to 3 minutes, until softened and fragrant. To the sauce mixture, add the flour; whisk until smooth.Add the mixture to the pan; season with the remaining spice blend.Cook, stirring frequently, 2 to 3 minutes, until thickened.
From makegoodfood.ca


HONEY MUSTARD CHICKEN {PAN SEARED} - FEELGOODFOODIE
2021-02-25 Instructions. Season the chicken on both sides with garlic powder, salt and pepper; set aside. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until golden brown on both sides, 4 to 5 minutes per side. The chicken does not need to be completely cooked through, just golden brown.
From feelgoodfoodie.net


PAN-SEARED CHICKEN THIGHS WITH BEER AND GRAINY MUSTARD SAUCE
Preparation. Position a rack in the lower third of the oven, set a large rimmed baking sheet on the rack, and heat the oven to 475°F. Season the chicken thighs all over with salt and pepper. Heat the oil in a heavy-duty ovenproof 12-inch skillet over medium-high heat until shimmering hot. Swirl to coat the pan bottom.
From finecooking.com


PAN-SEARED CHICKEN BREAST WITH MUSTARD SEED RELISH
2017-04-04 Instructions. Season chicken with salt and pepper, and sear both sides in a well oiled skillet. Lower heat and continue cooking until cooked through. While chicken is searing, make Mustard Seed Relish: Combine all ingredients together in a small bowl. When chicken is done, spoon a couple tablespoons of Mustard Seed Relish over each one.
From feastingathome.com


EASY MUSTARD SHEET PAN CHICKEN - SIMPLY DELICIOUS
2022-01-21 Preheat the oven to 180°C/350°F. In a medium bowl, whisk together the mustard, olive oil, honey, lemon, thyme, chilli flakes, salt and pepper. Pat the chicken thighs dry with paper towels then season on both sides with salt and pepper. Place the chicken, skin-side up, into a sheet pan or baking sheet. Peel the potatoes and cube.
From simply-delicious-food.com


20-MINUTE HONEY MUSTARD CHICKEN - BOWL OF DELICIOUS
2019-03-19 Season both sides of the chicken liberally with the kosher salt and black pepper. Heat a large skillet over medium-high heat. Add the olive oil (2 tablespoons) and swirl to coat. Add the chicken and cook for 5-6 minutes on each side, until browned on the outside and fully cooked through. Remove the chicken to a plate.
From bowlofdelicious.com


PAN-SEARED CHICKEN WITH GARLIC SAUCE RECIPE | MYRECIPES
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3/4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
From myrecipes.com


SKILLET CHICKEN WITH MUSTARD CREAM SAUCE - COOKING CLASSY
2015-02-24 Transfer to a plate, cover with foil to keep warm. Add garlic to remaining oil in pan and saute 10 seconds, then add chicken broth, cream, mustard, thyme and sage and cook, stirring constantly, until thickened slightly, about 1 - 2 minutes. Stir in honey and (if needed) season lightly with salt. Serve chicken with sauce over top and garnish ...
From cookingclassy.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 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


PAN-SEARED CHICKEN WITH MUSTARD SAUCE FROM THE WEEKNIGHT …
Cook the chicken Place each chicken breast half between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to …
From app.ckbk.com


PAN-SEARED CHICKEN THIGHS WITH BEER AND GRAINY MUSTARD SAUCE
Stir in the beer, chicken broth, maple syrup, and thyme. Increase the heat to high and bring to a boil, scraping up any browned bits from the skillet with a wooden spoon. Simmer vigorously until reduced to about 1 cup, about 3 minutes.
From plain.recipes


PAN-SEARED CHICKEN BREAST WITH RICH PAN SAUCE RECIPE
Step 1. Let chicken stand at room temperature for 20 minutes. Sprinkle chicken with 1/4 teaspoon pepper and 1/4 teaspoon salt. Heat a large stainless steel skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add chicken to pan, rounded side down; cook 5 minutes. Turn chicken over; reduce heat to medium, and cook 5 minutes or ...
From myrecipes.com


CREAMY FRENCH MUSTARD CHICKEN - CAFE DELITES
2020-11-15 Heat the butter and olive oil in a large pan or skillet over medium-high heat. When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate. Heat the remaining 2 tablespoons of butter in the pan.
From cafedelites.com


EASY PAN-ROASTED CHICKEN BREASTS WITH BOURBON-MUSTARD PAN …
2018-08-29 Directions. Adjust oven rack to center position and preheat oven to 450°F. Pat chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe medium stainless steel skillet over high heat until just starting to smoke. Carefully lay chicken breasts into hot skillet skin side down.
From seriouseats.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #preparation     #very-low-carbs     #dietary     #low-carb     #low-in-something

Related Search