Poulet A La Sauce Tomate Recipes

POULET A LA MOUTARDE (CHICKEN IN DIJON MUSTARD SAUCE)

Poulet a la Moutarde (Chicken in Dijon Mustard Sauce) image

This is a fantastically easy and delicious chicken dish, basically made with onions, white wine, heavy cream and Dijon mustard. Your family will feel like they've had a meal made by an impressive French chef. Serve with rice, pasta, or crunchy French baguettes.

Provided by Diana71

Categories World Cuisine Recipes European French

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon oil
1 tablespoon butter
1 pound skin-on, bone-in chicken thighs
salt and ground black pepper to taste
⅓ cup Dijon mustard
1 large onion, sliced
1 cup white wine
1 cup chicken broth
⅓ cup heavy cream
1 large bay leaf
5 sprigs fresh thyme

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.

Nutrition Facts : Calories 427.9 calories, Carbohydrate 18.9 g, Cholesterol 100.2 mg, Fat 25.6 g, Fiber 5.6 g, Protein 20.8 g, SaturatedFat 10.2 g, Sodium 919.4 mg, Sugar 2.5 g

POULET A LA SAUCISSE

Poulet a la Saucisse image

Un poitrine de poulet avec un interieur base sur la saucisse. Vraiment bon! This chicken is excellent served with either a bechamel sauce or a light sauce made of sour cream, milk, Parmesan, and cream cheese, and sprinkled with parsley before serving.

Provided by Kathy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 2

Number Of Ingredients 10

Ingredients

2 hot Italian sausage links, casings removed
½ (8 ounce) package cream cheese, softened
½ cup freshly grated Parmesan cheese
1 egg yolk
¾ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon Worcestershire sauce
2 skinless, boneless chicken breast halves - pounded thin
2 tablespoons butter, melted
½ cup Italian seasoned bread crumbs

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
In a skillet over medium heat, break apart the sausage and cook until evenly brown. Drain grease.
In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic powder, and Worcestershire sauce.
Place equal amounts of the sausage mixture on each chicken breast. Fold breasts tightly over the filling and secure with toothpicks. Arrange in the prepared baking dish. Brush with butter and sprinkle with bread crumbs to coat.
Bake 45 minutes in the preheated oven, until chicken juices run clear.

Nutrition Facts : Calories 910.4 calories, Carbohydrate 25.1 g, Cholesterol 340.5 mg, Fat 63.5 g, Fiber 1.7 g, Protein 57.9 g, SaturatedFat 32.2 g, Sodium 1869.5 mg, Sugar 2.2 g