Poulet Dijon Dijon Chicken Recipes

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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

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

DIJON CHICKEN



Dijon Chicken image

Chicken breasts with a Dijon mustard/white wine sauce, coated with bread crumbs and baked to perfection - with the skins on! The French flair and flavors make this dish simply 'magnifique'!

Provided by Marilyn Holmes

Categories     World Cuisine Recipes     European     French

Time 1h15m

Yield 4

Number Of Ingredients 7

4 bone-in chicken breast halves, with skin
2 teaspoons salt
2 tablespoons butter
3 cloves garlic, chopped
3 tablespoons Dijon mustard
2 tablespoons white wine
2 cups seasoned dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season chicken with salt. In a small skillet or saucepan, saute butter, garlic, mustard, and wine together for 3 to 4 minutes over medium low heat; spread mixture over chicken.
  • Place bread crumbs in a shallow dish or bowl and dredge chicken in crumbs, leaving skins on. Place coated chicken pieces in a lightly greased 9x13 inch baking dish.
  • Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 689.2 calories, Carbohydrate 44.4 g, Cholesterol 159.9 mg, Fat 29.9 g, Fiber 3 g, Protein 55.6 g, SaturatedFat 10.5 g, Sodium 2682.8 mg, Sugar 3.5 g

POULET DIJON (DIJON CHICKEN)



Poulet Dijon (Dijon Chicken) image

Sautéed chicken in a dijon and white wine sauce. No one ever knows, but this is one of the easiest meals to make! To make the sauce you use the same pan in which you sautéed the chicken. The tasty caramelized bits and left-over fat is what you will be adding the wine and other ingredients to. This is called deglazing. It seems fancy, but it really is simple!

Provided by minnie chef

Categories     Chicken Breast

Time 25m

Yield 2-3 Chicken Breasts, 2-4 serving(s)

Number Of Ingredients 7

2 -3 boneless chicken breasts, pounded flat
flour
salt and pepper
3 tablespoons oil or 3 tablespoons butter
1/2 cup white wine
2 tablespoons Dijon mustard
3/4 cup heavy cream

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.

Nutrition Facts : Calories 796.4, Fat 67.3, SaturatedFat 27.5, Cholesterol 215.1, Sodium 296.2, Carbohydrate 5.2, Fiber 0.5, Sugar 1.1, Protein 32.7

GREY POUPON CLASSIC CHICKEN DIJON



GREY POUPON Classic Chicken Dijon image

Brush boneless skinless chicken breasts with a seasoned Dijon mixture for chicken Dijon. Bake our GREY POUPON Classic Chicken Dijon until golden brown.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 5

2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. water
1/2 tsp. garlic powder
1/4 tsp. dried Italian seasoning
4 small boneless skinless chicken breasts (1 lb.)

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).

Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 55 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g

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