Salt Free Chicken In Lemon Mustard Sauce Recipes

SALT-FREE CHICKEN IN LEMON-MUSTARD SAUCE

Steps:

• Heat the oil in a large skillet that has a cover. Add the mushrooms and saute over medium-high heat until they begin to brown. Add the onion and continue to saute until the onion has lightly browned. Stir in the garlic. Remove the ingredients from the pan, allowing as much oil as possible to remain in the pan.
• Brown the chicken in the oil remaining in the pan. Remove the pieces as they brown. When all the chicken has browned and is out of the pan dissolve the mustard in the lemon juice and add this mixture to the pan along with the wine. Stir over medium-high heat to blend. Season liberally with pepper.
• Return the chicken to the pan along with the mushrooms, onions and garlic and baste with the sauce. Lower heat and cook slowly for 25 to 30 minutes, until the chicken is done. Remove chicken from the pan and stir in the sour-cream mixture or the creme fraich. Cook briefly, just long enough for the sauce to thicken somewhat. Return chicken to the pan, stir in the dill, baste with the sauce and serve.

MUSTARD LEMON CHICKEN

Steps:

• Combine lemon juice, oil, mustard, sugar, salt and pepper.
• Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
• Refrigerate, covered 30-45 minutes, turning once.
• Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
• Turn and baste every 5 minutes while cooking.

CHICKEN WITH MUSTARD SAUCE

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.

QUICK LEMON DIJON CHICKEN

Steps:

• Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.