Sauteed Chicken Breasts With Mustard And Sage Recipes

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SAUTEED CHICKEN BREASTS WITH MUSTARD AND SAGE



Sauteed Chicken Breasts With Mustard and Sage image

This recipe is from The Costco Connection, June 2009. It is very quick and delicious. The recipe calls for breast fillets which are smaller and thinner than breasts. If using breasts it might be necessary to flatten slightly to promote quick and even cooking.

Provided by PaulaG

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 (4 ounce) boneless skinless chicken breasts (fillets)
1/4 cup all-purpose flour
salt and pepper, to taste
2 tablespoons olive oil
1/3 cup white wine
6 whole fresh sage leaves
1 1/2 cups chicken broth
1 1/2 tablespoons whole grain mustard
2 tablespoons butter

Steps:

  • Lightly season flour with salt and pepper. Dredge the chicken fillets in the flour.
  • Warm the olive oil over moderate heat, add the chicken fillets and cook for 4 to 5 minutes or until lightly brown. Turn and continue to cook an additional 6 to 9 minutes.
  • Remove the fillets from skillet, add the white wine and scrap up any browned bits in the pan. Increase heat to high and cook the wine for 4 minutes. Add the chicken broth and sage leaves.
  • When broth has reduced by about half, whisk in mustard and return chicken to pan; cook for a couple of minutes to blend flavors. Remove chicken, whisk in butter and when sauce thickens pour over chicken. Serve immediately.

SAUTEED CHICKEN BREAST WITH WHOLE GRAIN MUSTARD AND SAGE



Sauteed Chicken Breast with Whole Grain Mustard and Sage image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 boneless chicken breast halves, with skin (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper
Flour, for dredging
2 tablespoons olive oil
1 to 4 tablespoons unsalted butter optional
1/2 cup white wine or dry white vermouth
1 1/2 cups white or brown chicken broth, homemade or low-sodium canned
8 medium whole fresh sage leaves, plus more for garnish
1 1/2 tablespoons whole grain mustard

Steps:

  • Preheat a large skillet over medium-heat, for about 1 minute or until the surface of the pan is uniformly hot. While the pan heats pat the chicken dry, and season the skin-side with salt and pepper. Spread flour onto a plate and lightly dredge the chicken in the flour to coat. Shake off the excess flour. Add the oil to the pan. Lay the chicken skin side down into the pan and saute over high heat for 1 minute. Lower the heat to medium-high and cook the chicken until browned, about 3 minutes. Add 1 tablespoon butter to the pan. Turn the breasts over and cook for another 5 to 8 minutes, or until firm to the touch. Remove chicken from the pan to a plate and keep warm while you make the sauce.
  • Add the white wine or the vermouth to the pan, and with a wooden spoon, scrape up the browned bits that have collected on the pan. (This is called deglazing the pan.) Cook the wine until syrupy over high heat, about 3 minutes. Add the chicken broth, the sage, and reduce the sauce by 1/4 or until thickened. Off the heat, whisk in 1 to 3 tablespoons butter and the mustard, to enrich, flavor, and thicken the sauce. Season the sauce to taste with salt and pepper. Pour the sauce onto a serving platter or divide among 4 plates, put chicken on the sauce, and serve.
  • Copyright 2003 Television Food Network, G.P. All rights reserved
  • Cook's Note: For a cream sauce add 2 to 4 tablespoons cream to the sauce after the broth has reduced.

SAUTéED CHICKEN AND RADISHES WITH MUSTARD AND TARRAGON



Sautéed Chicken and Radishes with Mustard and Tarragon image

Provided by Tasha de Serio

Categories     Chicken     Mustard     Vegetable     Quick & Easy     Dinner     Lunch     Radish     Spring     Pan-Fry     Healthy     Tarragon     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-course servings

Number Of Ingredients 11

4 skinless boneless chicken breast halves
Coarse kosher salt
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
2 tablespoons minced shallot
1/4 cup dry white wine
1 cup low-salt chicken broth
2 teaspoons Dijon mustard
2 teaspoons chopped fresh tarragon
2 bunches radishes (such as red, pink, purple, and white; about 20), trimmed of all but 1/2 inch of green tops, radishes halved lengthwise
Fresh tarragon sprigs (for garnish)

Steps:

  • Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add chicken to skillet and cook until browned and cooked through, 5 to 6 minutes per side, depending on thickness. Transfer chicken to plate; cover to keep warm. Add shallot to same skillet; stir over medium-high heat 1 minute. Add wine, then broth to skillet; bring to boil. Whisk in mustard and chopped tarragon; boil until sauce thickens enough to coat spoon lightly and is reduced to scant 1/2 cup, 5 to 6 minutes. Stir in 1/2 tablespoon butter; set aside.
  • Meanwhile, melt remaining 1 tablespoon butter with remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add radishes; sprinkle with coarse salt and pepper; cook without stirring until radishes begin to brown, about 4 minutes. Continue to cook radishes until crisp-tender, stirring occasionally, 5 to 7 minutes longer.
  • Cut chicken breast halves crosswise into 1/2-inch-thick slices; arrange on platter. Place radishes around and over chicken. Spoon sauce over chicken and radishes. Garnish with tarragon sprigs and serve.

SAUTEED CHICKEN WITH PEARS, CIDER, AND SAGE RECIPE - (4.2/5)



Sauteed Chicken with Pears, Cider, and Sage Recipe - (4.2/5) image

Provided by á-159368

Number Of Ingredients 13

2 tbsp. vegetable oil
4 boneless, skinless chicken breasts (5-oz. each)
Kosher salt
Freshly ground pepper
1 1/2 firm, barely ripe Bosc pears, peeled, cored, and cut into 12-16 wedges
3 tbsp. finely chopped shallots
1 1/2 tsp. minced fresh sage
1 tbsp. sherry vinegar
1/2 cup apple cider
1/4 cup reduced-sodium chicken broth
1/4 tsp. Dijon mustard
1/4 tsp. cornstarch
1 tbsp. heavy cream

Steps:

  • 1. In a large skillet, heat 1 tbsp. of the oil over medium-high. Season chicken with salt and pepper and add to the skillet. Cook until golden brown and just cooked through, about 2-3 minutes per side. Remove skillet from heat and transfer chicken to platter. Tent chicken with foil, keep skillet on hand (with drippings). 2. In a second skillet, heat 2 tsp. of oil over medium. Add pear wedges cut-side down and cook, turning once, until deeply golden, about 5 minutes. 3. Return first skillet to medium heat and add remaining oil, shallots, and sage. Saute for 2 minutes, add vinegar, cider, and cook until slightly reduced, about 2 minutes, stirring to release browned bits from bottom of skillet. 4. In small dish, combine broth, mustard, and cornstarch and stir until combined. Whisk sauce into skillet and cook until bubbling and slightly thickened, about 1 minute. Stir in cream, remove from heat. 5. Cut chicken breasts on diagonal into thick slices, divide, with pear slices, among four plates. Spoon sauce over chicken.

VELVET CHICKEN BREAST WITH MUSTARD SAUCE



Velvet Chicken Breast With Mustard Sauce image

Cooking chicken breasts can be tricky, especially the "skinless-boneless" kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. A simple marinade made with egg white and cornstarch is the solution. Usually the chicken is cut into strips or cubes, but small chicken breasts or cutlets can be prepared the same way for Western-style dishes. Here, an assertive mustard sauce pairs nicely with the tender meat. Serve with boiled potatoes and crisp watercress, or stir-fried spinach.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

4 small skinless-boneless chicken breasts, about 6 ounces each
Salt and pepper
2 egg whites (about 4 tablespoons)
4 tablespoons cornstarch
2 tablespoons Dijon mustard
2 tablespoons whole-grain Dijon mustard
1 teaspoon dried mustard
1 tablespoon grated horseradish
1/2 cup crème fraîche
1 cup chicken broth
3 tablespoons melted butter or vegetable oil
1 teaspoon roughly chopped thyme leaves
2 tablespoons snipped chives

Steps:

  • Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (If using larger breasts, slice them into 1/2-inch-thick cutlets.) Season generously on both sides with salt and pepper.
  • Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)
  • Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.
  • Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.
  • Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.
  • Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 14 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 5 grams, Sodium 732 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED CHICKEN WITH WHITE WINE MUSTARD SAUCE



Sauteed Chicken With White Wine Mustard Sauce image

I found this recipe online and could not find it again! Following is the version that I have created from memory. This is very good with asparagus as the sauce can go over it as well and tasty enough to serve for company!

Provided by Dwynnie

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 boneless skinless chicken breasts
1/4 cup Dijon mustard
1 cup pinot grigio wine (white wine)
1/4 cup flour
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Season the chicken breasts with salt and pepper.
  • Dredge the chicken breasts in flour.
  • Heat the oil in a pan over medium-high heat until the oil smokes lightly.
  • Place the chicken breasts into the pan and top each with a pat of butter.
  • Cook the chicken breasts, turning once. When chicken is cooked, set aside and keep warm.
  • Pour out any excess oil in the pan, leaving the crispy bits. Return the pan to the stove top.
  • Pour the white wine into the pan and deglaze it, scraping all the crispy bits off the bottom of the pan.
  • Reduce wine by 1/2 to 3/4.
  • Add the Dijon mustard (I like Grey Poupon Country Dijon) and whisk until incorporated.
  • Serve sauce over chicken.

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

SAUTéED CHICKEN BREASTS WITH COUNTRY HAM AND SAGE SAUCE



Sautéed Chicken Breasts With Country Ham and Sage Sauce image

Lindeborg serves this chicken dish at her Washington, DC, inn with stewed tomatoes and sauteed greens (a mixture of Swiss chard, mustard greens, and spinach) as well as cheddar garlic grits.

Provided by Susan McCreight Lindeborg

Categories     Gourmet     Chicken     Ham     Sage     Dinner     Milk/Cream

Yield Serves 6

Number Of Ingredients 17

For the sauce:
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
3 cups chicken stock or broth
1/4 cup finely chopped mushrooms
3 garlic cloves, or to taste
A bouquet garni made by tying 3 parsley sprigs, 2 thyme sprigs, and 1/2 bay leaf in a cheesecloth bag.
9 ounces country ham, cut into julienne trips (about 2 cups)
2 tablespoons julienne strips of fresh sage
6 tablespoons heavy cream
White pepper to taste
For the chicken:
6 tablespoons peanut oil
3 tablespoons unsalted butter
6 (1-pound) whole chicken breasts, boned, skinned, and halved
White pepper to taste
Cheddar grits, to serve

Steps:

  • Make the sauce:
  • In a heavy saucepan, cook the butter and the flour over moderately low heat, whisking, for 3 minutes, whisk in the stock, and bring the mixture to a boil. Add the mushrooms, the garlic, and the bouquet garni and simmer the mixture, skimming the froth, for 25 minutes. Strain the mixture through a sieve into another heavy saucepan, stir in the ham, the sage, and the cream, and simmer the sauce until it is reduced to 3 cups. Add the pepper and salt to taste and keep the sauce warm, covered.
  • To assemble:
  • Preheat the oven to 200ºF. In a large skillet, heat 2 tablespoons of the oil and 1 tablespoon of the butter over moderately hight heat until the foam subsides. White the fat is heating, pat 4 of the chicken breast halves dry, season one side of each breast with the pepper and salt to taste and, in the fat, brown the 4 breasts, seasoned sides down, for 1 minute. Reduce the heat to moderately low and cook the chicken for 3 minutes more on each side, or until it is cooked through. Transfer the cooked chicken to a baking pan and keep it warm in the oven. Wipe the skillet clean with paper towels and cook the remaining chicken breasts, patted dry and seasoned, in the remaining oil and butter in 2 batches in the same manner. Serve the chicken with the sauce and grits.

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