Creamy French Mustard Chicken Recipe

All Time (45 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Listing Results Creamy French Mustard Chicken Recipe

4 hours ago CREAMY FRENCH MUSTARD CHICKEN. When cooked properly, mustard is an incredibly delicious addition to many recipes. Dijon allows …

Rating: 5/5(13)
Total Time: 35 mins
Category: Dinner
Calories: 374 per serving

Preview / Show more

See Also: dijon mustard chicken recipeShow details

7 hours ago Instructions. Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, sear the chicken. Heat the oil in a large cast iron or …

Estimated Reading Time: 3 mins

Preview / Show more

See Also: easy honey mustard chicken recipeShow details

6 hours ago Simmer until reduced by half, about 4 minutes. Add chicken stock and thyme to pan. Bring mixture to a boil. Add cream, Dijon and stone ground …

Rating: 5/5(1)
Total Time: 30 mins
Category: Main Dish
Calories: 369 per serving
1. In a large skillet, heat olive oil and butter over medium-high heat until shimmering. Add chicken breasts and sprinkle with salt and pepper.
2. Cook chicken breasts 4 - 5 minutes per side or until meat thermometer registers 165° F and chicken is done. Remove breasts to a large plate. Set aside.
3. Drain all but 1 TBSP drippings from the pan. Add garlic and cook until fragrant, about 1 minute. Add wine and to skillet, scraping brown bits from bottom of pan. Simmer until reduced by half, about 4 minutes. Add chicken stock and thyme to pan. Bring mixture to a boil. Add cream, Dijon and stone ground mustard. Stir to combine, and bring to a simmer. Sauce will start to thicken.
4. Add chicken back to the pan and cook additional 3 - 4 minutes until chicken is heated thru.

Preview / Show more

See Also: Chicken RecipesShow details

6 hours ago There is a feeling of pure bliss when eating this Skillet Creamy French Mustard Chicken. It is the unique gravy that sets this chicken dish …

Rating: 5/5(1)
Total Time: 35 mins
Category: Lunch
Calories: 565 per serving
1. To prepare this amazing dish, Season the chicken breasts on both sides with salt, pepper and garlic powder. Cover with flour and set it aside.
2. Heat 1 tbsp butter and olive oil on medium-high heat in a skillet. Fry the chicken breasts until they cook through and turn golden on each side. Put in a plate.
3. Heat the remaining butter and fry the shallots and garlic until fragrant for about 4 to 5 minutes. Add the chicken broth and simmer until it reduces to just half.
4. Mix the dijon mustard and add the herbs and chicken broth. Mix the heavy cream and let it simmer for about 3 minutes until the sauce thickens.

Preview / Show more

See Also: Chicken RecipesShow details

4 hours ago Return the pan to medium heat. Add the shallots and cook until softened, about 3 minutes. Add the wine, scrape up any browned bits at the …

Estimated Reading Time: 3 mins

Preview / Show more

See Also: Chicken Recipes Slow Cooker RecipesShow details

4 hours ago Step 1: Prepare and cook the chicken. Season the chicken thighs with salt, pepper and the Dijon mustard. Rub so every piece is thoroughly coated. Heat the oil in a large …

Rating: 4/5(1)
Total Time: 45 mins
Category: Main Course
Calories: 675 per serving
1. Place the chicken thighs in a bowl and season the chicken thighs with salt and pepper. Add the Dijon mustard and rub, making sure that the chicken thigs are thoroughly coated. Reserve.
2. Heat one teaspoon of the oil in a large skillet with a lid, braiser or Dutch oven, over medium-high heat. Add the bacon and cook until golden brown, about 5 minutes. Using a slotted spoon, remove to a paper towel lined plate to drain the excess grease. Reserve. If the bacon has rendered a lot of fat, drain most of it, leaving just a couple tablespoons in the pan.
3. Add the chicken thighs and brown on all sides, about 4-5 minutes per side. Remove and reserve with the bacon.
4. Add the remaining olive oil and sauté the shallots until softened, about 3 minutes. Then, stir in the garlic and cook until fragrant, about 1 minute. Add the thyme leaves and stir to combine.

Preview / Show more

See Also: Chicken RecipesShow details

5 hours ago Make the Chicken: Preheat oven to 375 degrees. Pat dry chicken pieces and season all over with kosher salt and pepper. Heat olive oil in a cast iron (or oven-safe) skillet …

Rating: 4.9/5(9)
Estimated Reading Time: 3 mins
Servings: 2
1. Preheat oven to 375 degrees.
2. Meanwhile, while the chicken is cooking, add cauliflower florets into a saucepan with chicken broth, creamer, salt, pepper and thyme. Bring to a boil. Once boiling, reduce to a simmer, cover and cook until cauliflower is fork-tender, about 10-15 minutes.
3. Serve the chicken alongside the cauliflower puree and garnish with thyme leaves, if desired. Enjoy!

Preview / Show more

See Also: Chicken RecipesShow details

1 hours ago 2. In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown on both sides, about 4-5 minutes per side. Transfer chicken to a plate. 3. …

Rating: 4.2/5(170)
Calories: 965 per serving
Category: Main Course
1. Preheat the oven to 350 F.
2. Season chicken with salt, pepper and rub with both mustards.
3. In a Dutch oven or big oven-proof skillet melt butter on a medium high heat. Add chicken and brown from both sides, about 4-5 minutes per side. Transfer chicken to a plate.
4. To the same pan add shallot and onion and sauté for about 5 minutes until translucent.

Preview / Show more

See Also: Chicken RecipesShow details

4 hours ago Season both sides of the chicken with a generous pinch of salt. Then spoon the mustard over the chicken, using your fingers to rub the mustard all over the chicken (front …

Rating: 4.6/5(23)
Total Time: 1 hr 10 mins
Category: Main Course
Calories: 423 per serving
1. Season both sides of the chicken with a generous pinch of salt. Then spoon the mustard over the chicken, using your fingers to rub the mustard all over the chicken (front and back).
2. Melt the butter in a large, heavy bottom pot (a dutch oven is good too) over medium-high heat. Once the pot is hot, add in the chicken. Cook each side until beautifully browned; approximately 5 minutes each side. Remove the chicken from the pot and place the pieces on a plate to rest temporarily.
3. Lower the temperature to medium. To the pot, add the crispy onions and give them a quick sauté for a minute. (If you're using regular onion, add a tablespoon of flour to the pot first, and stir for a minute until a paste-like mixture forms. Then add the regular onion slices and sauté until softened and translucent; about 5 minutes.)
4. Pour in the chicken stock and wine, and bring the mixture to a boil. Cook until the aroma of alcohol is gone; about 4 to 5 minutes. The liquid should have reduced a bit as well. Pour in the milk and give it a stir.

Preview / Show more

See Also: Chicken RecipesShow details

2 hours ago Add the white wine (or chicken stock) and turn heat to high. Add the dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 …

Rating: 5/5(3)
Total Time: 30 mins
Servings: 4
Calories: 339 per serving
1. Preheat a large skillet over medium high heat. Season the chicken with salt and pepper.
2. When the skillet is heated, add the olive oil, then cook the chicken about 8 minutes per side, until golden brown and the internal temperature reaches 165 degrees. Remove the chicken from the skillet and transfer to a plate, tent with aluminum foil to keep warm.
3. Cook the onions in the same skillet as you cooked the chicken. There will still be some oil left in the skillet. If necessary, you can add a little more. Season with a pinch of salt and pepper. Cook for about 4 minutes, or until the onions soften and turn translucent. Add the garlic cloves, and cook just 30 seconds, until you can smell the garlic.
4. Add the white wine (or chicken stock) and turn heat to high. Add the dijon mustard, and stir to combine. Cook until the sauce has reduced by half, will take about 5 minutes. Turn the heat to low, then add the heavy cream and butter. Whisk to combine. Add the chicken back to the skillet to warm thru. Serve the chicken warm, topped with the creamy dijon mustard sauce and chopped chives.

Preview / Show more

See Also: Chicken RecipesShow details

4 hours ago Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen – and they all come together wonderfully in this classic French-bistro fare. This creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. Chicken thighs are first browned and braised in white wine for …

Rating: 3.6/5(32)
Category: Entrées
Servings: 4-6
Total Time: 40 mins

Preview / Show more

See Also: Chicken RecipesShow details

4 hours ago In this healthy, creamy mustard chicken recipe, thin-sliced chicken breasts (sometimes labeled chicken cutlets) cook quickly and are delicious smothered in a velvety, …

Ratings: 20
Calories: 447 per serving
Category: Healthy Chicken Recipes
1. Bring a large saucepan of water to a boil. Add pasta and cook according to package instructions. Drain.
2. Meanwhile, sprinkle chicken with garlic powder and 1/4 teaspoon each salt and pepper. Place flour in a shallow bowl and coat both sides of the chicken, shaking off any excess. Reserve 2 teaspoons flour; discard the rest.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the chicken, turning once, until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a clean plate.
4. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add shallot and cook, stirring, until beginning to brown, 30 seconds to 1 minute. Add wine and cook, stirring occasionally, for 1 minute. Combine water with the reserved 2 teaspoons flour. Add to the pan and cook, stirring, until thickened, about 1 minute. Remove from the heat; stir in sour cream, mustard, 2 tablespoons sage and the remaining 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce.

Preview / Show more

See Also: Chicken RecipesShow details

9 hours ago Creamy Mustard Chicken Recipe is so easy to make. There is a classic combination of french ingredients in this recipe. First the chicken is …

Rating: 4.9/5(1.6K)
Servings: 4
Cuisine: Continental
Total Time: 30 mins

Preview / Show more

See Also: Chicken RecipesShow details

5 hours ago We loved it! but, use 1 tbs of light and creamy dijon and use fresh taragon for best results. serve with grilled or saute'd chicken and asparigus or …

Ratings: 535
Calories: 359 per serving
Category: Chicken Breast Recipes
1. 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.
2. 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.
3. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

Preview / Show more

See Also: Chicken Recipes Stew RecipesShow details

7 hours ago Slow Cooker French Wine and Mustard Chicken…turning a classic French recipe into an easy slow cooker meal using white wine, creamy Dijon mustard, fresh herbs, …

Rating: 4.1/5
Total Time: 5 hrs 10 mins
Estimated Reading Time: 6 mins
Calories: 436 per serving
1. 1. In the bowl of your slow cooker, combine the wine, milk/cream, both mustards, shallots, garlic, and a pinch each of salt and pepper. 2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove the chicken from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the butter. 3. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. During the last 30 minutes of cooking, add the parmesan and kale, gently tossing to combine. 4. Serve the chicken over mashed potatoes or rice and spoon the creamy mustard sauce over top the chicken. Serve with additional herbs and parmesan.
2. 1. In a small bowl, combine the wine, milk/cream, both mustards, shallots, garlic, and a pinch each of salt and pepper. 2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Set the Instant Pot to sauté. Add the olive oil. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Pour in the wine/mustard sauce. Add the butter. Cover and cook on high pressure for 8 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and add the parmesan and kale, gently tossing to combine. Cook 5 minutes. 4. Serve as directed above.
3. 1. In a small bowl, combine the wine, milk/cream, both mustards, and a pinch each of salt and pepper.2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the shallots and garlic, cook another 3 minutes, until fragrant. 3. Reduce the heat to low, pour in the wine/mustard sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through. Stir in the parmesan and kale, cooking another 3-5 minutes. If the sauce thickens too much, add additional wine or chicken broth to thin.4. Serve as directed above.

Preview / Show more

See Also: Chicken Recipes Slow Cooker RecipesShow details

8 hours ago Directions. Pat the chicken thighs dry with paper towels. Combine the 1/4 cup mustard with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Brush …

Rating: 4.8/5(6)
Category: Main-Dish
Servings: 4
Total Time: 30 mins
1. Pat the chicken thighs dry with paper towels. Combine the 1/4 cup mustard with the paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
2. Brush the mustard mixture on the chicken thighs with a pastry brush, coating them on both sides.
3. Melt 2 tablespoons of the butter in a large skillet or cast-iron skillet over medium heat. Add the chicken thighs in a single layer. Cook until browned on one side, then flip once and brown the other side, about 10 minutes total. (If necessary, brown the chicken thighs in batches to avoid overcrowding the skillet.) Transfer the chicken to a plate, leaving the drippings in the skillet.
4. Increase the heat to medium-high. Carefully add the wine to the skillet and simmer, scraping up any browned bits with a wooden spatula, until the liquid has reduced by half, about 2 minutes.

Preview / Show more

See Also: Chicken RecipesShow details

9 hours ago Poulet à la moutarde is a classic French dish which translates simply as chicken with mustard. Chicken thighs are pan-fried for a crispy skin …

Servings: 4
Estimated Reading Time: 2 mins
Category: Main

Preview / Show more

See Also: Chicken RecipesShow details

8 hours ago 1 cup dry white wine, or chicken broth. 2 tablespoons Dijon mustard. 3/4 cup chicken broth. 1 teaspoon fresh chopped tarragon leaves. 1 teaspoon dried thyme. 1/2 teaspoon fresh chopped rosemary leaves. 1/2 cup heavy cream, (thickened cream) Salt and cracked black pepper, to taste. View the full recipe at cafedelites.com.

Preview / Show more

See Also: Chicken RecipesShow details

4 hours ago Aug 5, 2020 - Explore Denise Davies's board "Creamy french mustard chicken" on Pinterest. See more ideas about recipes, mustard chicken, food.

Preview / Show more

See Also: Chicken RecipesShow details

2 hours ago This quick-cooking chicken thigh recipe is perfect for weeknights. A little bit of mustard mixed with a touch of cream creates a luscious sauce for the chicken thighs. …

Category: Quick & Easy Low-Calorie Chicken Recipes
Calories: 302 per serving
Total Time: 20 mins
1. Sprinkle chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, flipping once halfway, until browned, about 6 minutes. Transfer to a clean plate.
2. Add the remaining 1 tablespoon oil and onion to the pan. Cover and cook, stirring occasionally, until golden, about 3 minutes. Stir in wine and mustard, scraping up any browned bits. Reduce heat to maintain a simmer. Stir in cream and capers. Return the chicken and any accumulated juices to the pan. Cover and simmer until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, about 4 minutes. Serve topped with parsley, if desired.

Preview / Show more

See Also: Chicken Recipes Chicken Thigh RecipesShow details

3 hours ago This Creamy French Mustard Chicken is an easy keto, one skillet recipe bursting with classic French flavour. The crispy skinned chicken is served on top of a tasty sauce flavored with shallots, Dijon mustard, cream, and bone broth or stock, and this can all be made in about 30 minutes in one pan. Make extra and freeze as a keto prep ahead meal. Bon appetit!

Preview / Show more

See Also: Chicken Recipes Keto RecipesShow details

Just Now Slow Cooker. 1. In the bowl of your slow cooker, rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Pour over the wine, cider and lemon juice. Add the shallots. Cover and cook on low for 3- 4 hours or on high for …

Rating: 4.2/5(507)
Total Time: 4 hrs 15 mins
Servings: 6
Calories: 442 per serving

Preview / Show more

See Also: Chicken Recipes Slow Cooker RecipesShow details

8 hours ago Crispy chicken, combined with a creamy bacon, mushroom, mustard and wine sauce. Easy enough for weeknight, but also special enough for company! This easy and …

Rating: 5/5(10)
Total Time: 50 mins
Category: Main Course
Calories: 650 per serving
1. Preheat oven to 350F.
2. In an oven-safe skillet, cook diced bacon until crispy over medium heat. Remove to a small bowl. Remove all but a little of the bacon fat from the pan.
3. Add butter and oil to the same pan and heat over medium heat. Add the chicken thighs to the pan skin side down and cook until deep golden. Flip over and brown the other side as well. Remove to a plate.
4. If there is a large amount of fat in the pan, remove all but a Tablespoon or so. Add the mushrooms and cook, stirring regularly, over medium-high heat, until mushrooms have cooked off their moisture and are starting to brown. Add the diced onion and cook, stirring, until onions have softened, about 2 minutes more. Add the white wine and allow to cook for about 1 minute, stirring a bit to loosen any browned bits. Add the chicken stock.

Preview / Show more

See Also: Chicken RecipesShow details

8 hours ago 1 MIX broth, mustard, cream cheese and herbs until well blended; set aside. 2 COOK chicken in hot oil in nonstick skillet until browned on both sides, about 15 min. 3 STIR in mustard sauce and garlic. Simmer over medium heat 3 to 5 min. until sauce thickens slightly and flavors are blended.

Cuisine: American
Category: Entrees
Servings: 4

Preview / Show more

See Also: Chicken RecipesShow details

3 hours ago Arrange the chicken breast halves in the slow cooker . In a bowl, combine the remaining ingredients; stir to blend the sauce ingredients thoroughly. Spoon the sauce over the chicken breasts. Cover and cook on low for 6 to 8 hours, or until the chicken is tender and thoroughly cooked. The chicken is done when it reaches 165 F.

Estimated Reading Time: 2 mins

Preview / Show more

See Also: Chicken Recipes Slow Cooker RecipesShow details

Just Now Meanwhile, sear the chicken. Heat the oil in a large cast iron or oven-safe skillet over medium-high heat until shimmering. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Add the chicken skin-side down to the pan and sear until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes.

Preview / Show more

See Also: Chicken RecipesShow details

1 hours ago Creamy Mustard Chicken is a community recipe submitted by louboo1 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Preheat the oven to 180ºC/Gas mark 4. Place the chicken breasts in foil with a couple of rings of onion and salt and pepper in the

Preview / Show more

See Also: Chicken RecipesShow details

Just Now Creamy Mustard Chicken Recipe. In just 30 mins you can have this scrumptious Dijon Mustard Chicken on the table. This will become a weeknight favorite, no question! A …

Rating: 4.7/5(45)
Calories: 394 per serving
Category: Main Course
1. Halve each chicken breast lengthwise to create 4 even-sized pieces.
2. Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add in the chicken and sear on both sides until golden. Remove from the pan and set aside.
4. Add in the remaining butter and shallots. Saute until the shallots soften.

Preview / Show more

See Also: Chicken RecipesShow details

2 hours ago Creamy Dijon Mustard Chicken Simply Recipes. curry, mustard, chicken breast, broccoli, dry white wine, olive oil and 15 more.

Preview / Show more

See Also: Chicken RecipesShow details

9 hours ago Easy enough for a weeknight yet elegant enough for company, this chicken recipe is a surefire winner. It uses simple, everyday ingredients like chicken drumsticks and …

Rating: 5/5(1)
Total Time: 55 mins
1. Preheat oven to 400°F. Season chicken with salt and pepper, then dredge in flour, tapping off excess. Heat oil in a large oven-proof skillet over medium-high. Add chicken and cook, turning occasionally, until browned, 5 to 7 minutes. Transfer to a plate.
2. Discard all but 1 tablespoon fat from skillet; reduce heat to medium. Add leeks and cook until soft, about 3 minutes. Add wine and cook, scraping up browned bits, until liquid evaporates, 3 minutes. Stir in broth, mustard, and thyme; bring to a boil. Return chicken and any juices to skillet in a single layer. Roast in oven until chicken is cooked through, 15 to 17 minutes.
3. Transfer chicken to a plate. Bring sauce to a simmer over medium heat; stir in cream. Serve chicken and sauce with couscous and salad.

Preview / Show more

See Also: Chicken Recipes Stew RecipesShow details

1 hours ago In this class, Kelly Senyei will show us how to take the stress (and mess!) out of mealtime with a dish that stars tender chicken thighs simmered in a …

Preview / Show more

See Also: Chicken RecipesShow details

4 hours ago Plus, the beauty of a chicken casserole is that you can give any recipe a head start by simply using leftover or rotisserie chicken. Whip this up anytime you have leftover chicken or cooked brown rice to spare. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 mins until the sauce is

Rating: 4.8/5(170.7K)

Preview / Show more

See Also: Chicken Recipes Easter RecipesShow details

7 hours ago Directions. Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper. In a …

Rating: 4.7/5(13)
Category: Dinner
Servings: 4
Total Time: 25 mins
1. Whisk together cream, mustard and brown sugar.
2. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides.
3. Reduce heat to medium. Add onion and cream mixture; bring to a boil.
4. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes.

Preview / Show more

See Also: Chicken RecipesShow details

1 hours ago This creamy honey mustard chicken recipe has tender, melt-in-your-mouth chicken breasts and a silky honey Dijon sauce. It's quick and easy to make, so it's great for …

Rating: 4.9/5(42)
Total Time: 30 mins
Category: Main Course
Calories: 470 per serving
1. Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
2. Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
3. Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
4. Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.

Preview / Show more

See Also: Chicken RecipesShow details

9 hours ago Jul 20, 2016 · 2 cups / 500 ml dry white wine (Note 2) 1 cup / 250 ml chicken broth / stock or water 2 tsp fresh thyme leaves (or 1 tsp dried) 3/4 cup / 185 ml cream (pouring or heavy cream, but not low fat cream)4.9/5(83)

Preview / Show more

See Also: Chicken RecipesShow details

6 hours ago add vegetables to frying pan over medium heat, cook 2 minutes. blend 2 tablespoons of NESTLÉ CARNATION Light & Creamy Evaporated Milk and cornflour. add to the pan with remaining NESTLÉ CARNATION Light & Creamy Evaporated Milk; bring to …

Preview / Show more

See Also: Chicken RecipesShow details

6 hours ago Heat the oil in a non-stick frying pan and fry the chicken on low heat, turning occasionally, with cover on. Cook tenderly on all sides. Do not overcook or brown the chicken. STEP 2. …

Cuisine: Italian
Total Time: 15 mins
Servings: 2
1. Mix the chicken with smashed garlic, salt and 1/2 tbsp pepper. Heat the oil in a non-stick frying pan and fry the chicken on low heat, turning occasionally, with cover on. Cook tenderly on all sides. Do not overcook or brown the chicken.
2. Meanwhile, beat the cream cheese and gently mix in the milk, the seasoning, remaining pepper and mustard powder. Add to the pan when the chicken is done on all sides. Cover and simmer on low heat until chicken is soft and completely cooked. If it becomes too dry before chicken is completely cooked, add more milk. Once cooked, remove the cover and simmer until desired consistency is reached. Add salt to taste.
3. Can be served with bread and/or boiled veggies.

Preview / Show more

See Also: Chicken RecipesShow details

Just Now A family-friendly creamy mustard chicken dinner made in the Instant Pot! This quick and easy meal is so comforting made with big flavors! Cream, mustard, tender and juicy …

Rating: 4.9/5(13)
Total Time: 25 mins
Category: Main Course
Calories: 519 per serving
1. On the Instant Pot, press on SAUTE then add oil and melt the butter.
2. When the butter is melted, add the seasoned chicken and brown it starting smooth side down. When it's browned, flip and cook for 2 more minutes.
3. Remove the chicken onto a plate and set aside.
4. Add onion and saute it for 1-2 minutes, then add the garlic and cook for 30 seconds.

Preview / Show more

See Also: Chicken Recipes Instant Pot RecipesShow details

7 hours ago Ingredients for Creamy Dijon Chicken. Boneless, Skinless Chicken Breasts – Slicing the chicken into thin pieces helps them to cook evenly and more quickly than leaving …

Rating: 4.6/5(11)
Total Time: 30 mins
Category: Main Dish
Calories: 307 per serving
1. Slice chicken breasts into thin cutlets that are an even thickness. (I like to do this at a slight angle so that the cutlets are about 3 to 4 inches across but fairly thin.)
2. Season the chicken with salt and pepper.
3. Heat a large skillet over medium heat. Add oil and swirl to coat the bottom of the pan.
4. Transfer chicken to the hot pan (if it won't all fit in a single layer, cook the chicken in batches, adding some more oil between batches).

Preview / Show more

See Also: Chicken RecipesShow details

5 hours ago A quick and easy recipe, this creamy mustard sauce is perfect for fish, pork, ham, poultry, or vegetables. Made from two ingredients (with salt and …

Rating: 4/5(86)
Category: Condiment, Sauce
Calories: 74 per serving

Preview / Show more

See Also: Free RecipesShow details

3 hours ago In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). …

Rating: 4.8/5(25)
Total Time: 25 mins
Category: Dinner
Calories: 327 per serving
1. In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
2. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
3. Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
4. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.

Preview / Show more

See Also: Chicken RecipesShow details

5 hours ago This is a great low carb chicken recipe that takes less than 30 minutes start to finish but is elegant enough to serve for company. It's a very simple French Garlic Chicken

Ratings: 345
Calories: 429 per serving
Category: Main Courses
1. Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together.
2. Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator.
3. When you are ready to cook, heat a heavy-bottomed pan. When it is hot, add the butter and allow it to melt.
4. When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt.

Preview / Show more

See Also: Chicken Recipes Low Carb RecipesShow details

9 hours ago Melt butter in a large skillet over medium heat. Add chicken to skillet, and cook chicken to 165 F, about 6 minutes, turning once. Transfer …

Rating: 5/5(1)
Total Time: 25 mins
Category: Main Course
Calories: 330 per serving
1. Place each chicken breast half between two pieces of plastic wrap.
2. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap.
3. Mix flour and pepper together in a shallow dish.
4. Coat both sides of chicken pieces with flour mixture.

Preview / Show more

See Also: Chicken RecipesShow details

7 hours ago Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour. …

Rating: 5/5(43)
Total Time: 30 mins
Category: Meat And Poultry, Chicken, Breast
Calories: 302 per serving
1. Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
2. Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.
3. Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.
4. Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

Preview / Show more

See Also: Chicken RecipesShow details

1 hours ago Add broth and whole grain mustard and bring to a simmer. Add the chicken and any juices to the pan and put it in the oven at 350° for 15-20 minutes, until chicken is cooked …

Cuisine: American
Category: Main Course
Servings: 4
1. Pat the chicken dry and season with salt and pepper.
2. Heat a drizzle of olive oil in a skillet over medium-high heat (I use a LeCreuset cast iron skillet for this recipe)
3. Sear the chicken, about 3 minutes on each side, then remove to a plate. (I like to cover it with foil to lock in the heat and juices).
4. Add the shallots to the skillet and cook for 3-4 minutes until softened.

Preview / Show more

See Also: Chicken RecipesShow details

All Time (45 Recipes) Past 24 Hours Past Week Past monthFacebook Share Twitter Share LinkedIn Share Pinterest Share Reddit Share E-Mail Share

Please leave your comments here:

New Popular Recipes

Frequently Asked Questions

How do you make mustard chicken?

Preheat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Bake in the preheated oven for 30 minutes.

How do you make honey mustard chicken tenders?

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko. Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce. Mix all the ingredients in a small bowl and season with salt and pepper.

What is the recipe for Chinese mustard?

Making and Using Mustards. Stir boiling water into dry mustard, add salt and oil. For a more yellow color, add a little turmeric. Makes about 1/3 cup. Ingredients: 4 (mustard .. oil .. salt ...) Mix all ingredients until smooth. Makes approximately 1 1/2 pints of mustard. Not as hot as Chinese Mustard but hotter than most regular mustards.

How do you cook Honey mustard chicken wings?

Directions. Pour onto prepared baking sheet. Bake for 30 minutes, flipping them over after 15 minutes. Meanwhile prepare sauce mixture by putting Dijon mustard, honey, dry mustard powder and garlic powder in a bowl, mix well and set aside. Drizzle sauce over wings, turn to coast and bake for another 20 to 30 minutes, or until cooked through,...

Most Popular Search