CHICKEN WITH MUSTARD SAUCE
This luscious chicken entree from Coleen Deon in Dover Plains, New York is truly something special. Lemon zest and Dijon mustard add tangy flavor to the perfectly seasoned sauce-and it all goes together in minutes! Serve over hot noodles or pasta for a company-special supper.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 407mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
MUSTARD CHICKEN BREASTS
Curry powder, lemon juice, honey and mustard make a lip-smacking sauce for paprika-sprinkled chicken that is cooked in the microwave. The made-in minutes main dish is a favorite with my family, and I'm sure it will be with yours, too. -Tina Footen, Nampa, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Arrange chicken in a 9- or 10-in. microwave-safe pie plate, with the thickest side toward the outside of the plate. Sprinkle with paprika; top with lemon slices. Cover and microwave, on high for 6-8 minutes, rotating dish a half turn once. , In a small microwave-safe bowl, combine the remaining ingredients. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until heated through; stir. , Drain chicken; top with sauce. Cover and cook on high for 1-1/2 minutes until a thermometer reads 170°.
Nutrition Facts : Calories 232 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 332mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN BREASTS IN CAPER CREAM SAUCE
My husband (who is not a cook) developed this recipe when looking through what we had in the fridge. We love capers and my VERY picky 8-year old always asks for 'Daddy's chickie.'
Provided by MOMMYTO2BOYS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
- Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 1.8 g, Cholesterol 132.1 mg, Fat 21.2 g, Fiber 0.3 g, Protein 28.2 g, SaturatedFat 12.7 g, Sodium 974.3 mg, Sugar 0.3 g
GRILLED CHICKEN WITH CREAMY CAPER SAUCE
Provided by Sandra Lee
Time 27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
- Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
- Arrange the chicken on a platter and dollop with the creamy sauce.
CHICKEN IN MUSTARD SAUCE
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).
Provided by Jacques Pépin
Categories dinner, one pot, main course
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Sprinkle the meat with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
- Mix in the onion and continue cooking for one minute.
- Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
- Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
- Remove the meat to a serving platter and keep warm.
- Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
- Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
- Serve the chicken with the sauce.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN WITH MUSTARD CREAM SAUCE
Steps:
- Place chicken breast under plastic wrap and flatten using mallet, rolling pin, or a glass bottle. Season breasts with salt and pepper. In heated skillet add olive oil and butter. Add chicken and cook over a medium heat until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm. Add scallions and garlic to same skillet. Saute quickly and add white wine. Boil rapidly and reduce to syrup. Add cream and mustard, stir. Return chicken breast to pan and simmer gently until just heated through.
CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE
Make and share this Chicken Breasts with Mustard-Caper Sauce recipe from Food.com.
Provided by kyle martin
Categories Chicken
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium-high heat.
- Season chicken on both sides with salt and pepper.
- Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
- Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
- Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
- Pour sauce over chicken.
- Serve immediately with couscous, if desired.
Nutrition Facts : Calories 216, Fat 9.8, SaturatedFat 3.6, Cholesterol 85.7, Sodium 720.1, Carbohydrate 3.8, Fiber 0.4, Sugar 3.2, Protein 27
SAUTEED CHICKEN BREASTS WITH MUSTARD AND SAGE
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
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.
MUSTARD CHICKEN AND ORZO CASSEROLE WITH DILL AND CAPERS
Steps:
- Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered.
- Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste).
- Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping.
- Shred chicken with your fingers and stir together with remaining sauce in a large bowl.
- Preheat oven to 350°F.
- Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve.
- Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes.
- Preheat broiler.
- Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes.
CHICKEN WITH LEMON-CAPER SAUCE
A rich chicken dish, perfect for a special meal.
Provided by ALISSASMOM
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
- Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
- Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
- To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
Nutrition Facts : Calories 661.9 calories, Carbohydrate 29.2 g, Cholesterol 159.8 mg, Fat 39 g, Fiber 1.9 g, Protein 43.3 g, SaturatedFat 17.1 g, Sodium 372 mg, Sugar 1.2 g
PERFECT MARINATED CHICKEN BREASTS
This chicken will tingle your taste buds!! You will want to eat it every night! Hope you love it.
Provided by cookingqueen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 487.9 calories, Carbohydrate 12.7 g, Cholesterol 96.9 mg, Fat 31.6 g, Fiber 0.3 g, Protein 37.4 g, SaturatedFat 4.7 g, Sodium 1899 mg, Sugar 0.6 g
SAUTEED CHICKEN BREASTS WITH CAPERS
Steps:
- Pat chicken dry and season with salt and pepper. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin or skinned sides down, 3 minutes, or until golden. Turn chicken over and sauté 1 minute more. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette. Serve chicken warm or at room temperature.
CHICKEN BREASTS WITH CHIVE AND MUSTARD SAUCE
Provided by Michael Lomonaco
Categories Chicken Herb Mustard Poultry Sauté Wheat/Gluten-Free Dinner Chive Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. Heat the butter in a wide, heavy-bottomed sauté pan until it begins to melt and foam. Season the chicken with salt and pepper. Add the breasts to the pan and brown them on one side, 6 to 8 minutes. Turn them over and cook them until well browned on the other side, about 6 more minutes. The chicken is done when it is firm to the touch and the juices run clear. Transfer the chicken to a plate and cover with foil to keep warm.
- 2. Add the shallots to the same pan and sauté until softened but not browned, about 2 minutes. Lower the heat, move the pan away from the flame, lean away from it, and carefully pour in the brandy, taking care not to let it flame. (If it does flame, cover with a pot lid until the brandy cooks out.) Continuing to be mindful of potential flare-ups, return the pan to the stove and let the brandy evaporate over low heat.
- 3. Add the wine to the pan, raise the heat to high, and bring it to a boil. Whisk in the mustard and let reduce for 1 minute. Pour in the broth and cook for 2 to 3 minutes more.
- 4. Stir in the cream and bring just to a boil. Stir in the chives. Return the chicken breasts to the pan and simmer gently until the stock has reduced and thickened slightly, 4 to 5 minutes.
- 5. To serve, put 1 chicken breast in the center of each of 4 plates and spoon some sauce over the top.
- Your Nightly Specials Instead of chicken, use small beefsteaks or pork loin chops. Cooking time will vary based on thickness and desired doneness, but will be about 2 minutes more per side than the chicken.
- For a spicier sauce, add 1 teaspoon hot, dry, English mustard to the sauce along with the Dijon.
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- When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
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- Add oil to a large oven safe skillet over medium heat. When oil is hot, place chicken in skillet. Cook for 3-4 minutes or until golden brown and it removes easily from the pan (it shouldn’t stick). Flip each piece over and cook for another 3-4 minutes.
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