CHICKEN DIJON WITH GREEN PEPPERCORNS
This is a very elegant dish. The success all depends on you being organized in advance. The rest is pretty simple, you just have to work fast at the end. The flavor of this dish is superb and is suitable for any fine dinner party. Keep this one in mind for a Holiday Gathering. I served this with roasted chunks of sweet potato...
Provided by Garrison Wayne
Categories Chicken
Time 1h10m
Number Of Ingredients 18
Steps:
- 1. Premeasure all the ingredients listed. Set them to the side of where you will fry the chicken so they are handy.
- 2. Portion (cut) up the chicken thigh meat and coat with the beaten egg in a bowl.
- 3. Mix the flour, salt and pepper in a bowl. Dredge the egg soaked chicken pieces in the seasoned flour and place on a platter or tray.
- 4. Heat the oil in a large fry pan until quite hot but not smoking.
- 5. Fry the chicken pieces until nicely browned on both sides, turning occasionally until done. That will take about 15-18 minutes depending on how large the pieces are. Remove the cooked chicken to a serving platter.
- 6. Dump the oil from the fry pan. Be careful when doing this. Have a can ready in advance for doing this.
- 7. Return the pan to a medium hi heat. Add the butter to melt.
- 8. Saute the onion in the butter for about a minute, then add the garlic and cook for about a half a minute. Add the lemon zest, parsley, lemon juice, peppercorns, chicken stock and wine. Bring to a full boil and reduce for several minutes. Add the cream and mustard and heat through for about a minute more. Remove pan from the heat and pour over the cooked chicken and serve immediately.
DIJON CHICKEN
Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
- In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
- Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.
Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g
PEPPERCORN CHICKEN WITH LEMON SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos
GREEN PEPPERCORN CHICKEN
This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.
Provided by oloschiavo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
- Let stand for 30 minutes or so.
- Heat remaining oil in pan.
- Add onion and cook until soft.
- Add chicken mixture to pan.
- Cook, stirring, until chicken is fully cooked.
Nutrition Facts : Calories 417, Fat 17.1, SaturatedFat 2.7, Cholesterol 145, Sodium 338.7, Carbohydrate 4.3, Fiber 0.9, Sugar 1.4, Protein 58.7
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- Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
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