CHICKEN IN MUSTARD SAUCE, WEIGHT WATCHERS STYLE
I found this recipe on the web when I was looking for a good low-fat chicken recipe. My family really liked it and it is only 3 WW points!
Provided by cookin mimi
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sray non-stick pan with cookin spray.
- Sprinkle chicken with paprika, salt and pepper.
- Saute chicken until brown.
- Remove chicken and set aside.
- Add wine or broth to skillet, stir to deglaze particles stuck to pan.
- Combine flour with 1/4 cup milk, stiring until smooth.
- Add to skillet, then add remaining milk and mustard.
- Cook on medium heat and stir until blended.
- Add chicken and simmer 5 minutes.
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
CHICKEN IN MUSTARD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and dry the chicken thighs and season with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
- When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
CRUSTED HONEY MUSTARD CHICKEN - WEIGHT WATCHERS
These breasts are spread with honey mustard before being dipped into corn flake crumbs, then baked. Adapted from a Weight Watchers recipe; points values on their site. http://bit.ly/11EBOWh
Provided by DrGaellon
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F Coat a shallow pan with cooking spray.
- In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
- Place corn flake crumbs in a shallow bowl. Dip chicken into dressing mixture and then corn flake crumbs; place in prepared pan.
- Bake until chicken is golden and no longer pink in center, about 15 minutes.
- Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
- Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.
Nutrition Facts : Calories 156.1, Fat 3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 255.6, Carbohydrate 6.4, Fiber 0.3, Sugar 0.8, Protein 24.6
WEIGHT WATCHERS MUSTARD CHICKEN (4 POINTS)
Make and share this Weight Watchers Mustard Chicken (4 Points) recipe from Food.com.
Provided by AmandaMcG
Categories Chicken
Time 15m
Yield 4 cutlets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Grill cutlets, turning and brushing with the mixture, 10 minutes.
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
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