Chicken Ranch Dijon Recipe 445

Steps:

• Whisk together cream, mustard and brown sugar. 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. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Steps:

• 1. Brown chicken in butter. Remove chicken when it's done cooking and place in an oven safe bowl and set oven to warm.Place chicken in oven. Add wine to butter and bring to a boil, scraping up all the bits from pan.
• 2. Combine the ranch an Dijon in small mixing bowl and mix till combined. Pour the mixture into pan .Whisk slowly to incorporate into the wine/butter sauce. This takes patience and time. Continue to stir with whisk starting in large circle motions beginning from pan sides to middle, gently combine till smooth and all one light creamy color.
• 3. Whisk until heated. Place chicken back into pan,with any juices from the chicken.Spoon sauce over and let it heat through. Cook your pasta to al dente, Drain and place a handful of pasta on dish,add chicken and spoon some sauce on top. Sprinkle parsley on top. Enjoy;)

Steps:

• Directions Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps. Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm. Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer. Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce. Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.

Steps:

• Garlic chicken:.
• Combine garlic, soy sauce, salt and olive oil.
• Marinate the chicken breasts in the garlic oil for 10-20 minutes.
• Grill the chicken breasts for 5-7 minutes on each side (discard unused marinade).
• Take cooked chicken and chill thoroughly.
• Cut chicken into 3/4 inch cubes, set aside and refrigerate.
• Clean and trim spinach, plunge the leaves into rapidly boiling water for 30 seconds.
• Transfer the spinach to ice water and stir gently till the spinach is thoroughly chilled. The spinach should be limp and deep dark green.
• Drain the spinach and wring out all excess water.
• Set aside in refrigerator to continue draining till time to assemble the pizza.
• Braised shallots:.
• Cook shallots, stirring occasionally in olive oil over medium heat till lightly browned on all sides, about 3-4 minutes.
• Reduce heat to low, add thyme, water, salt and pepper and cover.
• Cook over low heat, covered for approximately 1/2 hour, stirring or tossing every 4-5 minutes.
• Drain and set aside. The shallots should be soft, translucent and light yellow-brown.
• Caramelized onions:.
• Melt butter in a small non-stick skillet over medium heat and cook the onions, stirring, till they just begin to brown, 3-4 minutes.
• Add vinegar, reduce heat to medium-low and continue cooking for 10 minutes, stirring to prevent scorching.
• Add soy sauce and cook 5 to 10 minutes longer, stirring.
• When done, the onions should be quite limp and caramelized brown.
• To make pizza:.
• Place the pizza stone in the center of the oven and preheat to 500 for one hour before cooking the pizza.
• Use a large spoon to spread 1 T mustard over the surface of the pizza dough within the rim.
• Place blanched spinach leaves over the mustard, forming a single layer.
• Spread 1/4 cup caramelized onions over the spinach and cover the onions with half the mozzarella.
• Evenly distribute half the grilled garlic chicken over the cheese.
• Place small cloves of shallot between the chicken pieces.
• Transfer the pizza to the oven; bake till the crust is crisp and golden and the cheese at the center is bubbly, 8-10 minutes.
• Repeat with remaining ingredients for a second pizza.

Steps:

• Saute chicken in butter til done remove.
• Pour wine in pan, cook over med.-hi. heat, scraping up brown bits.
• Mix dressing & dijon in pan.
• Serve over chicken.

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; coat with flour mixture. In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until no longer pink. Remove and keep warm. , In a small bowl, whisk the cream, eggs and mustard; stir into the pan drippings. Cook and stir over medium heat until thickened and sauce reaches 160°. , Meanwhile, in another skillet, saute garlic in butter for 1 minute. Add spinach; cook and stir over low heat for 3-5 minutes or until wilted. Spoon mustard sauce over chicken; sprinkle with paprika if desired. Serve with spinach.

Steps:

• 1. Sauté chicken in butter til done and remove from pan. 2. Pour wine into skillet cook over med high heat, scraping up browned bits. Mix dressing and Dijon and whisk into wine in pan. Serve over chicken.