CHICKEN WITH CRANBERRY-HONEY MUSTARD SAUCE
Dried cranberries add a delicious hint of sweetness to this 30-minute, tasty honey mustard-chicken dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat butter over medium heat until hot. Add chicken to skillet; season with salt. Cook 5 to 7 minutes, turning halfway through cook time, until chicken is no longer pink in center.
- In measuring cup, mix chicken broth and cornstarch; stir into skillet. Stir in honey mustard and dried cranberries. Cook about 3 minutes, stirring occasionally, until mixture thickens. Stir in green onions; cook about 1 minute longer or just until onions are tender. Remove from heat, stir in yogurt. Serve over rice.
Nutrition Facts : Calories 500, Carbohydrate 64 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 15 g, TransFat 0 g
TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
Fry Tony's Chicken Tenders recipe from Down Home with the Neelys on Food Network, then dunk each panko-crusted bite in homemade honey mustard sauce.
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 30m
Yield 3 to 5 servings
Number Of Ingredients 16
Steps:
- Preheat oil to 350 degrees F.
- Cut the chicken breasts into long strips and set aside.
- Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
- Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
- 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. The sauce can be held in the refrigerator for 1 week.
CHICKEN-FRIED TURKEY BREAST WITH CRANBERRY MUSTARD DIPPING SAUCE
Provided by Damaris Phillips
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
- Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
- Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.
CHICKEN WITH CRANBERRY-MUSTARD SAUCE
Provided by Doris Murphy
Categories Chicken Mustard Sauté Quick & Easy Cranberry Fall Simmer Bon Appétit Florida
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle chicken with onion powder, thyme, salt, and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 5 minutes per side. Using tongs, transfer chicken to plate. Add remaining 2 tablespoons butter to same skillet and melt. Whisk in flour and mustard; cook 1 minute. Gradually whisk in broth, juice concentrate, and cranberries. Bring to boil, whisking occasionally. Boil until sauce thickens enough to coat spoon, about 6 minutes. Return chicken to skillet. Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.
CHICKEN WITH CRANBERRY AND MUSTARD SAUCE
Steps:
- Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.
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 CRANBERRY-DIJON MUSTARD SAUCE
The cranberry- Dijon mustard sauce was originally a dip recipe found on oceanspray.com and switched to a sauce for chicken. Recipe #188835 is identical to the way I prepare homemade cranberry sauce. I try to keep a bag of frozen whole cranberries on hand for these type of recipes. Super easy for a weeknight meal.
Provided by COOKGIRl
Categories Chicken
Time 1h5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Combine sauce ingredients in a small mixing bowl, stirring until blended. Set aside.
- Pound the chicken pieces to a uniform 1/2" thickness.
- In a large frying pan, heat up the oil on medium-high heat and season the chicken with salt and pepper. Cook on both sides until golden brown, approximately 10 minutes.
- Spoon the cranberry-Dijon sauce evenly over the chicken.
- Cover pan and reduce heat to simmer. Cook approximately 30 minutes or until chicken is tender and cooked through.
- Garnish chicken with fresh parsley.
- Serving suggestion: if you want, slice up the chicken and arrange on a serving platter.
CRANBERRY HONEY MUSTARD
Make and share this Cranberry Honey Mustard recipe from Food.com.
Provided by Aroostook
Categories Fruit
Time P2D
Yield 3 1/2 cups mustard
Number Of Ingredients 5
Steps:
- Soak dried cranberries with the mustard and vinegar in a covered jar for 48 hours Add extra vinegar if needed but the seeds should stay covered.
- Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns creamy 3-4 minutes Add honey and salt.
- Process again for 30 seconds.
- Add more vinegar if needed for a creamy consistancy.
- It will thicken slightly and have a better flavor as it ages.
- Makes about 3 1/3 cups.
Nutrition Facts : Calories 271.9, Fat 11.1, SaturatedFat 0.6, Sodium 506.8, Carbohydrate 33.3, Fiber 7.2, Sugar 19.2, Protein 9.8
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